Every little step…

I’m sure everybody knows by now what kompia is – the Sibu Foochow version of bagels…but for the uninitiated, it is actually unleavened bread baked in a traditional charcoal oven…

Making kompia 1

To make kompia, you will have to knead the dough…

Making kompia 2

…and cut it into long rolls…

Making kompia 3

…and then you cut those into little ball-like portions…

Making kompia 4

Next, flatten the balls into flat, round-shaped pieces, poke a hole in the middle and after that, spray all of them with water before generously scattering sesame seeds all over them. Stick them onto the side of the traditional charcoal oven like this…

Making kompia 5

You can see the red hot burning charcoal at the bottom of the oven. Wait for a few minutes while they bake in the heat.

Lastly, scrape them off the sides and bring them up…

Making kompia 6

…and into the basket they will go…

Making kompia 7

…though not for long. This is the one that I like best – they make them every day in their little shop facing the Rejang Park market. Selling at 4 for RM1.00, they will all be gone in a jiffy…hot from the oven! Yum! Yum!