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.

Saturday, May 26, 2012

Homemade Coconut Tempura Pork Bites

My husband took the kids out for a while so I could have some relaxing and quietness time. I was so excited. I don't even remember when was the last time I was this excited. It was one of the most nicest 3 hours but I did miss my kids a lot. I had time to prepare this delicious coconut tempura pork bites. Instead of using cold water for the tempura batter I used coconut milk instead. It was one of my kids favorite and definitely will make it again. 

Placed 2 lbs pork loin, cut into bite size in a large container, season with salt, pepper, 2 teaspoons garlic powder, 1 teaspoon cayenne pepper, and 1 tablespoon soy sauce, mix well with hand. Cover and refrigerate for 4 hours.

4 hours later in a large bowl combined flour, cornstarch, coconut milk and salt. Mix well until mixture becames thick. Place marinaded pork bites in tempura batter mixture.
Covered pork bites well with tempura batter.
 In a medium size bowl add shredded coconuts. One at a time placed tempura batter pork in shredded coconut.
 I made half with shredded coconut and half without.
In a large pot filled half with vegetable oil on medium/high heat. Added a few at a time about 5 coconut tempura pork. Fried them for 2-3 minutes. Place on a line sheet paper towel to get rid of excess oil. Continued with the rest.
Served with sweet and sour sauce, rice, and homemade kimchi.

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