asian

Salmon Teriyaki

Back home in Tennessee I used to be a frequent visitor at the Japanese restaurant where I would order shrimp and steak teriyaki. Luckily for me its easy to re-create these delicious dishes at home. You can serve this Japanese favorite with rice or noodles and to make it an authentic Japanese dinner go ahead and serve some Asian tea at the end of the meal.

Teriyaki Sauce:
1/3 cup soy sauce
1/4 cup sugar
1 tablespoon brown sugar
3 garlic cloves, minced
1 teaspoon ginger, freshly grated
1/3 cup water
2 tablespoons corn starch

salmon:
1 tablespoon olive oil
4 4-6 ounce salmon fillets, skin removed
salt and pepper to taste
2 tablespoons fresh parsley, diced

1. In a 9-inch skillet on medium heat, add soy sauce, sugars, garlic and ginger. Dissolve corn starch in water in separate mixing bowl and then add to the rest of the mixture. Cook for 8-10 minutes, stirring occasionally, until sauce reaches desired thickness.

2. Preheat oven to 350 degrees. Wash and pat salmon fillets dry with paper towel. Generously sprinkle both sides with salt and black pepper.

3. Heat oil in a non-stick, oven-proof skillet over high heat. Once oil is hot, lay fillets (non-skinned-side-down) in the skillet. Pan sear the salmon on the one side until golden, about 2-3 minutes. Once golden, gently flip fillets over and brush generously with teriyaki sauce. Transfer skillet to the oven and roast for 6-10 minutes, or until the fish is tender and flaky. Careful not to overcook the salmon.

4. Remove the salmon from the oven. Drizzle left-over teriyaki sauce over salmon, and garnish with parsley.

Yields: 4 servings

The Noodle House

Centria Mall, Olaya Street with Tahliya Street, Riyadh, Saudi Arabia Tel: +966 1 2939969

At The Noodle House, which is in downtown Riyadh, you can marvel at the gigantic doors and an amazing view of the city. The Noodle House, in contrast, has an open area between the dining room and the kitchen, but no other particularly striking visual flourishes. Its aesthetic is uncluttered, almost monastic.

The Noodle house presents a wide array of various Asian dishes. Apart from being an excellent restaurant, it’s a brave one. It has chosen to be more obscure, more pure and more true to Asian culinary traditions, including some that aren’t especially well known beyond connoisseurs of Asian cooking.

As each dish arrived gorgeously composed, meticulously accessorized my palate and eyes were immensely satisfied throughout my experience. At the end of my meal I was greeted with fried ice-cream, mango pudding and my favorite chocolate Sumatra. What a beautiful arrangement of flavors to end a meal.

The service is simply spectacular at this establishment. The head and sous chef came out to meet and greet me and answered any questions I may have about the restaurant, recipes or themselves.

The Noodle House doesn’t come cheap, especially not the roasted duck and seared salmon, which is as terrific as it should be. There is a great attention to detail and it spans every facet of a meal. It’s just wonderful and I was promised the same royal treatment by the chefs any other time I may come. The Noodle House marked all three points in this picky foodies book food styling, taste and service.

Mirage Restaurant



{Al-Takhassosi Rd, North West Riyadh (west of Kingdom Tower), ☎ +966-1-4834127.}

You may remember my post about Diamond Restaurant awhile back. Well, a friend of mind recommended Mirage telling me that they are sister restaurants and that it was just as amazing as Diamond. My family and I decided to go tonight to check it out and what can I say we were impressed. They are both Asian fusion with amazing deco, service and food. However, mirage does not offer sushi like Diamond. When you walk into the restaurant again your immediately transported out of Saudi or so you feel like anyway. The lights are dim with beautiful fish tanks and fountains filled with fish, Chinese furniture and cute little lights on the ceiling that remind you of rainbow stars. This is one of the nicer upscale places in Riyadh and I defiantly suggest you check it out for a fun and enjoyable evening.

Chicken Stir-Fry Noodles

I love using the pre-packaged instant noodles when cooking Asian. Not only are they easy to cook but they also taste great and even come with seasoning. This is a very fresh tasting meal that allows the natural flavors to burst through your palate. You could easily substitute any meat in the place of chicken that you may prefer.

3 packs in instant noodles, cooked per package directions & drained (reserve noodle spices)
2 tablespoons olive oil
4 chicken breast, boneless and skinless, cubed
2 scallions, diced (separate white and green parts)
2 garlic cloves, diced
1/4 cup soy sauce
1 tablespoon rice vinegar
1 cup frozen vegetables

1. In a saute pan on medium heat add oil. In a bowl add rice vinegar and chicken. Allow to marinate for 5 minutes. Add chicken into pan allowing to brown on all sides.

2. Add noodle spices, white scallions, vegetables and garlic. Cook until chicken is white all the way through and vegetables are cooked. About 10 minutes.

3. Add noodles and soy sauce, mix well. Allow to cook for 5 minutes. Place in serving platter and garnish with green scallions.

Yields: 4 servings