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, August 26, 2013

Cambodian food during the weekend

During the weekend I craved for Cambodian food and their is no Cambodian restaurant in Oslo or any part of Norway. 
I'm Cambodian and I'll make my Cambodian food. So I had made fried rice, with leftover Cambodian steaks I made the other day, cold jasmine rice, bean sprouts, onions, garlic, green onions, etc...
My husband told me when we were dating, he had tried to make fried rice once. It didn't go so well because he didn't cook the rice before hand. So he poured in the rice with cooked vegetables and meat. He told me  it was hard to chew and the rice was hard. I told him you have to use cold cooked rice. 

When he came to the Untied States back in 2003, he had his first bagel. He just ate it how it was. I looked at him while he took his last bite, I told him the last minute. " Did you know it taste better if you toast it." His face reaction was priceless. "You tell me this now!" He was thinking do Americans really like eating raw bagels. I said, "Only if it's toasted with cream cheese, jam, ham, eggs, or bacon. I couldn't stop laughing. Ever since then he knows how to make fried rice and toast his bagels.

For my Cambodian marinade for steaks

2 tablespoons vegetable oil
2 stalks green onion, chopped
3 clove garlic, minced
2 tablespoons soy sauce or Maggie seasoning sauce
2 tablespoons oyster sauce
1/2 tablespoon palm sugar

1 1/2 lb sirloin beef

ground black pepper and salt
ground ginger
all round seasoning

In a container combine and whisk the first 6 ingredients. Add in beef and seasoned with pepper, salt, ginger, all round seasoning. Cover container and shake well. Place in refrigerator, let marinade for 4 hours before cooking. 

 I made a Khmer dipping sauce Tirk Pahok( spicy pickle fish dipping sauce) This goes well with my steaks and vegetables. My mom told me, this sauce would make me break out but it didn't. My husband was skeptic about the sauce but I told him you have to try it, just don't let the name and the look gross you out. It really does taste good. He tried it and he was surprise it tasted good.

I also made Cambodian chicken spring rolls. I was going to use ground pork but they didn't have any ground pork in stock at the near by grocery store. I was told this was one of the best spring rolls I've made. 

For my fried rice

2 tablespoon coconut oil
3 clove garlic, minced
1 medium onion, chopped
1/2 teaspoon red Thai pepper, minced
Left over steaks 
1 cup cooked jasmine rice
1/2 cup bean sprouts
 plain 4 egg omelet, sliced
1 tablespoon chicken bouillon powder
2 tablespoon fish sauce
2 tablespoon light soy sauce
1/2 or 1 tablespoon sugar
2 stalk green onions, chopped

In a wok heat up oil to medium/high heat, when oil is hot add/stir in garlic, onions, pepper. Add in steaks stir and cook for 4 minutes, stir in cooked rice, bean sprouts, omelet. Stir well. Season with bouillon, fish sauce, soy sauce, sugar, dash of salt and freshly ground black pepper. Add chopped green onions. Mix everything well and it's ready to be serve. 


  1. Hi Sorieya! I'm also from the US, but am of Khmer and Vietnamese descent. I will be visiting Norway for an extended period of time and was just whining to my family about missing out on prahok for the duration of my visit. I am sooooo glad I stumbled upon your blog--you give me hope of find prahok while in Norway! Haha Cheers!

  2. It's very expensive in Norway. I will never get use to the price. I was happy when I found the ingredients for prahok in the Asian markets. There are a lot of Vietnamese living in Norway especially in the Oslo area.