The other day, I was given these homemade steamed paos (buns)…
They were so very generous with the filling and as far as the filling went, it was absolutely delicious – the best I had ever eaten. Unfortunately, the skin was not really as soft and fluffy as I would have liked it.
A few days later, while I was in the vicinity of Rejang Park, I passed by one of the shops – the one in the corner where they fry and sell tee-piang (a Foochow delicacy) in the morning and they close pretty early as everything gets sold out very fast…and I noticed that they had some steamed paos for sale so I bought some to try.
The skin was nicer – not bad at all…
…while the filling, though not tasty as the homemade ones that I had and of course, there was much less inside, it was quite good and I love paos that have egg in them…
Well, I guess one can’t expect much for RM1.60 each. My favourite is still the ones here but I have not gone to buy for a while now. It was RM2.70 each the last time I bought some – I wonder if they have increased the price since. Sigh!!!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
wonder why they never make a pau with eggs only in it… yummeh…
Ask your missus to make lah… She so clever, can make everything. Hehehehehe!!!!
I also had that kind (just put eggs) of suggestion to my wife before.
No meat, where got taste leh?
I think a pau with eggs (lots of eggs) and just a bit of pork would be awesome too!
Must tell the pao makers – they keep reducing the egg…and also the meat, I guess. 😦
oh i can see that the pau from the look that it wasn’t fluffy but the filling must be really good 🙂
The first one? None like it anywhere outside – too bad the skin wasn’t great. But actually, that’s the type of pao skin that is typical of paos here – different from the cotton-like dim sum ones. I grew up eating this type of skin…and my daughter actually prefers this.
Sigh!!! Doesn’t like how they increased the price too!!! =[
The sign of the times. But it’s all right – like all expensive things, just don’t eat too often. The more people are willing to pay for it, the higher the prices will go. It’s simple Economics and besides, the cheaper ones aren’t too bad either.
That’s why those food that I like to eat always not that expensive!!! All cheap and simple food!!! =]
Yes, spend wisely. As the English proverb says, a fool and his money are soon parted.
yay, i agree! for me, pork paus are not complete without a nice slice of hard-boiled egg in them. this was one of my favorite weekend breakfast snacks when i was in school. hmmm, i think they cost just over RM1 per piece then 😀
Yup…but the ta-pao (big pao) was more than a ringgit – RM1.50 in KL back in 1986, dunno now. Was insulted by a taxi driver there – we were caught in a jam and he took out his ta pao to eat – he did ask to be excused (and it was around dinner time then) but he added, “Lau pan….these ta paos are very nice but you are so fat, you cannot eat!!!” Tsk! Tsk! Adding insult to injury. 😀
Depending on where you buy it from, it ranges from RM4.50 to RM6.00. =(
So expensive? Oh my! I can have two plates of kampua noodles here and still have change leftover.
Oh good lord! Paus are my weaknesses and I crave them every single day. If only I could have paus whenever and wherever I wanted 🙂
Gosh! They’re my breakfast or tea time favourites but I would not want to have them every day.
the ones with an egg inside…”tai pow’? love that one too.
Both with egg inside. Wish they had put half…not a quarter or an eight though – I love the egg too!!!
I like those eggs in the pao. Nice werd.
Looks like everybody loves it! I love eggs…in any form. LOL!!! 😀
Me also loves egg, wkakakaka….
We’re one of a kind.
I have char siew pao from Orchid Pao for breakfast this morning. It cost RM1.20 only. There is no egg but they are quite generous with the fillings. I like the skin, so soft and fluffy. Yum!!1…Yum!!!..
I loved Orchid. Sold in Sibu long ago, no more. Last time I had some years ago in Sri Aman, maybe not fresh…not nice at all…and that was the last time.
Adoi! You two uncles really can have funny thoughts most of the time. I couldn’t help laughing when reading this.
Funny kah?
I love pao too. I don’t think I can make a good pao at the moment. I rather spend money to buy pao. Over here, pao is famous and nice in Port Weld (Kuala Sepatang).
Oh? Never heard of those. Sure would love to try…
Good things doesn’t come cheap. 😉
I guess so… 😦
I love paus that have egg too 🙂 It is nice to have pau for lunch as it is filling and convenient.
Lunch? Paos are breakfast or teatime favourites for me.
Homemade pao? Yumz!
Yum…yum indeed!!!
I love paus but lately I have been wondering what meat goes inside.
Yes, I’ve heard people talking about those individuals buying the “unwanted” meat, all the parts nobodu wants, to make dumplings – siew mai, paos…and so on. I guess one can tell by the look of the meat…and the taste and the smell too perhaps. Homemade ones should be fine.
I like Ayam Kulat filling… I always saw that Chinese paus are more softer than Malay made. I would love to make my own paus, do you have recipes? Perhaps another entry special request for me? hehe…
now, that makes me crave! it’s been ages since the last time i ate such
food.
We call that siopao
Yeah, you have those there. Not so much into these things, are you?
This morning I was given some nice dimsum from the Cat Family! Yummy too!!!
I got some from them too. Very nice! Looks like we’re at the same place but we can’t geat to meet, each busy with one’s own things.
Tua pao. That was what I had thought it looked like. Only tua paos have eggs inside, right?
Personally, it’s the filling that matters. Whether the skin is delicious or not, as long as it’s palatable, I’m perfectly fine with it.
No, not really. In Sibu, even the small ones have egg…but the filling is getting less and the egg getting smaller. 😦
Not really a fun of pao..the ones sold over here seems to be getting smaller and with less filling. And the big paos are expensive. Might as well have a bowl of noodles for the price. 😦
True, true…but I don’t mind having them once in a while for a change.
*fan* not fun.
Yup, gotcha!
What goes into the filling? Minced pork?
Yup. That’s why they say some use the not so nice, very fat pork and what not just to make more profit.
I love pau with egg too. I like chai pau which is hard to find nowadays. Since coming to Oz, I have even learned to make pau!
Necessity is the mother of invention…and everything else, it seems. I have a few relatives abroad too – can make Foochow red wine, noodles, everything.