A Visit from the Lucky Lychee Leprechaun!



Guess what I found on my doorstep: Bunches of freshly picked lychee fruit, still on the stem with green leaves! I couldn’t believe my eyes or my taste buds.


Lychees (or litchee) date back to 2000 B.C. and have been considered a delicacy by the Chinese Imperial Court. It was the favorite fruit of Yang Guifei, the Tang Dynasty Emperor’s beloved consort, and he had it delivered to the royal palace at great expense from southern China. Lychee is loved for its juicy sweetness but also packs a day’s worth of Vitamin C in eight bites. I’ve also seen Chinese parents give a peeled lychee in place of a pacifier to infants!  Lychees are very perishable and overnight, the leaf branches of my lychees became dry and the fruit shell changed colors. But peel off the rigid inedible shell and you’ll find a luscious surprise (with a pit) inside…


My mom told me this childhood story:


I adored lychees and we had lychee trees growing in our neighborhood in Taiwan. Your uncle and I would eat bunches and bunches in one sitting. Your grandmother (po po) would chastise me for eating too many lychees, saying they would “raise the fire” in me, creating a hot “yang” imbalance. I didn’t listen and ate a bushel. Lo and behold, I got a canker sore or a nose bleed! They are still my favorite to this day…


So far, I don’t know who art thou Lucky Lychee Leprechaun? But if I had access to this precious delicacy, I might stay anonymous, too, for fear of a hostile lychee tree takeover or ambush. No worries, your secret is safe with me, as a juicy lychee in my tummy.


Thank you, thank you for the wonderful sweet surprise, Lychee Leprechaun!

NPR story, Cracking the Lychee Nut!





Bones, Heads, Pits and Skin

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Remains of whole pike fish

 


In my family, we love bones, heads, pits and skin—in our food, that is. We grew up and as kids, were officially and non-voluntarily trained to eat “whole foods” early on – whole fish, whole shrimp with head and skin, whole watermelon seeds.


Don’t get me wrong—I don’t eat all animal parts or all animals and still get queasy seeing some “parts.”  I don’t consider myself very tongue-skilled compared to my Chinese elders who are especially adept at quickly and cleanly extracting the meat from the encasing without a mess.  And I enjoy plenty of dishes where my taste buds, rather than my tongue, are getting a workout.


I concede that it’s much easier to hold a conversation or pay attention when you’re not spitting out bits and pieces of indigestible food particles out of your mouth or having to keep your oratory sensors on alert to catch potentially deadly, but usually, simply uncomfortable fish bones before swallowing. What appears normal at the dinner table with Chinese folks can be an unpalatable (or even an impolite) scene with unaccustomed guests!


There were other peculiar food preferences. We always had dark meat, preferred the smaller female crabs at the market and fought over who got to suck the mango pit. I don’t remember ever eating boneless chicken. I remember other fishermen giving us their less desirable fish (“too bony”) and my parents being excited about the bonus. Cultural, health and economic factors seemed to explain some of the differences.


Historically in China, eating meat was a luxury and being selective or wasteful about certain animal parts was unthinkable. Bone soups and stews were considered healthier and more nutritious, not to mention richer in flavor. Enjoying whole cooked fish was a gourmet dish, a symbol of good luck and prosperity and the fish head was reserved for the guest of honor!





Urban Tofu Legend: Tofu Does Not Mean Vegetarian

There appears to be a misperception that tofu implies vegetarianism. An example of this surfaced in a negative form, unfortunately, during a cooking class that my mother and I were teaching. One participant assumed that a class on tofu would be vegetarian and complained because our last two dishes (out of eight offerings) had meat.


Tofu (or beancurd) in its myriad forms has been a significant staple in Asian diets, from China to Indonesia, since the 10th century. It wasn’t until World War II that the West expressed interest in the soy bean. Ironically, it was meat producers who first started using it as a “meat extender” in sausages. For most Westerners, soy sauce was the earliest introduction to a soy product. To suit Western tastes, processed forms of soy products and bean curd that tempered the “beany” flavor or altered the texture have become popular. Personally, although I eat an occasional veggie burger, I much prefer the original Asian-style products, like fresh soy milk, tempeh and naturally-fermented tofu.


Historically, except in Buddhist circles, the limited consumption of meat and the dominant role of tofu as a high-protein staple among Asian common people were due more to geography and poverty. It was not a dietary choice couched in a social, political or environmental activist context, as “vegetarianism” is often expressed here.


We could  have had a fascinating discussion about tofu (and vegetarianism) across different cultures but unfortunately, she was agitated and it became clear that the issue was more about her agenda, than grief about the beef!  Fortunately, several other students, including other vegetarians, loved our delicious, diverse menu.


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My "Weeknight Veggie Sushi" with fried tofu

 





“Happy Long Life Noodle Day!”

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Noodles are traditionally served on birthdays because they symbolize long life (chang shou). So don’t break your noodles when you boil them! My favorite is my mom’s Chinese Chili Spaghetti (featured at the Dunwoody Chili Cookoff).


In celebration of long life noodle birthdays,  here are my favorite noodle highlights:


  • Fresh ramen noodle soup at Umaido Japanese noodle shop (Korean-owned) in Suwanee and Yakitori Grill in Smyrna (great photos and helpful review by FoodieBuddha)
  • Noodle fun with the kids at my Chinese Hotpot party with friends and going overboard with 5 different kinds of noodles.  Everyone was so full, they couldn’t finish the noodles, served as part the hotpot closing ceremony.
  • Eating at a new Korean noodle house in Duluth with a non-English-speaking server and haplessly trying to figure out which noodles were cold, hot, dry or wet (soupy), with meat or no meat.  I learned that Korean “buckwheat noodles” are not the same as soba/Japanese buckwheat noodles. Meanwhile, I see my dad “washing” his kimchi in a glass of water to take off the hot chili edge. I laugh at him, but then adopt the practice myself.  The food was good!
  • The Oodles of Noodles overview of our Asian Market Tours– 3 whole aisles of noodles!
  • Watching the Noodle Master make homemade noodles by hand–no pasta machine –at Man Chun Hong (thanks to Atlanta Ethnic Foods Examiner) in Seoul Plaza on Buford Highway. Even as I’m watching him, it still amazes me how the lump of dough is transformed into long, skinny threads of noodles, in a matter of seconds!
  • Seeing a three year-old baby slurp up our Chinese Chili Spaghetti and clamoring for more and more. The kid had good taste (or was starving), perhaps both!
  • Serving noodles made from tofu at our Cook’s Warehouse class, a first for everyone!
  • Learning that a 4,000 year-old bowl of noodles (millet) was discovered in northwestern China in 2006


Celebrate your birthdays (or any day) with noodles and slurp and twirl your way to long life!










Healthy & Fast: Sesame Soba/Buckwheat Noodles!

Sesame Soba/Buckwheat Noodles


One major distinction between Asian noodles and Italian pasta is the source ingredient. Italian pastas are made mostly with semolina flour and vary by shape and size. Asian pastas use a variety of  sources, from mung bean to buckwheat and are mostly long and thin.


This is an easy and wonderful “non-white flour” noodle dish that is great as an appetizer, last-minute potluck or light meal! It’s worth finding good quality soba noodles to add depth to this simple dish.


8 oz. Soba (buckwheat) noodles

2 chopped green onions

3-4 T tamari or Kikkoman soy sauce

1 T dark sesame oil or hot sesame oil

1 t rice vinegar (or basalmic)

1 t sugar

½ t chili flakes (optional)

Sesame seeds


Boil/drain noodles according to pkg directions. Mix oil and seasonings together then toss hot noodles in. Chill/marinate for 1 hour. Serve garnished with scallions.





Fun Hands-On Cooking Classes: Buford Hwy Farmers Market, Atlanta








Ni Hao, Y’All!


Check out the Spring/Summer CSB schedule of hands-on cooking classes and express demos at Buford Hwy Farmers Market, 5600 Buford Hwy, Doraville 30340. New Culinary Ambassador Series and more events

Register early!  Hands-on classes sell out quickly.  $25 (with $10 store gift card).


*New Student/CSB Friend Special: $10 (first-time attendees only, any class) Say “Ni Hao, Y’All” for discount


Call  678-873-7447 or email Bill to register

Express demo Saturdays are free and drop-in.


Come EAT, SHOP & LEARN with us!





Taste of Atlanta: Rice Rollies for Kids!


We did this fun kids workshop at Taste of Atlanta. I think they had as much fun making them as eating them! We also did a mini-Mandarin and chopsticks lesson.


Sticky Rice Rollies are lunchbox treats and a favorite snack of Chinese kids. In Asia, many students eat at their desks so Rice Rollies are easy, neat to eat, plus healthy! Chinese kids do not leave one grain of rice uneaten, or else they are throwing their luck away! Add a seaweed sheet wrapper and you have a sushi version. Options are endless!


STICKY RICE: Cook Japanese sushi-type rice in rice cooker or stovetop. (Not extra sticky “sweet” dessert rice) Kokuho Rose or Nishiki are good brands. Mix 1.5 c rice and 2 c. water. Bring to boil, reduce heat to low and simmer, covered 20 min or until liquid absorbed. Remove from heat; let stand covered, 10 min. Fluff with fork or rice spatula.Makes 4c cooked rice.


FILLINGS: Almost anything that’s not too wet or leaky, or else it may not stick together well. Be creative!


Salty favorites: Cut into 3” strips: cucumber (de-seeded), steamed green beans, green pepper, seasoned egg crepe (season w/salt, garlic powder), red pepper, cheese, tuna fish and corn, turkey ham, smoked/baked tofu.


Sweet adventures: banana & honey, jam, chocolate sauce/chips or cinnamon. Strawberries or peaches with cream cheese. Sauces: “Special sauce” (mayo & ketchup mix); BBQ Teriyaki (bbq sauce and hoisin sauce or soy sauce





Dinner in a Bowl: Ramen Noodle Soup

Ramen Noodle Soup: “Dinner in a Bowl”


In northern China and other parts of Asia, noodle soup is not simply an appetizer or side dish but a full meal. Traditionally made with homemade noodles, bone soup, topped with braised/roasted meat slices and fresh greens, it is a hearty, healthy comfort “meal” in a bowl. You can easily make a vegetarian version, too.


2 cans chicken/vegetable broth (or bone soup)

3-4 chicken breasts, sliced in bite size pieces

1 T soy sauce

½ t garlic powder, ¼ t black pepper

4 packs instant ramen noodles (any flavor)

3-4 c. seasonal greens (kale, collard, bok choy, chard)

1 fresh garlic clove, minced

2 chopped green onions

1 t. vegetable oil

1 t. sesame oil

Salt/white pepper to taste


Marinate chicken slices in soy sauce, garlic, blk pepper for 15 min, while heating broth in pot. Stir fry chicken until done, set aside. Stir fry greens in veg oil, half green onions, minced garlic, set aside. Put noodles in hot broth pot, couple minutes, until soft. Serve in bowls, topped with meat, greens, scallions.





Asian Dumplings Handout/Shopping List/Recipe

Asian Dumplings Hands-On class: Attendees made meat and vegetarian dumplings, both the traditional hand-rolled wrappers and the shortcut version with pre-made wrappers. We closed the night with a chopsticks lesson and chopsticks races!


Asian Dumplings_handout – History/Shopping List/Recipe





Asian and Southern traditions: Black-eyed Pea & Ramen Noodle Ham Soup

Black-eyed Pea and Ramen Noodle  Ham Soup


Bone soup is very traditional and many Asian households keep a regular pot of bone soup simmering on the stove. At Thanksgiving, we look forward the most to getting not the breast or the leg or thigh, but the turkey bone to make soup! This soup can be made with any meat bone but ham hocks are best with the black-eyed peas! I have adapted a veggie-version of this by using miso or a vegetable bouillon base. It turns into a different dish but still tasty.


  • Put enough water to cover ham hocks in a soup pot
  • Boil and simmer over low heat for 1-2 hrs
  • Put in fridge and skim off fat
  • Bring to a boil and taste for saltiness. Add ½ tsp black pepper and salt (if needed)
  • Heat oil in soup pot and stir-fry chopped collard greens, 2/3 of the green onions, garlic for 2 min (don’t over cook, still green)
  • Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans, bring to a boil, cook until noodles are soft (only a minute since these are instant noodles). Garnish with green onion, fresh cilantro and serve.


1 tbs vegetable oil

2-3 ham hocks

2 cups of chopped fresh (or frozen) collard greens (“collies”) or chard

1-2 cups cooked black-eyed peas

1-2 packages instant ramen noodles

2 chopped green onions

1 clove chopped garlic

Salt and pepper

Cilantro for garnish






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