- Sorieya Neang-Hansen
- 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, January 31, 2015
Cambodian Crispy Pork Toast
I visited my family in New England last Easter vacation. My mom had made a lot of great food while we visited. She made my favorite Cambodian egg rolls and she made these delicious toast. I'm not sure but I think she used ground chicken instead of ground pork. She made crispy toast with the egg roll filling she had and spread them on slices of baguettes and fried them. She is such a great cook.
During the week I made Crispy Pork Toasts. It's not as great as my mom but it was still delicious.
1 1/2 lb ground pork
6 garlic cloves, minced
1 shallots, minced
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon fish sauce
1 1/2 tablespoons oyster sauce
1/2 teaspoon freshly ground pepper
2 scallions, sliced
2 baguettes, cut into 25 slices, each less than 1/2 inch thick
3 cups vegetable oil
Asian style chili sauce
In a bowl mix pork and the 9 ingredients. Then add the scallions until well combined.
Spread about 1 tablespoon of the pork mixture on each slices of baguette. Mounding it slightly in the center.
Heat the oil in a wok over medium high heat. Fry the pork toast in batches until golden brown.
Remove with a slotted spoon and drain on paper towels.
Serve with chili sauce, Sriracha sauce, or sweet and sour sauce.