This week I went to the Night Noodle Markets in Hyde Park, a Sydney Morning Herald Good Food month event taking place throughout October. As you can see, this is a popular event and it’s definitely a good idea to get in early if you want to avoid the long queues. Situated in the heart of Sydney’s CBD, it’s a great opportunity to catch up with friends after work but also well worth visiting even if you don’t work or study in the city. The market is a hub of activity and a foodie’s oasis. On the night we visited, it was a perfect Spring evening and a great opportunity to sit back and soak up the atmosphere and see the sun set over a busy city. Offering mostly modern asian street foods, there is plenty on offer to suit most tastes and the dishes are cheap enough to allow for sampling of various dishes. The best way to do the market is to get in early and with a group. This way you can find a table or a patch of grass (a picnic rug will come in handy), split up and meet back at your spot. I sampled two dishes from the Longrain stall, a chicken, turmeric, coconut + basil noodle bowl, and a hot + sour pork noodle bowl, both of which were delicious. My noodle market trip has inspired me to try making San Choy Bau, and I think this is definitely going to become a staple in my kitchen..it’s easy, healthy and most importantly, delicious! The best thing about it is you can use the basic recipe below and be creative with variations of your own. I bought some water chestnuts to put in mine but discovered that I don’t own a can opener so used mushrooms instead and was quite happy with the result. How I have managed to get away with not even realising I don’t own a can opener until now, beats me!
Pork San Choy Bau
350g minced pork
1 clove crushed garlic
2 tsp fresh grated ginger
1/2 long red chilli, fresh and finely chopped
1 tbsp sunflower oil
1 tbsp fish sauce
2 tbsp oyster sauce
1/4 cup spring onions, finely sliced
100g button mushrooms, finely chopped
1/4 cup fresh coriander, finely chopped
8-10 iceberg lettuce leaves, rinsed and patted dry
Sliced lemon pieces, to serve
Fry the garlic, chilli and ginger in the sunflower oil for 1-2 minutes. Add the pork mince and stir until cooked, then add in the mushrooms, spring onions and coriander. Stir for about 1-2 mins, then add in the fish sauce and oyster sauce and stir until heated through the mixture. Remove from the heat and rest for a minute or so, then scoop portions of the mixture into your lettuce cups, as shown above. Serve with fresh lemon slices and enjoy, no eating utensils required! Simply fold the lettuce leaves around the mixture and you have a delicious parcel of goodness ready to devour. It might help to keep a few lettuce leaves on hand so you can double wrap the parcels for extra strength and to keep the insides in.
*Serves 4 as an entree, 2 as a main