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, September 3, 2012

Marinaded Coconut Pineapple pork with Hawaiian salsa.

For dinner was homemade Hawaiian salsa with marinaded coconut pineapple pork chops served with cooked long grain rice.

For my Hawaiian salsa I used:
1 small can pineapple
1/2 cup fresh sliced strawberries
1 nectarine pitted, diced
2 fresh tomatoes diced
1 orange bell pepper, diced
1 riped large mango cut into bite size
1/2 cup corn
1/2 cup coconut milk
1/2 teaspoon dried red pepper flake
about 1/2 tablespoon hot sauce
2 tablespoon lime juice
1/2 cup chopped fresh coriander leaves

Mixed all ingredients well in a large bowl, covered, refrigerated for 4 hours.

For marinaded coconut pineapple pork
6 bone - in pork chops
1 can unsweetened pineapple juice
1/2 or 1 can coconut milk
3 chopped scallions
2 clove garlic, minced
3 tablespoons ginger, peeled and minced
3 tablespoons low sodium soy sauce
1 tablespoon brown sugar
freshly ground black pepper
teaspoon garlic powder
1/2 teaspoon sea salt
2 tablespoon dark sesame oil

I mixed all ingredients in a container then added pork chops and covered. Shake container well so pork chops were well coated. Refrigerated for 4 hours. Removed chops from marinade. Seasoned a little bit more with ground fresh black pepper and seasoning herbs. Cook pork chops on a grill pan for about 10 minutes, turning once.

Let rest for 4 minutes. Then on a plate added 1 cup cooked long grained rice, add slices grilled coconut, pineapple pork on top of rice. Topped with Hawaiian salsa.

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