Bankstown Bazaar - Sydney

The hype about Bankstown has been exotic, with a market atmosphere and a possible mystery.  At the grassroots, these are ordinary battlers and some resourceful business people who make a living based on turnover, logistics and crowds.  Maybe not unlike from where they and their families came from. Perhaps not different from financial traders, who move their wares and transactions by bytes and bytes, instead of having to heave them physically - but all have to constantly watch the flow, trends and movements.

A stroll through the markets at Chapel Street can open our eyes and minds to the culinary delights on offer in this bustling suburb.  This time around, I shall focus on the small things that can bring a smile to our face or a sensational feel to our palate.  I begin with the most plain and freshly produced snack - the prawn and veg roll or the goi cuon (image above), tightly wrapped, not deeply fried but eaten as a rather healthy bite. Shredded carrots, basil leaves and lettuce provide the crunchiness. Vermicelli thins fill up the rice paper wrap.  Coriander and mint offer their aromatic advantage.  Trimmed bean sprouts and roasted peanut pieces are optional.  Chili-based and peanut dipping sauces are a must.

I am told that the pomelo, which is the largest citrus fruit, can also be found in Israel, Australia and California, despite its usual associations with South-east Asia and southern Asia.  It has a unique and attractive coral-pink flesh once you pull away its outer green and protective layer.  The pomelo goes well with salads, chicken and lime dishes.  It is grown ideally in tropical climes and is compared most times with the grapefruit, although I prefer the pomelo for its better taste.  The fruit can become yellow as it ripens (picture above).  In the Malaysian peninsular, the fruit is linked with the town of Tambun and fondly used by the Chinese population there for the Mooncake Festival.

Both savoury and sweet at the same time, the "sweetheart" or "wife cake" (photo above) is a staple of many Asian-run bakeries all around the world.  It is Cantonese in origin.  The sweetness comes from the inclusion of candy mashed winter melon, mixed with glutinous rice powder and white sesame seeds. The savoury comes from pork lard shortening,  almond paste and five spice powder.  In contrast, there is also a "husband cake" which primarily utilises mashed star anise as filling.

You can also find a preponderance of steamed rice flour cakes in Bankstown. The versions I found here are the Banh Bo, chewy bites that surprisingly were not overly sweet.

 

I was not too impressed with the layered jelly bites shown above - the coconut was mild but the jelly was under whelming.  I preferred the ingredients below, gathered to help make a salad with smoked salmon - these include the flesh of the pomelo, cuts of Italian tomatoes and bean sprouts.

To wind up the walk about in Bankstown, I love getting some chicken flavoured biscuits (below) that has a peppery and sesame seed tinge about them. Known to the Cantonese community as kai chai paeng, there are hard and soft versions. Do note that there is no chicken ingredient in these biscuits.

They can be addictive. Enough said!