In a Festival first for 11 scrumptious nights of OzAsia Festival, Adelaide’s Riverbank Precinct will be transformed into an Asian hawker-style market.
Complete with food stalls with offerings such as dumplings, dosa, pad Thai, gyoza, themed bars, lanterns and nightly entertainment to delight market-goers, the Adelaide Night Noodle Markets is brought to you by Good Food Month, in association with Adelaide Festival Centre’s OzAsia Festival, and is the landmark event for audiences to experience Asian cuisine like no other.
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Unlike the Krusty Krab's secret formula, these four market stall holders have been generous enough to exclusively release their secret recipes to scenestr so those who can't make the event can try their darnedest to whip up these treats:
Pork ramen tacos with sriracha mayo slow
Everybody Loves Ramen is all about Japanese fusion cuisine that is easily accessible to everybody. The store will be popping up at the Adelaide Night Noodle Market as well as in Sydney, Melbourne Night Noodle Markets and various other events across Australia. The menu is inspired by memorable Japanese flavours and dishes such as chashu pork belly, tonkatsu and miso put together in non-traditional ways. Ramen burgers, ramen tacos and ramen fried chicken are just a few of the dishes on offer.Ingredients:
For the pork:
500g pork belly (skin off)
1/4 cup soy sauce
2 tbsp mirin
2 tbsp sesame oil
1 tsp crushed garlic
1 tsp ginger powder
1 tsp dried chili
1 tsp black pepper
For the taco shell:
4 packs instant ramen
4 ramekins or cookie cutters or flat-bottom bowls
6 tbs cold water
1/4 cup cornstarch
2 tbsp vegetable oil
For the sriracha and mayo slaw:
1/4 head shredded white cabbage
1/4 head shredded red cabbage
1 shredded carrot
1/2 cup whole egg mayo
2 tbs sriracha sauce
Special equipment:
Taco clamp
Directions:
1. In a medium pot, boil salted water. Add ramen noodles and cook until the noodles are al dente (do not break the noodles apart), about two minutes.
2. Gently drain, keeping the ramen bricks intact. Place each brick into its own ramekin by pushing in the corners and pulling out the straight edges slightly.
3. Whisk water, oil, cornstarch together in a small bowl. Drizzle two tablespoons evenly over each ramen disk. Cover the noodles with plastic wrap and place something heavy on top to weigh them down. Refrigerate for 5-10 minutes.
4. In a bowl, mix soy sauce, mirin, sesame oil, crushed garlic, dried chili, black pepper and ginger powder.
5. Put the pork belly in a baking tray and pour the mixed sauce on it. Bake the pork for 40 minutes at 160-180°C.
6. Heat up the oil in a wok or a sauce pan for deep frying.
7. Remove a ramen disk from the ramekin and place it in the taco clamp. Fry it in the oil until golden brown. Remove taco from clamp and cool it on a wire rack while you make the others.
8. When the pork is baked. Remove from the oven and slice/ dice.
9. Fill each taco shell with slice/ dice pork belly, sriracha mayo slaw and coriander.
Atchara (green papaya pickle)
Hoy Pinoy is on a mission to bring Filipino food/charcoal BBQ to the front of the Australian pallet. Working from their home turf in Melbourne at the Queen Victoria Markets, Hoy Pinoy has also done the rounds in Melbourne, Sydney, Brisbane, Canberra, Perth and now Adelaide with the Night Noodle markets. The stall’s most sought menu items are: Inihaw na Baboy (pork belly skewers in banana ketchup glaze), Inihaw na manok (chicken skewers in tradional glaze) and Lechon (whole pig over live charcoal).Ingredients:
Pickling liquid:
500ml vinegar
200g sugar
1 bay leaf
5 pepper corns
10g ginger sliced
10g garlic sliced
400g green papaya peeled and shredded
1 carrot peeled & cut julienne
1/2 a red capsicum & cut julienne
2 tbsp of salt
Directions:
1. Bring all picking liquid ingredients to the boil in a pot, then set aside to cool.
2. Mix salt through shredded papaya, cover and set aside for six hours.
3. Place papaya in a colander and rinse under cold water for 3-4 minutes.
4. Squeeze out all liquid.
5. Mix together papaya, carrot, red capsicum, bay leaf, pepper corns, garlic & ginger.
6. Place into a clean, dry one litre jar and pour over cool pickling liquid & cover.
7. Allow to sit for 24 hours before use. Use as a condiment with BBQ & seafood dishes.
Black Bean Vegan Gyoza
Zagyoza’s chef, Yachiyo san has taken original recipes from her childhood in the South of Japan and introduced an international palate to the versions offered at the permanent Brisbane West End restaurant and pop-up Zagyoza stalls around Australia. The team at Zagyoza serves up a wide range of 17 inspired fillings, including an assortment of vegan and vegetarian options.Ingredients:
1 can of black beans
1 onion finely chopped
1 garlic clove finely chopped
1 piece of ginger finely chopped
Directions:
1. Soak the black beans overnight then steam until soft.
2. Prepare black bean sauce by combining all sauce ingredients together in food processor.
3. Heat up pan and pour in the sesame oil.
4. Add the garlic, ginger and onions and sauté until the onions are lightly golden and transparent, stirring from time to time.
5. Add the black beans into the pan and stir through onions.
6. Add combined sauce into the pan and cook for a further 10-20 minutes.
7. Rest the mixture until completely cool.
8. Fold into the dumplings.
Lemongrass Lamb Roll
Tammy’s Meat Rolls restaurant is open six days a week on 254 Hindley Street Adelaide near Uni SA west campus. They specialise in Vietnamese grilled meat rolls, pho and other Vietnamese treats. Tammy’s delicious recipes are also sold via Tammy’s food trucks which pop up at the best events and festivals around the state.Ingredients:
1 kg boneless leg lamb or lamb loin fillet thinly sliced
2 stalks of lemongrass finely chopped
1 tbsp minced garlic
1 tbsp oyster sauce
1 tbsp sugar
1/2 tbsp honey
1 1/2 tbsp light soy sauce
1 tsp salt
1 tsp black pepper
1 tbsp Chinese shao hsing cooking rice wine
Directions:
1. Mix all the ingredients together.
2. Put the meat into the ingredients mix and let sit for 1 hour, or put in the fridge overnight.
3. Grill the lamb to your liking.
4. Serve on a Vietnamese bread roll or baguette roll with pickle carrots, pickle daikon, onion, cucumber, coriander.
5. Add sauce: light soy sauce, mayonnaise and optional fresh chilli.
The Adelaide Night Noodle Markets will take place along Adelaide's Riverbank precinct, 24 September - 4 October.
