Team Chef Mei!

April Trew (far left), Debbie Belles, myself, Nick and Steve

The calm after the storm. It has been a long week planning and preparing for Fayetteville’s First Taste of Fayetteville held at Holiday Inn Bordeaux. The event, first of its kind, was a HUGE success. The organizer, Cumulus Broadcasting Group, was expecting a turn out of about 300-500 people, and we were told to prepare food for that amount of people. Little did we know that the event attracted close to 1000 people on its first year! Needless to say I ran out of food 2 1/2 hours into the event and I think that was my downfall (explain later).

I was informed about the event by my gal pal Pat Talkington of Cumulus Broadcasting in early January. She was instrumental in getting me to participate. However like every first time event, there were a few hiccups along the way that was quite discouraging initially. I brought up the issues to Pat (literally giving the poor woman an earful), and Pat being a professional and great marketer that she is, solved and made the event worked. Kudos goes to Pat. One of the main attraction of the event for the vendors was the prize of $6000 media package with Cumulus Broadcasting, bragging rights, and a trophy. I did not pay much attention to the prize at first as I was more focus on what food to prepare and how best to put the name of my company out to the public.

 April’s work of art–turning everyday fruits and vegetables into a picture canvas.

After much contemplation, I decided to serve Jamaican Jerk Slider Burgers with Citrus Slaw, Polynesian Chicken Salad in Lettuce Cups and my famous Shiu Mai (shrimp and pork dumplings). I truly wanted to make an impression at the event by also making my table presentation stand out. For that I enlisted the help of another gal pal April Trew who was ever so willing to help me with her great insight and talent. April used to design table top for events, and I knew she would be the perfect person for the job. April’s table top presentation managed to reflect what my business is all about–fresh, vibrant, and inspirational.

At least 22 vendors participated from all over Fayetteville, with a mixture of local and chained restaurants. My food and table presentation got great reviews and I felt I succeeded in doing what I initially set out to do–get publicity for my business. However I only placed 4th in the event. As mentioned earlier, Cumulus anticipated around 300 to 500 people. The event surpassed the amount expected. Cumulus had put out a massive media blitz on all their radio stations for the past week regarding the event and the public came–in throngs. The event started at 11 a.m. with a steady crowd and just kept escalating. By 12 p.m. my crew and I worked in frenzied speed trying to keep up with the crowd demand. My dishes were a hit along with the table display. My food was fast disappearing and I was getting very nervous about not having enough. By 1:30 p.m. I was out of sliders and had only quarter amount of chicken salad and 1/3 third of dumplings left which were steamed on site. We had to stretch whatever we had left by offering only one item at a time. I ran out of everything a little after 2 p.m. but the crowd kept coming! There was another hour before the event ended. As I had no more food left, I lost out on votes for the last hour,hence not being able to place in the top three. Later as I surveyed the scene, I noticed a couple of other vendors had also ran out of food and drinks. I did not feel too bad after that. However majority of the vendors had an advantage over me as they could go back and prepare more food to replenish their empty dishes; whereas I could not do so as I do not own a restaurant nor do I have the manpower to do so.

Making an event, such as this, a success takes time and effort. I know I could not have done it without the help of my wonderful crew of friends and family. Debbie Belles aka Sabihah of Shadows of Fire, an entrepreneur herself stepped up and worked her butt off to help me along with April, my son Nick, and hubby Steve. I cannot thank them enough for making the day a success. I may not have won the top spot; however, I felt we were a winning team putting out awesome dishes to create a buzz for my company.

This year Chinese all over the world will be celebrating Chinese New Year or Spring Festival on February 14th, which coincides with Valentine’s Day. This year’s New Year will mark the year of the Tiger. As per prediction via Chinese Astrology, it will be the year of the Metal Tiger, a tumultuous year to say the least. To find out more regarding the year of the Tiger and which Chinese Animal zodiac you belong to, go to:  www.chinesefortunecalendar.com/2010/2010Zodiac.htm.

As tomorrow is the eve of New Year, majority of Chinese people will have a reunion dinner with their families. I remember growing up in Malaysia and how important this dinner was. My mother would have started preparation for this special dinner several days in advance. Before then, the house had to be cleaned from top to bottom. Spring cleaning symbolizes sweeping out the old to usher in the new. Cleaning is not allowed on the first day of New Year as Chinese believe the act of sweeping will sweep out any good luck and fortune.

There is symbolism in everything performed. This include the the type of food we eat throughout the 15 days of New Year. To learn more regarding food symbolism, go to: http://www.chiff.com/a/chinese-new-year-foods.htm. It is believed that the dishes we eat during New Year will bring us good fortune, luck, health, and longevity. My family is just as superstitious when it comes to eating symbolic food during the New Year. It is common for my mother to prepare shrimp as the word shrimp (Ha) in Cantonese sound like laughter; thereby, eating shrimp will bring laughter to the household. The word fish (yu) in Chinese sounds like rich or abundance. Eating fish will bring you abundance of wealth. Fish and fowl are always cooked and presented whole, head to toe.  It is considered bad luck to cut the food up as this will mean your luck and good fortune will be short lived. Same applies to noodles, which are served in long strands, never to be cut, to symbolize longevity. Common familiar dishes such as steamed fish, stir-fried shrimp, white-cooked chicken, eight precious vegetable platter and many other delicious and savory dishes are prepared on the Eve. I usually eat until I can’t breath! On the first day of New Year, my grandmother usually serves a vegetarian meal to purify our bodies from the previous day of gluttony.

My fondest memory of the New Year is visiting friends and family. During these visits, we bring gifts to our host/hostess. The gifts again are symbolitic. Tangerine is a common gift exchange between guest and host. The word tangerine  (kum) in Chinese sounds like gold in Cantonese. Therefore we bear gifts of good fortune and prosperity to your host/hostess. Red symbolizes good luck; hence, red letter writings and decorations will be adorn throughout the house to bring luck. Little red packets (hoong pau) of money are given to children to bring them luck. Wearing red is also very common. Avoid wearing white or black as these colors symbolizes death and Chinese people are very superstitious when it comes to symbolism.

Most Chinese will visit their favorite Chinese astrologist to get predictions of their life for the upcoming year. Many will make physical or objective adjustments to rid their home or lives of bad luck as per their astrologist. If you are interested in feng shui for the upcoming Tiger year, check this website. It may be a little in depth as they do refer to latitutes and longitudes, but the basic rule is understandable: http://starproperty.my/PropertyScene/TheStarOnlineHighlightBox/2295/0/0. Want to predict what this year holds financially? ttp://blogs.wsj.com/chinarealtime/2010/02/12/feng-shui-investing-tips-for-year-of-the-tiger/

I may not be able to celebrate the New Year like I did back in Malaysia; however, I try to recreate some of the dishes that my mother used to prepare with very fond memories of New Year’s past.  The 15 days of New Year represent a very happy time in my life as my entire family, on both my Mom’s and Dad’s side, tend to usher the New Year with gusto. The family gatherings are very boisterous, noisy, and full of laughter while catching up with one another. Each day brings a new celebration, according to the Chinese customs, with lots of food.

These are a couple of dishes that I still do prepare during the New Year.

Stir-fried Spicy-sweet Shrimp with Preserved Black Beans (Har Loke)

 One pound large shrimp (preferably with head and shells on), washed and trimmed

2 cloves garlic, minced

1 1/2 teaspoon grated gingerroot

4 teaspoon Chinese rice wine

1 teaspoon fermented black beans, rinsed and lightly mashed

6 tablespoon Ketchup

4 teaspoon Oyster sauce

2 tablespoon sugar

salt and pepper to taste

1 tablespoon Worchestershire sauce

2 green onion, halved, julienne lengthwise

1 teaspoon gingerroot, julienne

Method

Combine the shirmp, garlic, ginger, and wine and let mainate for 20 mins. Mix mashed fermented black beans with ketchup, oyster sauce, sugar and salt.

Heat wok over high heat. Add oil and stir-fry shrimp when wok starts to smoke. Continue to cook until shrimp turns pink. Add grated ginger and bean mixture to shrimp. Stir to combine and coat shrimp.  Add green onions and stir. Serve immediately.

Serves 4

Longevity and Prosperity Noodles

1/2 pound wantan noodles or lo mein noodles, deep fried in hot oil

2 cups rotisserie chicken, lightly shredded

3 dried shitake mushrooms, soaked and cut into thin slices, strain and reserved soaking liquid

1 cup napa cabbage, cut into 1-inch slices

1/2 cup squid, sliced

1/2 pound shrimp, shelled, deveined

1 large carrot, sliced on the bias and blanched

Seasoning

2 tablespoon oyster sauce

1 tablespoon light soy sauce (not low sodium)

1 tablespoon sugar

1/4 teaspoon ground black pepper

1 teaspoon sesame oil
 

Ginger Wine 

1 tablespoon ginger juice

1 tablespoon Chinese rice wine or dry Sherry

1/2 cup reserved mushroom liquid

1/2 cup chicken broth

1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoon water

1 green onion, thinly sliced

1 red chili pepper, sliced (opt)

Method
Put deep-fried noodles on a serving plate. Heat 2 tablespoon oil in a wok; add in ginger wine to fry with mushrooms, shrimp, squid and cabbage. Add in seasoning and stock. Bring to a boil. Add a little more oil to glaze. Mix in thickening and add carrots. Pour sauce over noodles and add the roast chicken meat. Serve garnished with sliced green onions and chilli strips.