So after two failed starts at our visit to the Sydney Food Markets, due to arriving when the queues were over an hour long ,we decided to be strategic and arrive on the Sunday at 4.oopm when the markets opened and it was a winner!! No waiting in lines, we could attack our ‘must go to’ stalls and get somewhere to perch and eat our goodies! For 2015 this is the biggest tip I can give you!!!!! We had our agenda set out and the longest queue of the event was Hoy Pinoy, you couldn’t miss this place as it was creating a hole in the ozone layer with all the smoke puthering from their coal fired BBQ’s and oh my word the pork and chicken skewers were out of this world, now I know why the lines for this stall have been the biggest all month! Here is a recipe for a banana ketchup glaze which is used on pork skewers.
IMPORTANT PLEASE NOTE THAT THIS RECIPE IS NOT THE RECIPE USED BY HOY PINOY IT IS ONE THAT I USE AT HOME. INGREDIENTS DIFFER FROM THE SAUCE HOY PINOY USE
2 tablespoon peanut or vegetable oil
1/2 cup finely chopped sweet onion (about 1 small onion)
2 teaspoons minced garlic (about 2 medium cloves)
1 tablespoon finely chopped seeded jalapeño from (about 1 small jalapeño)
2 teaspoons freshly grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
1 1/4 cups mashed ripe bananas (about 4 large bananas)
1/2 cup white vinegar
2 tablespoons honey
2 tablespoons rum
1 tablespoon tomato paste
1 tablespoon soy sauce
1/2 teaspoon salt, plus more to taste
Water, as needed
1 Heat oil in medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, jalapeno, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds.
2 Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes.
3 Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste. Transfer to an airtight container and store in refrigerator for up to two weeks.
Next,was our visit to WonderBao and OMG what can I say ! Steamed buns used like a burger bun stuffed with the Asian flavours, Pork, and Tofu were the stars of the show with lashing of sweet spicy salty zing
And by far our favourite, even though the the previous two are Melbourne based, I have to give it to Din Tai Fung of North Sydney, The Star (Pyrmont), World Square and Westfield Sydney. The dumplings are handmade on site and measure precisely six centimeters in diameter and weight between 20.8 and 21.2 grams, before being steamed for exactly three minutes and landing before your eyes. Load up on the tasty morsels, such as vegetable and shrimp, accompanied with cucumber salad, drunken chicken, and green bean with minced pork. The sauce on the wontons was completely out of this world! This is my first experience on the Noodle Markets and I am now hooked, just the atmosphere the smells and the fact everyone there was from every nationality, embracing Asian food was just an absolute joy!!!! Booking my flight to Melbourne NM’s as we speak !!!!!
Here is the closest I can get to Din Tai Fung’s secret sauce
125 grams of soy sauce
25 grams Chinese black vinegar
2 grams sesame oil
100 grams chili paste
75 grams sesame paste
2 grams of Schezuan peppercorn oil
Preparation Time: 5 minutes
1. Get a digital scale, place a small or medium size container (a bowl or jar) on top of the scale, reset the scale to 0.
2. Measure the following ingredients:
125 grams of soy sauce (Kikkoman Soy Sauce, 64-Ounce Bottle (Pack of 1))
25 grams of Chinese black vinegar(CHINKIANG VINEGAR 2x21OZ)
2 grams of pure sesame oil (Kadoya Sesame Oil, 11 oz)
100 grams chili paste (Lao Gan Ma Chili Crisp Sauce)
75 grams sesame paste (Wang Zhihe Pure Sesame Paste)
2 grams of Schezuan Peppercorn Oil (Spicy King Sichuan Peppercorn oil 5.07oz by D&J Asian Market )
3. Take the bowl or jar off the scale, use a spoon to mix all the ingredients evenly. Seal the container and place in fridge for longer storage.