Dim Sims

[stui magpie]

Melbourne's culinary gift to Australia. Gotta love a bite size bit of Cat and Cabbage.

Lashed out tonight, had a Steak Sanga with the lot and some fried Dim Sims. No sauce just salt.

I understand anecdotally that you can't get Dim Sims in Sydney. That may explain something about them, poor souls.

How do you do them. Fried or steamed? I don't recognise BBQ'd as a legitimate cooking method.

What is your preference, standard Marathon Dimmies or the Sth Melbourne Market variant?

Soy Sauce, BBQ sauce, just salt or something else?

How do you Dim Sim?

[What'sinaname]

Fried with nothing other than salt / chicken salt - whatever the rest of the Fish and Greasies are sprinkled with. No soy sauce. I would only contemplate soy for steamed cat tails only to hide the awful slimy texture.

A dimmie cooked at home isn't the same. You need that "used" oil that you can only get from the trough at the Fish and Chip shop.

Typically the marathon but occasionally the massive lump of cat.

[ronrat]

Steamed with c\hilli sauce. Aussie bar here used to import them from Melbourne but sadly his bar and guesthouse has closed and probably for good.

The bus to Mums place from Brisbane airport stops for a toilet break/ snack break etc about 3 hours North at a cafe with a sports club behind it. I normally grab a 3 fried and 3 steamed and dash into the sports club for a cold VB schooner. Trouble is it has probably closed because of Covid or been sold to Indians or Chinese who have NFI about the significance of these.

[Woods Of Ypres]

deep fried from the fish & chip shop is my preference. with a bit of salt and soy.

steamed is OK, but I get cats-in-condoms vibes.

[KenH]

I have never had one, no desire to start now!

[Pies4shaw]

I eat them in 5s - always steamed and covered with spoonfuls of sambal oelek (effectively chopped chilli and salt), light soy and kecap manis (sweet soy sauce). I also usually have a fried "spring roll" (never a Chiko roll - those things should be illegal), two pieces of flake and a serve of chips -all covered with the same condiments, save for the chips - I cover them (in addition) with chicken salt.

#alwayseathealthy.

[roar]

Steamed or Fried, Marathon or South Melbourne Market, I love them all and always with soy sauce.

[think positive]

occasionally a cremated fish and chip shop one, at netball they had the steamed ones and their soy was nice, but really for me its south Melbourne market variety or go home! i have found them on occasion in supermarkets and steam them myself, just as good. naked or a little sweet chilli sauce! they dont need salt!

[David]

That's a no thanks from me! Tried them a few times, always regretted it immediately.

[Pies4shaw]

A couple more heaped spoonfuls of chilli, straight from the jar, will do the track, David.

[stui magpie]

Or slice em open length wise and top with pickled jalapenos.

[Pies4shaw]

The vinegar is so wrong, Stui.

[eddiesmith]

Yeah can't stand them

[Pies4shaw]

^ Right there, in a microcosm, is what's wrong with the World.

[stui magpie]

I also usually have a fried "spring roll" (never a Chiko roll - those things should be illegal),

#alwayseathealthy.

I almost missed that. You can't diss the Chiko Roll, the ads alone were legendary. A cousin of mine had their first job soldering the crusts onto Chiko rolls. Go the Chiko every day over the Spring roll.