Asian Fusion Tacos with Spicy Slaw & Queso Fresco

Asian Fusion Tacos (37) WM


Serves 4

Time: Forever, seriously.  About 1.5 hours. Why it took so long I have no idea.


These tacos were pure yumsy.  Though they took forever.  I thought this would be a quick meal, so the next time around I’ll be modifying a few things to make it a quicker dinner and a healthier dinner.  Believe me, there will be a next time.

Asian Fusion Tacos (34) WM


Chicken Marinade
3 cloves garlic, finely minced
1 1/2″ piece ginger, finely minced
6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoon honey
1 pound chicken thighs, cut into bite size pieces
2/3 cup flour
2/3 cup water
1 tablespoon cornstarch
coconut oil
Asian Fusion Tacos (31) WM
Sweet & Spicy Slaw
1 bag cabbage & kale slaw mix
1/8 bag shredded carrots
2 red chiles, seeded and  sliced
1 clove garlic, minced
1/4 ” piece fresh ginger, minced
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
2 teaspoons sesame seeds
black pepper, to taste
warmed corn or flour tortillas or hard shell tacos
queso fresco cheese, crumbled

handful of chow mein noodles (or the entire container or 4 if you love them as much as I do!)




1) Stir the marinade ingredients together in a large bowl with the chicken, then set aside while you make the sweet & spicy slaw (below).

2) Whisk the flour, water & cornstarch together until there are no lumps.

3) Heat a few inches of coconut oil in a cast iron skillet until it’s sizzling hot.

4) Add chicken chunks to the flour/cornstarch/water mixture and coat well.  Cook the chicken until golden and cooked through and then place on paper towels to remove excess oil.  Add the chicken to the bowl with the sauce and toss well.


1) Cut and stir all of the ingredients for the slaw together in a bowl, keep refrigerated until read to serve.

Put it together.

1) Heat the tortillas up until warm.

2) Place the chicken on each tortilla, top with some of the slaw, queso fresco, and chow mein noodles.  Drizzle with the extra marinade.

Asian Fusion Tacos (24) WM

Vietnamese Beef Bowls with Hosin Sauce

Vietnamese Beef Bowls (12) WM


Vietnamese Beef Bowls (40) WM

Serves 4


Beef Marinade:

1 1/2 – 2 pounds beef chuck pot roast

3 cloves garlic, minced

3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon pepper

sesame oil

coconut oil

1/4 fish sauce

1/4 soy sauce

3 tablespoons rice vinegar

1 lime, juiced

4 green onions, chopped (1″)

handful snow or snap peas

1 red bell pepper, julienned



1/2 package shredded carrots

1 cucumber, cut into matchsticks

1/4 green cabbage, finely chopped

1/4 bunch cilantro, finely chopped

1/2 package mint, chopped

handful peanuts, chopped

2 cups dry basmati rice

Vietnamese Beef Bowls (40) WM

Hoisen Sauce:

1/4 cup hoisin sauce

2 tablespoons peanut butter

2 tablespoons sweet Thai chili sauce

2 tablespoons fish sauce

1/2 teaspoon crushed red pepper flakes

2 tablespoons water

1 teaspoon toasted sesame oil



1) Mix together the ingredients for the beef marinade (garlic, 1 tablespoon brown sugar, 1 tablespoon sesame oil, salt and pepper) in a medium sized bowl, stir the cubed beef in and coat well; let sit at room temperature for 1 hour.

2) Whisk together the soy sauce, fish sauce and rice vinegar and remaining 2 tablespoons brown sugar.

3) Cook rice according to package instructions.

4) Prep the veggies and mix together the ingredients for the hoisin sauce and set aside.

5) Heat a skillet over medium-high head, add a scoop of coconut oil and warm then add the cubed beef and cook without stirring until browned (about 1 minute).  Pour in the soy sauce mixture, turn the heat to low, cover and let simmer for 30 minutes.

6) Add the bell peppers and snow or snap peas and cook for about 3 minutes until tender.

7) Turn off the heat and stir in the green onions.

8) Scoop the rice into each of the bowls, scoop in the beef mixture, and top with the carrots, cucumbers, green cabbage, cilantro, mint, and peanuts.  Pour a little bit of the hoisin sauce over each bowl.  The bowls are ready to devour!

Vietnamese Beef Bowls (46) WM


BBQ’d Hoisin Glazed Pork Ribs

Hoisin Glazed (65) WM

This is a multi-step process that needs to be started overnight.  BBQ’ing of the spare ribs also takes awhile – don’t expect to eat right away…but it’s well worth it!! I adapted this from the, they used a whole rack of pork ribs and oven baked the ribs, other than that the ingredients are the same.


6 pork spare ribs


1/2 cup hoisin sauce

6 ounces pineapple juice

1 tablespoon sambal chili sauce

Mix the marinade ingredients together, and then place in a ziplock bag with the raw pork spare ribs and “massage” the marinade into the spare ribs.  Place in your refrigerator over night.

Hoisin Glazed (50) WM

Dry Rub

2 tablespoons kosher salt

1/2 teaspoon Chinese 5-spice powder

1 tablespoon brown sugar

pinch of cayenne pepper

2 tablespoons peppercorns, pan roasted and then crushed in mortar & pestle

Pat the both sides of the ribs with the dry rub and let sit for about 20 minutes before placing the glaze on the ribs.

Hoisin Glazed (24) WM


1/2 cup ketchup

1/4 seasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoons hoisin sauce

1. Mix all of the glaze ingredients in small bowl and brush on the ribs.

2. Heat the coals of your BBQ, once hot place the ribs on the grill.  Keep an eye on the ribs turning so that they don’t burn.  Brush both sides of the ribs every 20 minutes. Repeat this for about 1 hour until they are tender and falling off the bone.

Hoisin Glazed (32) WM


Soba Noodles with Chicken & Ginger Sauce

soba noodles (2) WM

This is the first time that I have had soba noodles – I found them in the freezer section of the Asian market in town.  They are buckwheat noodles that are about the diameter of spaghetti noodles.  I will definitely be using them in another recipe, it’s great to use another noodle that is just slightly different that the norm (for me at least).  I really liked this recipe, and as usual made some modifications from the original…it’s not truly my recipe until I do that 🙂

serves 4

marinate for several hours, overnight if possible

soba noodles (3) WM

chicken marinade

1 tablespoon chili garlic sauce

1 tablespoon soy sauce

1 tablespoon Golden Mountain Sauce

sweet ginger sauce

1 tablespoon sriracha

4 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons Golden Mountain sauce

2 tablespoons rice wine vinegar

2 tablespoons honey

thumb size of ginger, minced

1 lime, squeezed

for garnish

green onions, diced

cilantro, chopped

cucumber, julienne

sesame seeds


  1. Mix all the ingredients for the chicken marinade and let sit for a few hours, over night if possible.
  2. 10 -15 minutes before you are ready to start preparing the chicken & soba noodles mix all of the ingredients for the sweet ginger sauce.  Set aside.
  3. Slice all of the vegetables.
  4. Boil the soba noodles per the instructions on the package.  If they finish cooking before the chicken drain and cover.
  5. Remove the chicken from the marinade and cook until no longer pink.
  6. In a large skillet add the sauce, cooked chicken, and soba noodles and toss well.  Serve onto individual dishes and sprinkle with the vegetables and sesame seeds.

soba noodles (1) WM

Kimchi Fried Rice with Pork

Kimchi fried rice (13) WM

I used to not be a fan of kimchi.  It was to sour and vinegar-y.  My husband loves anything with vinegar, and over the years I have tried and retried kimchi.  There is a little Asian market in Boulder whose owner makes her own kimchi, and it is pretty good.

What exactly is kimchi?  According to it is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.  It is often described as “spicy” or “sour”.  It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion or cucumber.

Kimchi fried rice (12) WM

serves 4

approximate time: 1 hour


  • 1 egg per person
  • 2 tbsp sesame or peanut oil
  • small pork tenderloin, cut into bite sized pieces
  • 2-3 cups uncooked Calrose rice (this will make about 4-6 cups steamed rice) – it’s best if you can make this ahead of time
  • 3 cups kimchi, coarsely chopped
  • 1/2 cup kimchi juice
  • 2 tablespoons Sriracha or chili garlic sauce sauce (or more depending on your taste preference)
  • 2 green onions, sliced
  • 2 bunches baby bok choy, coarsely chopped


1. Cut the pork tenderloin into bite sized pieces and cook thoroughly in a medium high skillet.  Set aside once cooked.

2. Begin to boil the eggs, boil until just slightly hard.  Cool and peel.

3. Scoop out the rice and brown in the skillet.  Add the kimchi and juice.  Mix in the Sriracha or chili garlic sauce sauce

4. Stir in the sliced green onions and baby bok choy.  Mix all ingredients together.

5. Serve on a plate with the sliced egg on top.

Kimchi fried rice (36)