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, December 22, 2014

Crispy Sriracha Coconut Wings

I bought 2 kilos of chicken wings at one of my favorite place to shop, Rema 1000. They are much more affordable than any other grocery stores I've been. They usually have what I need when it comes to buying meat except for beef. 

 I've made 3 different kinds of wings:
Honey BBQ wings
Sweet and Sour wings
Crispy Sriracha Coconut Wings

Here is my recipe for Crispy Sriracha Coconut Wings

3 eggs
1/3 cup water
1/2 cup Sriracha
1/2 teaspoon paprika

1/2 cup self rising flour
1 cup panko bread cups
1 cup coconut flakes
1 teaspoon pepper

1 kg chicken wings
garlic powder
Italian seasoning
seasoning sauce

5 tablespoons unsalted butter
1/3 cup honey
1/4 cup Sriracha sauce
1 tablespoon soy sauce
2 teaspoon fresh lime

In a medium size bowl beat the eggs with water. Add Sriracha to the egg mixture, until mixture is bright orange. 

In another bowl combine flour, panko crumbs, coconut flakes, and pepper.

Next season chicken wings with salt, pepper, garlic powder, seasoning sauce, paprika, Italian seasoning.

Dip the seasoned chicken in the egg mixture and then coat well in the panko/coconut/flour mixture.

Heat oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry chicken wings in the oil until golden brown and crisp. I fried 6 at a time and flipping them over so they cook on each side evenly. (These wings I bought were small it took 6-8 minutes to cook through)

For the sauce

Melt butter in a small pot over medium heat. Add the honey, hot sauce, soy sauce, and lime juice. Stir until mixture bubbles gently. Remove from the heat and set a side.

When all the wings have been fried, drained on paper towel to get rid of excess oil. Transfer wings in a large bowl. Pour the sauce over the wings and gently toss to coat. Or use the sauce as dipping sauce. 

Tuesday, December 16, 2014

Hamburger Sauce

Today's dinner was homemade burger with a sauce that taste almost like the McDonald's Big Mac sauce. Buying McDonald's in Norway is expensive, for a big mac it cost me around 14 US dollars. I read an article while ago about prices around the world and Norway was on top of the list. I made my own Big Macs for my husband and I and mini macs for my kids. The sauce is easy to make. It almost taste like big mac sauce or this similar sauce that I buy when I'm in Sweden, it's in a big pink tube that is called American dressing for burgers. I don't remember what it is called.

Here is the ingredients for the sauce

1/2 cup mayonnaise
2 tablespoons French dressing
2 tablespoons sweet pickle relish
1 tablespoon white onion, minced
1 1/2 teaspoons white vinegar
2 teaspoons sugar
1/8 teaspoon salt
1/2 teaspoon paprika

In a bowl combine all ingredients, mix well, cover, and let it chill in the fridge.

Friday, December 12, 2014

Dessert and Recipe for Creamy Artichoke, Spinach, Chicken, Macaroni Soup

Just for fun. Played dress up with Raspberries. They had offer on Raspberries and blueberries at Meny. 

My son had his class Christmas performance couple days ago. I was very proud of him. He did great even though he smiled so much when he was suppose to be serious. I enjoyed the whole thing. My daughters were very happy to see their big brother sing and act. 

I made these for his classmates and their parents. 
I made mini chocolate pudding tartlets topped with dark chocolate and shredded coconut.

I made this too, chocolate chip and Oreo cheesecake. This is my favorite and my kids too. 

My maple glazed ham. I was disappointed with this because of the ham. I thought it was ham just like back home but it wasn't. I wanted that American smoked boned in ham. I asked my husband where can you get the smoked boned in ham....he said, "In Sweden." I didn't have the time and it was last minute. I wish I lived closer to the border because the food and gas is way cheaper. Sometime it is dreadful driving couple hours to buy grocery because so many people and I get car sick easily.

This week my family and I have not been feeling great. It's that time of the year. Ever since I moved to Norway I have been more sick with the flu/virus/common cold. I don't think I was ever this sick when I lived in the States. I really wish I had Vick's vapor rub, NY Quil, and my mom's soup. 

I made 3 different kind of soup. My husband is not a soup person. He love creamy soup and meaty stews. 
My zesty slow cooked hamburger soup

Homemade Chicken Vegetable Noodle Soup

Creamy spinach, artichoke, and chicken macaroni soup

I was looking forward to have this creamy soup for lunch after I got home from work. When I opened the lid, the pot was emptied. My 3 kids looked at me with their sorry eyes and said, "Sorry mom, we ate it all." I ended up having chicken salad.

Ingredients for Creamy Spinach, Artichoke, Chicken macaroni soup:

1 lb boneless, skinless chicken breasts, cut into bite size pieces
2 tablespoons butter
1 onion, diced
2 clove garlic, chopped
1 package of dried Knorr Cream of Broccoli soup
1 cup low sodium broth
1 can artichoke hearts, chopped
8 oz Philadelphia Cream Cheese
1/3 cup sour cream
1/2 cup milk
1/2 cup måt fløte (food cream) (optional)
1 package ready wash, fresh spinach
1 1/2 cup cooked elbow macaroni
1/2 teaspoon Italian seasoning (optional)
salt and pepper as desired
cayenne pepper(optional)

In a bowl add in chicken, season with salt, pepper, paprika, cayenne pepper, Worcestershire sauce.

Melt butter in a pan over medium-high heat, add the chopped onion and cook until tender about 5-
7 minutes. Add the garlic, cook about a minute. Add in marinade chicken stir well, cook for 8 minutes.

Add the dried soup package and cook for another minute.

Add the broth and artichokes. Bring to a boil, then reduce heat and simmer about 10-15minutes.

Add cream cheese and sour cream, let it melt through.

Add in spinach, cooked macaroni, milk and cream. Season with Italian seasoning, salt, pepper, and cayenne to taste. Let simmer for another 8 minute, stir occasionally so it doesn't stick. Remove from heat and serve. Topped with crisp chopped bacon and toasted sliced baguettes.

Saturday, December 6, 2014

Stir fry beef and spinach in oyster sauce

 I love cooking. In the beginning I wasn't good at it. I knew how to make breakfast, noodles, and home fries. I had to learn quick when I moved out of my parents home, it took me months, thanks to watching a lot of food network TV shows, reading cooking magazines, and working in a restaurant. 
 My parents always make great food. My dad used to be a cook when he was younger. As a kid I remember he made great pasta sauce, Chinese steamed bun, and other food. My mom makes great food too. My parents has worked so hard all their life and they still do. They are amazing people and I wish we lived closer to them. I want my kids to be around them as much as I have. I'm a very family person. To me, my kids and my family comes first than anything else. It's hard most of the time being more than 3000 miles away living in another country. I don't have any family here except for my husband's family. I don't get to see my parents, sister, or brother much especially during the holidays. I remember after school I always look forward coming home to see what my mom has made. I wonder how did she had the time to make food when she worked a lot, taking care of her kids, and keeping the house in order. I appreciate everything my parents has done for me. I love my mom Cambodian dishes, like her fried rice, baked Cambodian chicken wings, soups, stews, egg rolls, steaks, fish, etc. Yes, there are some dishes I don't like and she knows that. She also makes great pasta sauce. My kids love her spaghetti and meatballs. The last time we visited my family was back in April. My kids were always in the kitchen wondering what is grandma making. They love her breakfast too. Early in the morning she would make pancakes, eggs, breakfast sausages. Now my kids tells me "Mommy I miss grandma and her kitchen." And I do too.

Yesterday I made two different kind of wok dishes. Simple sweat and sour chicken and stir fry beef and spinach with oyster sauce. I didn't have any broccoli so I used spinach. My kids love spinach especially my oldest son after telling them the story of Popeye.

 I will share my recipe for stir fry beef and spinach.

1 onion, chopped
3 clove garlic, minced
1 shallot, minced
half small red pepper, seeded, minced (optional)
1 package fresh spinach, already washed

Beef marinading
1 1/2 lb flank steak, sliced into thin strips
1 tablespoon cornstarch
1/2 tsp. baking soda
1/4 cup seasoning sauce/soy sauce
dash of cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1 tablespoon palm sugar
1 tablespoons coconut oil

1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
1 1/2 tablespoon palm sugar

  • Marinate beef by whisking together all the marinade ingredients in a large bowl, then toss the beef in to coat. Cover and refrigerate for an hour.
  • In a small bowl stir together the sauce ingredients and set a side
  • Heat about 1 1/2 tablespoons of vegetable oil in a wok over medium to high heat. When oil is hot add garlic, onions, shallots, pepper, stir for a minute. Then add in marinaded beef, stir well. Cook for another 4 minutes be careful not to over cook the meat, add in spinach, stir well. Pour sauce on top, stir until sauce thickens. Serve hot with steamed rice.

Wednesday, December 3, 2014

Mini Pork Spring Rolls

Food I made during the week :)

My kids love minions. Something I did when I had my spare time. 

During the weekend my son's friend and my son had a birthday party. So I made the kids mini pork spring rolls and my famous coconut crispy chicken. I can not give you the recipe for my Coconut Crispy Chicken but I do have other similar coconut crispy chicken recipe in my food blog. For some reason my crispy chicken is always a big hit with the kids and adults too. It's better than eating the McDonald's chicken nuggets or store bought because I really don't know what's in it. I love making my own chicken strips/nuggets my self.

I will share you my recipe for my mini pork spring rolls. My family always love the spring rolls I make. I make different kinds of fillings with chicken, pork, beef, shrimps using different herbs, spices, and techniques all the time.

These ingredients are cheaper to buy at any Asian markets than in the big Norwegians brand name grocery stores. The herbs and vegetables like fresh coriander, Chinese spring onions, fresh bean sprouts are better to buy at the Asian markets because of the price and quality. I'm always disappointed with the quality and the quantity in the regular Norwegian grocery such as Meny, Ultra because they are so expensive and spoiled the next day.

When it comes to grocery shopping, when I don't have the time and having my Norwegian husband do the shopping, sometimes it's not a success. When I need bean sprouts, he comes home with the can version. I hate bean sprouts in the can. It doesn't taste the same. I love bean sprouts when it's fresh and crisp. Fresh coriander, he comes home with the plant in the pot and it's too little of the herb and most of the time it get mushy. At the Asian stores, they have them fresh with the right amount of it in a plastic bag and it's affordable. Every time I'm making Asian dishes I have to buy my grocery at the Asian market and when it comes to meat I have to buy them in Sweden. In Norway I think the quality isn't great, quantity is too small, and it's too expensive, especially for a family with  small kids with a budget.

Mini Pork Spring rolls

2 lb ground pork
5 cloves garlic, minced
1 onion, chopped
1 shallot, minced
1-2 tablespoons chopped fresh coriander
2 stalk Chinese green onion, chopped
1 1/2  Tablespoon sugar
2 Tablespoons fish sauce
2 Tablespoons soy sauce
3 Tablespoons oyster sauce
1 cup shredded carrots
1 cup shredded Chinese cabbage
250 grams thin rice vermicelli noodles
1 tablespoon knorr chicken powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon ground black pepper

1 package, 50 pieces small spring roll wraps
1 egg mix with 1 tablespoon water

6 cups vegetable oil for deep frying

Bring a large pot of water to a boil. When boiling, turn off the heat and add the vermicelli noodles. Stir to break up and let noodles sit for 2 minutes. Drain noodles and run in cold water to shock them. Then drain in a colander, set a side.

In a large bowl, mix together ground pork, garlic, onion, shallot, green onion, coriander sugar, fish sauce, soy sauce, oyster sauce, add veggies and vermicelli noodles, knorr chicken powder, cayenne pepper, salt, pepper, mix well and set a side.

NOTE: (If you have never made spring rolls before, look at the back of the spring roll pastry package. It has illustrated instruction you could follow.)

Gently pull apart each spring roll wraps to separate from each other. Make sure to cover the wrappers with a damp paper towel so they don't dry out. Take one sheet, lay flat in front of you like a diamond on a cutting board or plate, spoon 1 tablespoon of the filling, not quite in the middle of the wrapper. Fold the corner closest to you up and towards the corner farthest away from you. Pinch to make sure the wrapper is tight around the filling. Fold in the two sides to where it meets the filling. Try to keep the sides straight. Pinch and roll tightly. Lightly dampened the last corner with a big of the egg wash before rolling up all the way.

Fill large wok with several inches of oil just enough for the spring rolls to float. Don't over fill it, just half way. Heat oil in wok on high heat. When oil is hot, turn temperature down to medium and gently add your spring rolls, do not over crowd. It's best to deep fry in batches. The spring rolls should bubble immediately when it hit the hot oil. If they don't your oil isn't hot enough. Deep fry each batch until the skins turn golden brown and crisp about 6-8 minutes. Remove the spring rolls from the oil and drain on paper towel, continue with the rest. Do not lay hot spring rolls on top of each other because they will lose their crisp. Serve with sweet chili sauce.