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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.

Grilled Baby Octopus with Nuoc Cham

grilled baby octopus

Starters | January 22, 2018 | By

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Couldn’t get enough of these beautiful sea creatures which were deliciously prepared in Thailand! We just had to put our Asian-inspired spin on this recipe: Grilled Baby Octopus with Nuoc Cham sauce. Don’t be squeamish when it comes to enjoying this unique seafood treat! (Tastes like chicken! Not really, but it tastes a lot like calamari.) These baby O’s cook quickly so we don’t recommend making this after four glasses of wine ’cause you’ll need to pay attention! We pre-cooked them for one minute in boiling water, then marinated them in the fridge for a few hours before grilling. The best part is the to-die-for Vietnamese Nuoc Cham sauce that we drizzled all over the top. Serve this as an appetizer for your dinner guests and don’t tell them how easy it was to make! 

baby octopusBeautiful baby octopus can be found at most Asian markets and select specialty stores.

grilled baby octopusGrilled to perfection, these little cuties make a great appetizer for your dinner party. They cook so quickly so keep your eye on the ball! 

grilled baby octopusTender grilled baby octopus combined with a Vietnamese Nuoc Cham sauce make this appetizer dish a winner!

nuoc cham dipping sauce

Nuoc Cham dipping sauce is a staple at most Vietnamese tables. This sauce compliments so many Asian dishes and we’ve prepared our own version of this versatile sauce.

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Grilled Baby Octopus with Nuoc Cham
 
Author:
Serving Size: Appetizer
Serves: 4
Ingredients
  • 2 pounds baby octopus, cleaned and heads discarded
  • Juice from 1 lemon
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • ⅛ teaspoon red pepper flakes
  • Pinch of Kosher salt & pepper
  • For the Nuoc Cham Sauce:
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fish sauce
  • 1 teaspoon grated lime zest plus juice from 1 lime
  • 1 teaspoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1 large shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • Pinch Kosher salt
  • Fresh cilantro for garnish
Instructions
  1. Fill a large pot with 5 cups of water and bring to a boil. Turn off the heat and add in the baby octopus for 1 minute only. Remove and strain the octopus under cold water to stop the cooking.
  2. Place the baby octopus in a large sealable baggie. In a small mixing bowl, whisk together the lemon juice, garlic, olive oil, red pepper flakes, salt and pepper. Pour the marinade over the baby octopus and marinate for at least two hours or overnight in the refrigerator.
  3. Let octopus sit to room temperature when ready to grill. Heat a stove-top grill pan or outdoor grill on high heat (spray with cooking spray). Place the baby octopus on the grill and use a heavy pan or grill press to flatten the octopus while it cooks. Grill for 5 minutes on each side until nice grill marks appear. Remove from heat and place on a platter. Pour the Nuoc Cham sauce over the top and garnish with cilantro.
  4. To make the Nuoc Cham Sauce: In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks or freeze for up to six months. Makes a great dipping sauce for Asian dishes.
Notes
You can find baby octopus at your local Asian market, or specialty grocery stores.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Seared Chili Scallops with Baby Bok Choy.

seared chili scallops

Shop products featured in this recipe:

 fish saucesambal oelek chili paste

 

 

Easy Thai Clear Soup with Chicken and Tofu

Thai Clear Soup

Soup & Salad | January 9, 2018 | By

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This had to be my all-time favorite soup from my recent trip to Southeast Asia — Thai Clear Soup! In fact, this is what I ate for breakfast every morning at the fabulous Khwan Beach Resort in Koh Samui, Thailand. Could not wait to come home and recreate it for all of you, so here’s my version of Thai Clear Soup with Chicken and Tofu. It’s ridiculously healthy, but very hardy. This is a no-noodle soup which equals no guilt! And it couldn’t be easier to make. Literally took me only 45 minutes! This version has chicken and silken tofu, but it’s traditionally made with minced pork and egg tofu. You can use whatever you have on hand. I’m so happy I was able to enjoy this soup in Thailand since there was a TON of eating that took place there. What a treat it was to eat authentic dishes in Asia! 

Thai Clear Soup 

So healthy, but also hardy, this Thai Clear Soup is loaded with good-for-you ingredients like bok choy, garlic, carrots, green onions, and herbs.

bok choyBok choy is a main ingredient of this soup with it’s leafy greens. But use the stalks as well because they add a nice crunch to the dish.

mixed raw veggiesLoads of fresh veggies are nestled into this Thai Clear Soup. The herbaceous cilantro and parsley give this soup a wonderful fragrance!

Thai Clear SoupYou’ll be ladling up seconds and thirds of this Thai Clear Soup. We made this with chicken and tofu, but it’s popular in Thailand with minced pork.

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Easy Thai Clear Soup with Chicken and Tofu
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons canola oil
  • 3 cloves garlic, thinly sliced
  • 1 large carrot, thinly sliced
  • 5 cups chicken broth (homemade or store-bought)
  • 1 tablespoon Maggi Seasoning
  • 1 tablespoon fish sauce
  • 1 ½ teaspoons ground white pepper
  • 1 bunch bok choy, leaves and stems, chopped
  • 3 green onions, large slices
  • 1 cup fresh parsley, stemmed
  • 1 cup fresh cilantro, stemmed
  • 1 14-ounce package silken tofu, cubed
  • 1 large boneless-skinless chicken breast, thinly sliced
Instructions
  1. In a Dutch oven or soup pot, heat the oil over medium-high heat. Add the garlic slices to the pot and sauté until fragrant. Add the sliced carrots and sauté until both start to soften. Pour in the chicken broth and stir. Add in the Maggi seasoning, fish sauce, and white pepper. Bring to a boil, lower to a simmer and partially cover for 10 minutes.
  2. Uncover and add in the bok choy, green onions, parsley, and cilantro. Stir until wilted, about three minutes. Right before you’re ready to serve, add in the tofu and chicken. The chicken will cook quickly in the hot broth, about 5 minutes. Stir the soup thoroughly and serve immediately.
  3. Optional: Serve with steamed white rice.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Miso Chicken Noodle Soup

miso chicken noodle soup

Shop products featured in this recipe:

 fish sauceMaggi seasoning