About Me

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Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Monday, March 5, 2012

Milk shake recipe....

Caramel Mocha Chocolate milk shake. 

This milk shake is by far one of our favorite. I mixed Norwegian vanilla ice cream and American coffee ice cream.

Whipped Cream
1 cup heavy cream
2 tablespoon sugar
1/2 teaspoon pure vanilla extract

In a large bowl combine together all three ingredients and whip until soft peaks form.

Chocolate Syrup
1/2 cup of sugar
1 tablespoon light corn syrup
2/3 cup unsweetened good quality cocoa powder
1 teaspoon pure vanilla extract

In a small sauce pan bring 1 cup water, sugar, and corn syrup to a boil over high heat.
Then whisk in the cocoa powder and cook until mixture is slightly thickened. About 2 minutes.
Remove from heat and whisk the vanilla extract.
Transfer the chocolate mix into a bowl, let cool to room temperature.
Store and covered in the refrigerator.

Caramel Sauce
1/4 cup water
1 1/2 cups sugar
3/4 cup heavy cream
2 tablespoon of rum (optional)
1/2 teaspoon pure vanilla extract
In a medium saucepan combine the sugar and 1/4 cup water  and bring to a boil over high heat. Swirling the pot occasionally to even out the color. Cook until a deep amber in color for about 10-12 minutes.
Pour heavy cream into a small saucepan and bring to a simmer over medium heat about 3-6 minutes and remove from the heat and keep warm.
When the caramel has reached it's color, slowly whisk the heavy cream. Whisk until smooth.
Remove from heat and stir in the rum and the vanilla extract.
You can reheat it over low heat and serve warm over ice ream or any goodies to pour over.

Caramel mocha chocolate milkshake
1/4 cup whole milk
1/2 teaspoon instant espresso powder
4 tablespoon Chocolate syrup
4 tablespoon caramel sauce ( + more for garnishing)
6 ounces of coffee ice cream
5 ounces of vanilla ice cream
whipped cream (optional)
Any milk chocolate bar of your choice. Chopped them small size piece to garnish over.
In a blender combine milk, espresso powder, chocolate syrup, and caramel sauce together and blend for 7 seconds.
Add coffee ice cream and vanilla ice cream and blend until smooth about 12 seconds.
Garnish with whipped cream and chopped chocolate and drizzle over caramel sauce and chocolate syrup if you want.

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