-
Slow Cooked Pulled Pork Sandwich

Vietnamese Spring Rolls with Shrimp

Spicy Scallop Crudo Coconut Curry Tofu & Shrimp Vietnamese Grilled Pork Tenderloin Skewers Boozy Coconut Chili Lime Popsicles Sweet & Spicy Chilled Carrot Soup Spicy Kale & Fennel Salad Thai Cauliflower Pizza Pressure Cooker Asian Meatballs Steamed Vietnamese Rolls Sushi Donuts Asian Turkey Noodle Soup Easy Sushi Pizza Seared Chili Scallops with Baby Bok Choy Thai Pesto Chinese Curry Chicken Wasabi Seared Tuna Chilean Sea Bass in Parchment

Soba Noodle Salad

Roasted Butternut Squash Wonton Bites Thai Pesto Zucchini Noodles with Shrimp Meatballs Easy Spiced Coconut Pumpkin Soup Sweet Potato Noodles with Tofu & Spicy Peanut Sauce

Chicken Satay Skewers

Spicy Asian Brussels Sprouts Tofu Pad Thai

Thai Coconut Curry Seafood Bowl

Stir-Fry Beef & Broccoli Asian Rubbed Salmon

Crispy Salt & Pepper Tofu

Easy Leftover Pork Soup Rice Cooker Coconut Rice Simple Asian Lobster Rolls

Vietnamese Pho Ga

Spicy Szechuan Chicken & Eggplant

Lemongrass Garlic Chicken

Shumai Shrimp & Turkey Sausage

Thai Pomelo Grapefruit Salad

Healthy Shrimp Fried Rice

Thai Curry Chicken

Chicken Tikka Masala

Stir-Fry Broccoli & Baked Tofu Matcha Green Tea Cupcakes

Lemongrass Coconut Bars

Tom Yum Soup

Wild Salmon Burgers

Turkey Lettuce Wraps

Seared Tuna Salad with Miso Dressing

Stir Fry Beef with Green Beans Manju Red Bean Cookies Asian Beef Skewers Honey Garlic Chicken Wings Slow Cooker Coconut Curry Pork

Lentil Quinoa Bowl

Ahi Tuna Napoleon Baby Bok Choy with Ginger & Garlic

Walnut Crusted Halibut

Thai Spiced Mushrooms & Baby Corn Coconut Pumpkin Breakfast Cakes Chocolate Supreme Cupcakes Pan Seared Asian Scallops Miso Butternut Squash Soup Pressure Cooker Asian Meatballs Thai Steamed Mussels Crispy Calamari with Spicy Dipping Sauce Shrimp & Turkey Asian Meatballs Spicy Fennel & Broccoli Slaw Crispy Coconut Chicken Breasts Vegetarian Steamed Buns Nutella & Coconut Pancakes Egg in the Avocado Hole Red Curry Salmon Kebabs Shaved Brussels Sprouts with Shiitake Mushrooms Cauliflower Kimchi Fried Rice Grilled Miso Shrimp Chicken with Chili Jam & Cashews

Spicy Asian Tofu Salad

Coconut Dessert Soup with Sweet Potatoes Summer Fruit Galette White Fish Cakes with Sriracha Coconut Curry Shrimp Grilled Octopus with Leeks Roasted Baby Potatoes Grilled Asian Flank Steak Spicy Baked Shrimp Balls Baby Octopus Salad Ahi Tuna Napoleonn(Tuna Tartare) Bean Thread Noodles with Chicken Spicy Thai Soup with Jumbo Prawns Vegetarian Asian Frittata Roasted Thai Butternut Squash Dip Chinese Five Spice Pork Tenderloin Spicy Crab & Guacamole Wonton Cups Mini Thai Crab Cakes Leftover Turkey Curry with Sweet Potatoes Lemongrass Coconut Soup Five Spice Asian Latkes Tiki Thai Cocktail Thai Cucumber Salad
Yum
Follow

Welcome!  

Hello, and welcome to Asian Caucasian! Our healthy food blog was born out of a combined passion for home-cooked, Asian-inspired cuisine. We always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share our culinary love of beautiful Asian-fusion food, and get cooking in the kitchen.

Vietnamese Grilled Pork Tenderloin Skewers

vietnamese pork tenderloin

Meat | June 19, 2017 | By

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on YummlyEmail this to someone

This weekend was definitely ideal for grillin’! Oh, the aromas of so many BBQs fired up all over the neighborhood! Just had to whip up something with an Asian flair that we could serve our guests, so why not Vietnamese Grilled Pork Tenderloin Skewers? The marinade gives such amazing flavor to the pork (you can also substitute chicken or shrimp with this recipe) with hints of fresh ginger, garlic, and lemongrass. The pork is super tender when grilled and took no time at all to cook through. Serve these skewers with a side of our delicious Spicy Kale & Fennel Salad, which pairs so well with this recipe! All that’s left is a tall mug of brewskie and you’ve got yourself a great summer meal!

vietnamese pork tenderloinThese super flavorful Vietnamese pork tenderloin skewers are so easy to prepare!

Vietnamese Pork TenderloinVietnamese pork tenderloin skewers cook in only 15 minutes on the grill. Serve with a side of our Spicy Kale & Fennel Salad

Follow my blog with Bloglovin!

Vietnamese Grilled Pork Tenderloin Skewers
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lemongrass, finely chopped (white parts only), or 1 tablespoon jarred lemongrass
  • 2 tablespoons shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • ¼ cup canola oil
  • 2 tablespoons water
  • ¼ teaspoon red pepper flakes
  • 2 tablespoon fresh cilantro, chopped (divided)
  • 1 large pork tenderloin, trimmed of silver skin and fat, and cut into bite-sized pieces
Instructions
  1. For the marinade, place all ingredients up to pork tenderloin into mixing bowl and whisk to combine. Set aside a small portion of the marinade. Place the marinade in a large sealed bag and add the pork. Marinate at least one hour or more in the refrigerator.
  2. Remove the pork from the refrigerator and thread the pork onto wooden skewers that have been soaked in water for at least 30 minutes (this prevents the skewers from burning on the grill).
  3. Grill the pork skewers on medium high heat for 15 minutes, turning frequently. Meanwhile, place the reserved marinade in a small sauce pot and heat. Drizzle over skewers when ready to serve. Sprinkle with remaining cilantro.
  4. Serve with a side of Spicy Kale & Fennel Salad.
Notes
Adapted from: Salt & Lavender

Shop products featured in this recipe:

Thai Basil Mint Cilantro Pesto

Thai Basil Mint Cilantro Pesto
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on YummlyEmail this to someone

This fragrant and delicious Asian pesto sauce is so wonderful on just about anything!  The basil, mint, and cilantro combined with the garlic, walnuts, and green curry paste give it just the right amount of flavoring. Toss it in zucchini noodles, rice noodles, everything noodles!  Spread it on top of chicken, salmon, flaky white fish, shrimp — endless possibilities!  How will you choose?

Thai Basil Mint Cilantro PestoThis super fragrant sauce is great on protein, noodles, just about anything! It freezes well too!

Thai basil is super fragrant in this pesto sauce! You can use regular basil as a substitute.

Fresh cilantro and mint are also fresh ingredients in this easy pesto sauce.

Thai Basil Mint Cilantro Pesto
 
Author:
Serves: 5 oz.
Ingredients
  • 1 cup fresh Thai (or regular) basil
  • 1 cup fresh cilantro
  • 1 cup fresh mint
  • 2 cloves garlic
  • ¼ cup walnuts
  • 1 teaspoon fish sauce
  • 2 tablespoons green curry paste
  • Juice from 1 lime
  • ¼ cup extra virgin olive oil
Instructions
  1. Place all ingredients, except olive oil, in a food processor and pulse until smooth. Drizzle in the olive oil to form the pesto. Taste for seasoning. Store in the fridge or freeze until ready to use.

Shop products featured in this recipe:

Boozy Coconut Chili Lime Popsicles

coconut chili lime popsicles

Sweets | June 6, 2017 | By

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on YummlyEmail this to someone

Here’s the only way to describe these unique Coconut Chili Lime Popsicles — an explosion of flavor on your tongue! They’re sweet, sour, spicy, boozy, and refreshing! We filled ours with some white rum (yes, rum freezes), but you can leave out the booze for a virgin pop. But seriously, what’s the fun in that? The red Thai chili peppers give it a spicy kick. Just a smidge to get your tastebuds tingling!  Get yourself one of these popsicle molds to make the perfect ice pop. Pop it in the freezer for a perfect popsicle in just a few hours! Make sure to run the popsicles under hot water for 30 seconds to slowly release them from the mold. Then, get ready for a truly awesome popsicle experience! 

coconut chili lime popsiclesYou’ll want to eat these zingy popsicles quickly before they melt!

popsicle moldThese popsicle molds are perfect for creating any frozen pop treat! Just pop them in the freezer for several hours after filling.

Follow my blog with Bloglovin!

Boozy Coconut Chili Lime Popsicles
 
Author:
Serves: 6 popsicles
Ingredients
  • 1 can coconut milk (13.5 oz.)
  • Zest from 1 lime
  • Juice from 2 limes
  • ¼ cup white rum
  • ½ cup *simple syrup
  • 2 Thai chili peppers, seeded and chopped
  • 1 tablespoon fresh mint, chopped
  • ¼ cup shredded coconut flakes
Instructions
  1. Add to a blender the coconut milk, lime zest, lime juice, rum, and simple syrup, chili peppers, and mint. Pulse until well blended. Add in the coconut flakes and pulse lightly so mixture is still chunky with the coconut flakes. Place evenly into popsicle mold and freeze overnight. When ready to serve, run the popsicles under hot water for 30 seconds to release them from the mold.
  2. *To make simple syrup:
  3. Pour equal parts water and sugar in a small saucepan. Heat the ingredients until dissolved. Remove from heat and cool. Keep in the refrigerator until ready to use.

Shop products featured in this recipe: