Food « Chinese Southern Belle

“Happy Long Life Noodle Day!”

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!

Sweet Awakenings

I received a call from a woman inquiring about CSB catering her daughter’s wedding. They were White and their son-in-law-to-be was Korean-American and there would be relatives from Korea attending. She wanted a Southern Summer Supper with a mix of Korean dishes. I was excited about creating an interesting fusion menu. She also wanted to include a “Korean Sweet Meat BBQ.” Not wanting to alarm or misinform her, I didn’t say anything.

After we finished on the phone, I did a quick lookup and indeed, “sweet meat” was a popular dish, especially in North Korea. What I don’t think she realized was that sweet meat was dog meat! After determining that it would be better for a local Korean restaurant to cater the event, I called her back with suggestions on restaurants and Korean dishes that would do well in a mixed crowd. And I told her about sweet meat. Not surprisingly, she was horrified! If served, she might have impressed the Korean relatives but the rest of the wedding guests would surely have walked out!

New Asian Noodle Class! Cook’s Warehouse, June 22

Back by popular demand: Registration is open for our new spring class on Asian Noodles at Cook’s Warehouse, June 22, 7-9pm, $40, Brookhaven location.

Wide or skinny, stir-fry or soupy, noodles are family and crowd pleasers and symbolize “longevity” in Asian culture. You’ll get a cultural, historical and product overview of the world of noodles and learn how to make easy, delicious home-style dishes, like Margaret’s Chinese Chili Spaghetti, Sesame Vegetables and Sweet Potato/Glass Noodles, and Curry Rice Noodle Soup. Atlanta natives and mother-daughter duo, Natalie and Margaret Keng, enrich their unique classes with Buddha-to-Bubba family stories plus plenty of kitchen, shopping and eating out tips. Come slurp and twirl with us! Ni Hao, Y’All!

This Tues. May 4, Hands-On SUSHI class – Space available!

Space Available! Hands-On Class: Easy Sushi, Tues May 4, 7-9pm, 5600 Buford Hwy Farmers Mkt. Use farm-fresh veggies in easy Asian favorites! Healthy, creative and easy variations you can make at home on a weeknight! Veggie, Calif rolls or traditional with fish with brown rice, black rice and more!

*Limited Time Offer* CSB Friends Special $10 (new students only), call Bill 678-873-7447, bill.bhfm@gmail.com. Say Ni Hao, Y’All or Natalie to get discount.

All classes include eating, rolling, kitchen/shopping/cooking tips, cultural learning, Chinese Southern Belle “Buddha-to-Bubba” family stories, plus $10 store gift card!

Also Asian Dumplings, Spring Rolls classes coming up! Full class schedule

The Family Restaurant: Eggrolls n’ Sweet Tea

Eggrolls by Keng, first Chinese restaurant in a mall

I started working at my dad’s Chinese restaurant, Eggrolls By Keng, and jade store, Jade By Keng, when I was eight. Even though I barely stood over the counter, my mother said I had a knack for marketing and customer service. Next door was a Mexican jewelry store with beautiful silver buckles and turquoise earrings. We played with their kids and my mom ended up becoming best friends with Veronica and John. Ahead of the trend, both stores ended up closing after several years.

Eggrolls By Keng was the first Chinese restaurant in a mall (pre-Food Court era) and the only one with a steam table! My dad really was before his time and his business model, reputation and success are heralded by Chinese business owners in Atlanta even today. Unlike many other immigrants who went into the food business full-time, my dad already had his own career as an engineering consultant. He opened the restaurant and jewelry store so that my relatives could come over to the U.S. and have work.

Like the restaurant’s name, we served fresh, handmade eggrolls and my dad’s own sweet tea recipe. Before we opened, other restaurants served eggrolls that were mass-produced and frozen with stringy cabbage and colored meat bits —ugh! People hiked across the mall for our sweet tea and eggrolls! Even my dad, who preferred BK Whoppers, enjoyed eating our fresh eggrolls.

My aunt made our eggrolls by hand and with fresh ingredients. I was only eight so I got drinks and took money. I was queen of the Coke machine and stood on a beer box to reach the cash register. Some customers would see me and hesitate. After a while, regular customers got to know me and would even tip me! I also helped in the kitchen, making ground beef for the eggrolls in an industrial meat grinder and de-leafing the celery. My sisters worked there after school. To this day, my sister says she can’t eat snow peas because of the “trauma” of “shucking 50 lbs of snow peas” for hours. My mom taught school and came out on the weekends. I missed some football games on Saturday nights, but most of the time, it was interesting and I got paid.

As I got older, I realized how hard the restaurant business was. The hours were long and the work was not glamorous. Even though I worked more than most of my friends, my parents and sisters put in double shifts in the early years. And we had servers and cooks who worked every day. It took a toll on our family life and on my parent’s marriage. At the same time, it taught me the value of work and sacrifice. My father’s entrepreneurial resourcefulness and the success of the business gave us the opportunity to attend college and enjoy a middle class lifestyle.

Time to Garden, Eat Organic & Serve! April is Global Service Month

My e-mailbox is bursting with vegetable, planting, growing and good eating resources! Classes may be local (Atlanta) but many have great websites with helpful tips and products, for wherever you grow or cook! Check it out:

Farmer D Organics

Oakhurst Community Garden Project

Truly Living Urban Farms

Georgia Organics

Slow Food International

Cook’s Warehouse

“Flavors of Georgia” Festival

Atlanta Community Food Bank

April is Global Service Month and several of these organizations rely on volunteers, so go eat, plant and serve!

No More Soggy Stir-Fries!

Smoked Tofu with Garlic Chives & Chinese Sausage

Tips for Avoiding Soggy Stir-Fries:

1) Have everything ready before cooking—sliced vegetables, mixed sauce, minced 3 G’s (garlic, green onion, ginger). Stir-fry time should be only 1-2 minutes, no more. Color, aroma and taste come together!

2) Wait until oil and skillet is hot over medium/high heat.

3) Cook your meat first (set aside), separate from the veggies. If using bean sprouts, throw in at the very end. They wilt almost instantly. Don’t leave your stir-fry in hot pan/wok on stove, it will keep cooking!

4) Mix a little (1/2 t) cornstarch to your stir-fry sauce before cooking. Salt releases the water in your veggies.

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

*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.