During Asian and South Asian Heritage Month, we are sharing the stories of Asian leaders in our community, team members, and Asian and South Asian-led organizations that we at The Mississauga Food Bank are proud to work with.
Meet Daisy Yiu, Marketing & Communications Manager at The Mississauga Food Bank! (She also steps in to bring our beloved mascot, Donny, to life when needed.)
“To our supporters – thank you. Your donations of funds help us purchase culturally appropriate foods that our food bank clients need. We wouldn’t be able to do this work without you, and I hope that you know every dollar you donate is making a difference in the lives of your neighbours. Thank you for showing that we are a community that cares for each other and for continuing to support us as the urgent need grows.”
Daisy believes that for organizations like food banks, food pantries, and other emergency food programs, it’s important to be able to provide not only healthy food but culturally appropriate food too.
“Mississauga is such a diverse city with folks who come from all corners of the globe. When folks turn to The Mississauga Food Bank and our network of 50+ agencies, they are already in a vulnerable state. What a difference it can make if we’re not only providing them healthy and nutritious food, but food that they’re familiar with, reflects their culture or reminds them of home. It makes a hard time just a bit easier, and it’s another way that we can treat our clients with dignity and respect. Our food bank clients are as diverse as the city we live in, and I’m proud that we treat these folks as individuals with unique dietary needs versus a homogenous group.”
In honour of Asian and South Asian Heritage Month, Daisy is sharing a recipe for Hong Kong style macaroni soup. It’s a dish that’s found predominantly in Hong Kong cafes aka “cha chaan tengs” and is typically served as a breakfast meal.
“Whenever I make or have this dish, I think fondly of weekends with my family when I was growing up. This was a meal that my Mom would make on those weekends when we hadn’t gone grocery shopping yet, and we were relying on whatever was left in the fridge and pantry. But I never viewed it as a leftover meal – it was (and still is) one of my favourites. I remember how my Mom, Grandma, older sister and I would gather around the dining table to these steaming bowls of macaroni with assorted canned or frozen vegetables and whatever protein we had available (ham, luncheon meat, beef balls/fish balls etc.). Something that was quintessential ‘Hong Kong’ that we could enjoy together while living in Canada. I think that’s why this recipe holds such significance for me. It’s a connection to my roots – my family and my homeland of Hong Kong.”
Daisy, thank you for everything you do and for taking the time to share with us!
Macaroni Soup Recipe
- Frozen, canned or fresh vegetables
- Ham or any protein of your choice
- 1 egg
- Bouillon cube or seasoning of your choice
- Start by cooking your macaroni as detailed on the package.
- While the macaroni is cooking, heat a non-stick pan over medium heat and fry up your egg and ham.
- Once the macaroni is cooked al dente, add in a bouillon cube and stir until dissolved.
- Add your vegetables to the pot with the macaroni.
- Transfer your macaroni, vegetables and soup to a bowl.
- Top with your sunny side-up egg and ham.
Bon appétit! (Or “sik fan lah!” in Cantonese.)