Slow Cooked Pulled Pork Sandwich Shrimp Sambal & Roasted Cauliflower

Vietnamese Spring Rolls with Shrimp

Mushroom & Radish Salad Spicy Scallop Crudo Matcha Cheesecake Muffins Coconut Curry Tofu & Shrimp Vietnamese Grilled Pork Tenderloin Skewers Boozy Coconut Chili Lime Popsicles Sweet & Spicy Chilled Carrot Soup Spicy Kale & Fennel Salad Avocado Green Tea Ice Cream Cups 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 Avocado Coconut Cream Ice Cream Cups 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

Avocado Green Tea Ice Cream Cups

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
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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.

Three Easy Asian Sauces

easy asian sauces
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Let’s face it, what makes an Asian dish great? The sauce, of course! Here are three fantastic Asian sauces that will turn an ordinary recipe into extraordinary! They are super easy to prepare, with very few ingredients. The sauces are paired with three of our recipes, but you can use these sauces with so many things to dress up any dish. Mix it into your stir-fry, toss it with noodles, use it as a dipping sauce… the possibilities are endless!  Sweet, spicy, delicious Asian flavors like soy sauce, garlic, ginger, rice vinegar, coconut milk, green curry paste, and peanut butter. You can shop the ingredients below. Super simple!

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steamed Vietnamese rolls, Vietnamese rolls, spring rolls, Asian appetizer, Asian rolls, steamed, bamboo appetizer, Asian appetizer

These Steamed Vietnamese Rolls are awesome with this spicy dipping sauce. The sauce also pairs well with spring rolls, wontons, seared tuna, and dumplings!

Dipping Sauce for Vietnamese Rolls
 
Author:
Ingredients
Instructions
  1. Whisk together the chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh basil. Serve alongside the steamed rolls for dipping.
Notes
This amazing dipping sauce tastes great with Vietnamese spring rolls, seared tuna, wontons, dumplings, and more!

grilled beef green curry sauce

Our Grilled Beef with Green Curry Sauce is to die for! The sirloin soaks up the flavors of the coconut milk and green curry paste. You can also use this sauce on rice and noodle dishes, or chicken!

Thai Green Curry Sauce
 
Author:
Ingredients
Instructions
  1. In a small saucepan, combine the coconut milk, curry paste, and sugar. Stir over low heat until desired thickness. Season with the fish sauce.
Notes
A delicious sauce that’s perfect over vegetables, noodles, rice, tofu, chicken, steak, and more!

chicken satay skewers

Who doesn’t love chicken on skewers? This is the perfect spicy peanut dipping sauce for our Chicken Satay Skewers. The sauce also pairs well with salmon, spring rolls, seared tuna, and more!

Asian Peanut Sauce
 
Author:
Ingredients
  • 2 tablespoons light coconut milk
  • ¼ cup low sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon red chili flakes
  • 1 teaspoon crushed or grated garlic
  • ¼ cup creamy peanut butter
Instructions
  1. Combine all ingredients into blender and blend until smooth and creamy. Can be stored in container in refrigerator for 2-3 days or freeze.
Notes
This sauce is great for chicken skewers, salmon skewers, or as a dipping sauce for spring rolls.

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sweet chili sauce sambal oelek chili paste mirin wine light soy sauce light coconut milk green curry paste fish sauce rice vinegar 

Mushroom and Radish Salad with Yuzu Vinaigrette

mushroom radish salad yuzu dressing
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Mushroom and radish lovers pay attention — this salad recipe will rock your world!  These gorgeous shaved rainbow radishes are the star in this salad, combined with thinly sliced button mushrooms, and zesty vinaigrette. The vinaigrette is made with Japanese yuzu juice, a sour citrus fruit used both for its juice and its aromatic rind. Yuzu is a cross between a grapefruit and lime. The juice can be expensive if store-bought so we added some fresh lemon juice to balance out the flavors. Top this salad with your favorite herbs, like cilantro or mint. We threw a handful of radish sprouts on top to finish the dish. FYI — if you can’t find rainbow radishes, the regular variety will work just fine. This, my friends, is a delightful summer salad!

mushroom radish yuzu saladThis mushroom and radish salad is A-mazing! So beautiful too!

Japanese yuzu juice

Japanese yuzu juice can be found at select Asian and specialty markets. This sour citrus juice makes a perfect vinaigrette for this mushroom and radish salad!

yuzu vinaigretteWhisk together Japanese yuzu juice with freshly squeezed lemon juice, safflower oil, salt and pepper for an easy and light vinaigrette.

watermelon radishRainbow radishes, also known as watermelon radishes, are so beautiful in this salad!

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Mushroom Radish Salad with Yuzu Vinaigrette
 
Author:
Serves: 4
Ingredients
  • 3 tablespoons yuzu juice
  • Juice from 1 large lemon
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon freshly ground pepper
  • ¼ cup safflower oil
  • 1 pound white button mushrooms, cleaned and stemmed
  • 2 small rainbow radishes
  • 3 green onions, sliced
  • ¼ cup fresh cilantro, roughly chopped
  • Handful of radish sprouts (Daikon sprouts)
Instructions
  1. To make the yuzu vinaigrette: In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until vinaigrette is creamy yellow. Set vinaigrette aside.
  2. Using a mandolin with a setting on the thinnest blade, carefully slice the button mushrooms and rainbow radishes so they are shaved and not thick. Place in a large salad bowl. Add in the chopped green onions and cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.
Notes
Yuzu juice is available at select Asian and specialty markets. If unavailable, substitute 3 tablespoons fresh lime juice and ½ tablespoon fresh orange juice. If you can't find rainbow radishes, the regular variety will work just fine!

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Yuzu juice

Savory Pumpkin Wonton Bites

Starters | July 31, 2017 | By

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Dazzle your party guests with these Asian-style Savory Pumpkin Wonton Bites! Wontons are incredibly versatile! Our spin on these delicious appetizers combine pumpkin puree with sweet roasted garlic and fragrant Chinese five spice. We steamed them in a bamboo steamer first. You can stop there, or take the next step and quickly fry them for a nice crispy bite. Fresh wontons sure beat the frozen-in-the-bag version! Don’t be skittish about making wontons. They don’t have to look perfect! Just a nice seal on all sides will do (think triangle and you’re golden!) so the stuffing doesn’t leak out. You can purchase wonton wrappers at most grocery stores in the produce section. This is a truly unique appetizer that will be gobbled up quickly! 

These savory pumpkin wontons are a winner for apps! Serve them warm with a sprinkle of basil and parmesan cheese on top!

wontons-on-tray_600x400Place the stuffed wonton wrappers on a baking sheet before steaming.

wontons-in-steamer_600x400Steam the wontons in a bamboo steamer or stove-top steaming insert.

wontons-in-frying-pan_600x400Fry the wontons in a skillet after steaming, and serve warm!

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Savory Pumpkin Wonton Bites
 
Author:
Serves: 4
Ingredients
  • 1 whole bulb of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 medium shallot, minced
  • 1 cup organic pumpkin puree
  • ¼ teaspoon Chinese Five Spice
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper
  • ¼ cup fresh Thai basil, chopped (or regular basil, reserve extra for garnish)
  • 14 square wonton wrappers
  • 2 tablespoons canola oil
  • 1 tablespoon grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 400 degrees. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place in the middle of the oven. Roast the garlic for 45 minutes. Remove from oven and let cool.
  2. Meanwhile, in a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
  3. To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the pumpkin puree, shallots, Chinese Five Spice, cayenne pepper, a pinch of salt and pepper, and basil. Mix together with a fork.
  4. To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of the pumpkin mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
  5. Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.

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