People often ask me, “what’s your favourite cuisine” and I always respond “to cook, or to eat?”  When I went to Red River College I was trained in classic dishes, mostly French, some Italian and British, with a bit of German, as all my instructors were German. We never expanded into Asian food. It was the 80s and it just wasn’t part of the curriculum or culture. So I’m most comfortable cooking the food I was trained in, especially French food. But when I think about the food I love to eat, then my mind leaves Europe behind and heads strait to Asia.

Growing up, our family ate a lot Canadian Chinese food.  Sweet and sour shrimp, honey garlic chicken balls, fried rice and egg rolls. In fairness that was all that was available on the restaurant scene in my city at the time. But years on, as more restaurants opened, we began to expand our dining repertoire. My sisters and I enjoyed taking our Mom out to try new foods.

We all discovered a love for Vietnamese, Thai and dim sum. When we first took Mom to a sushi restaurant, thinking it was the first time she would have ever tried it, as sushi restaurants were new to our city at the time, I asked her what she thought of it. She responded “it was good, but not as good as what they used to serve Dad and me at the Japanese Consulate.” I had no idea that because my father had done some work for the Canadian government working in Japan, he was invited to a few receptions at the consulate located in Winnipeg.

During my career I was fortunate to work with people who introduced me to excellent Asian restaurants, tucked away in Chinatown and the core area. Double Greeting Noodle House, and the New Hong Kong Snack House became my go to lunch spots in the 90s and 2000s.

While working at CancerCare Manitoba I met my friend Liz who knew all the best restaurants and introduced me to a ton more. This weekend Liz and I tried a new restaurant just blocks away from my home, Hello Asian Fusion. Owned by three fellows from Hong Kong so I had high expectations. Liz had their Helloman seafood noodle soup and I had the wonton soup, but added beef satay.  We were not disappointed.

Beef Satay Noodle Soup

Ingredients:

2 litres chicken broth
1 ¼ cup Hoisin sauce
½ cup Korean Barbeque Sauce
¼ cup Satay Peanut Sauce
1 teaspoon tomato paste
2 teaspoon chili oil
Sriracha hot chili sauce (optional)
2 pounds thinly sliced beef tenderloin

16 oz package rice stick noodles

Toppings: Use as few or as many as you wish

Bean sprouts

Shredded carrot

Finely diced peppers
Chopped green onions
Chopped peanuts

Fresh cilantro

Directions:
I slice the beef when it is partially frozen to ensure I get nice thin pieces. In a large soup pot add chicken broth, Hoisin sauce, Korean BBQ sauce, Satay sauce, tomato paste, peanuts, chili oil, hot sauce and beef. Cook until the beef is no longer pink and the soup is nice and hot.

Bring a large pot of water to a boil. Turn off element and add rice noodles. Stir and cover with lid.  Stir a few more times returning the lid each time.  Noodles should be done 6-8 minutes or until tender but slightly firm and chewy.

To serve: In a large soup bowl place desired amount of noodles. Add soup. Eat as is or top with your choice of bean sprouts, shredded carrot, finely diced peppers, chopped green onions, chopped peanuts, fresh cilantro.

Kath’s quote: “I just love Chinese food. My favourite dish is number 27.” ~ Clement Attlee

Love never fails.

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