Got it all wrong…

We liked the scallop siew mai so much that I made up my mind to go back to the shop and buy some more and at the same time, I also wanted to buy the other two varieties to try – my missus said there were three altogether.

However, when I got there the other morning, there was only one pack of the scallop ones left so without a second thought, I grabbed it right away. Unfortunately, there were only two packs of one other variety…

…available. Initially, I did not think it looked very nice – in fact, I had no idea what it was and I could not make head or tail out of it but in the end, I went ahead and bought a pack. As they say, we wouldn’t know unless we try.

This was what it looked like inside, frozen…

I would not say it looked very alluring and after steaming, it…

…did not look much better.

It tasted all right, much nicer than what it looked like…

…but I must say that the scallop ones had an edge over these – those were much nicer. I peeled off the layers to have a closer look and I found that underneath the green siew mai skin was a bean curd sheet…

…and wrapped inside that was some meat or fish in a nice QQ fish ball kind of texture.

This was very early in the morning before the ladies got up and I did not know that I had got it all wrong until my girl woke up and came downstairs for breakfast. “That’s bread crumbs all over it,” she said. “You are supposed to fry it!!!” Oh dear!!! How was I to know? They did not say anything in that white label/sticker, no instructions whatsoever about how to prepare it.

Well, I still have 8 more pieces in the freezer so when the time comes, we can fry those to see if it is any better that way. There were 20 in a pack (RM20.00 each, a ringgit more than the scallop ones) but these were so big and I could not fit them all into my mini-steamer so I decided to save some for another day. That was why I had a few left.

Fingers crossed, they will be very much more to our liking when done the correct way.

SWEE HUNGΒ (2.316161, 111.840441) is located along Jalan Ruby, in the block of shops on the right – next to a hair salon at the extreme end.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

11 thoughts on “Got it all wrong…”

  1. πŸ˜‚πŸ˜‚.. Mong cha cha early in the morning. Can’t blame you as there is no instruction on how to prepare it and sometimes we take things for granted that they are like siew mai, go into the steamer and steam, that’s all. For the rest, hope to see the outcome when deep fried.

    Yes, not my fault as no instructions were given. Yet to fry the rest, hopefully, they are much nicer. Well, at least I managed to get hold of the last pack of the scallop ones to enjoy, no more stock.

    1. Oppss!!.. Duplicate comment. 😊😊😊

      No worries! The more the merrier! I’ll just delete one. LOL!!!

  2. The only hint (with benefit of hindsight) that it should be fried is the word “ranggup”. I think they should indicate if the product is to be steamed or fried. Less confusion hee..hee…

    They should!!! I could not make head or tail of the name and I had to peel the thing open before I saw the bean curd stick. All that time, I was wondering what bean curd they were talking about.

  3. Oh dear, I might make the same mistake if the word “ranggup” didn’t catch my attention. If I see the scallop product, I will want to buy a pack to try. I have yet to visit the frozen foodstuff shop.

    I was puzzled? What ranggup, nothing ranggup at all…what bean curd…no bean curd at all, not till I peeled the skin open!!! Shouldn’t be that difficult to tell people what to do before serving! Really pissed me off!

  4. Scallop rolls did not looked appealing but as long as it is tasty, look is not important.

    Read it again, my dear. These are the bean curd ones, they sure do not look alluring. Maybe they will look better deep fried.

  5. Ha ha.. never mind, steaming is healthier than frying.
    But you really want to fry these scallop dim sums, I recommend you to do high heat quick deep fry rather than swallow frying. This will make them crispier and less oily.

    Yes, I think Legoland is still open, but it’s too expensive some RM250 (if I remember well) for general entrance.
    Folks like you and me, would probably spend that money on something better.

    1. I would most certainly agree! With that much money, I’d better go and do something else.
      Thanks for the tip about frying those dim sums…and yes, same as Rose above, these that I steamed were not the scallop ones. Was it something that I wrote? The scallop ones look nicer and taste nicer too!!!

  6. How frustrating – it didn’t come with instructions – good guess, thos, as to what to do! πŸ™‚

    Exactly. And no ingredients listed – that is actually ILLEGAL! These people should be reported!

  7. Too bad they did not provide informative instructions on how to prepare them. πŸ˜€ At least…they were still edible.

    They were all right, probably nicer if fried.

  8. I guess that would make quite a difference!

    Not really. We deep-fried the leftovers and it was not great. Will not be buying these again…and just a few days ago, there was a newspaper report about a dim sum factory in Penang that was so dirty and they closed it down. Eyewwww!!!! I don’t know if it is any better in the other states.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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