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…
To make kompia, you will have to knead the dough…
…and cut it into long rolls…
…and then you cut those into little ball-like portions…
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…
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…
…and into the basket they will go…
…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!
...STILL CRAZY AFTER ALL THESE YEARS! 