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!

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Author: suituapui

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

40 thoughts on “Every little step…”

  1. it used to cost 10sen a piece when i was little…
    nom3, best eaten hot

    Definitely. And when you buy some piping hot and you get into the car, ummmmmm….the fragrance will definitely make you reach into the bag for a piece to eat while driving. Can’t wait anymore… LOL!!! ๐Ÿ˜€

    1. wei…Cleff bodek mode again ah? No la…makan with Kopi O panas is tasty enough. No need to put so many things

      True. Simple is best…but some people may want more…

  2. yum yum scrumptious. I call them mini sesame seed bagels, except better because they’re baked in a charcoal oven. Thanks for the pics Arthur, you deserve a medal for these efforts!

    LOL!!! My niece in Penang (the one who just got married) wanted kompia…and since I was waiting for them to make, I decided to take some photos – hence, some a bit blurry as I was doing it very quickly in trying to be discreet about it.

    1. I know these people can be touchy about being filmed. But now see what you’ve done, they’re famous! But I actually like the new kompia stall in the alleyway between Market Road and Channel Road better. In fact, recommended by Ah Hua. This new guy just moved from Miri and his kompian is more crusty, almost like the guy on Old Street years ago. (the one who you said if you threw his kompian against the wall, it’ll break the concrete). I’ll get you some when I come back.

      Ah! That one! Someone was telling me about it that day. I’ve never tried his before but reliable sources say he’s using an electric oven these days… Can deduct a few points already. ๐Ÿ˜ฆ

      1. Hard to believe he’s using an electric oven. I think the person is probably mistaking him for Seng Kee. Seng Kee used to be the best in town but now I wouldn’t even touch their electrically baked kompians. Not worth the calories, as one famous blogger would say.

        Not sure, just that it’s in some lane like what you described. You can confirm it when you’re here…

  3. Arthur….Wild Boar and myself thank you for the Sarawak Laksa paste . I will cook it as soon as I gather info on how to make this for it is slightly different from our laksa. Thanks for your kind thought. bringing it with you all the way from Sibu. LOL! since I can’t go over there yet at least can savor this laksa out of the packet. Have tasted it once when my boss went to Sarawak and brought back for the office. The female cooked it in the office and it was yummy so going to ask them how to do it besides the instruction from the packet. I wanted make something for you all but Claire’s luggage was full so I had to abandon the idea . Come to Ipoh la the next time you are over here in Penang. I am sure Mandy doesn’t mind bringing you over to Ipoh. Look forward to meet up with you in Ipoh ๐Ÿ™‚

    And once again, thanks for the gift ๐Ÿ™‚

    Regards,
    Elin

    Most welcome, good things must share with those who will appreciate it. Yes, Claire told us – and as they always say, it’s the thought that counts. If it is of any help, you may want to look at this post:
    https://suituapui.wordpress.com/2011/01/09/do-it-on-my-own/
    Hope it will turn out great! Bon appetit! Come over to Sibu soonest… Would love to have you and Wild Boat and your piggies here, and Claire and her children too, of course.

  4. Wonder how this kompia taste like.. *hint* but surely wont be able to eat it fresh over here… no fillings inside? sweet? ok, have to go Sibu one day!!! Serious!

    YOU HAVE TO…and I am serious too!!! You people don’t know what you’re missing, so sombong, all don’t want to come. Quick! Quick! Check the dates and book the tickets – VERY cheap, if book way ahead…. I brought some to KL and gave some to people like Cleffairy – she can tell you how nice…even when not that fresh!

  5. I know the place you’re talking about. Honestly that’s the best and cheapest place I know which sells kompia. Good job bringing this up ๐Ÿ˜›

    I agree with it being the best but not necessarily the cheapest as the kompia is smaller than most though the price may be the same – 4 for RM1.00. Now, now…which Dennis is this… Think I’ll hop over to Facebook and track you down. LOL!!!

  6. very interesting!

    Thanks for sharing STP. ๐Ÿ™‚

    btw have you seen my new commenting system on my blog? what do you think of it?

    Nope. Haven’t been to your blog past few days. Will hop over soon… Hehehehe!!! ๐Ÿ˜‰

    1. Aww bro, what’s the reason not coming over anymore? Not interesting anymore to you? ๐Ÿ˜ฆ sad sad dy.

      No reason to go over…so if you invite me when you get married, then I will think about it and start saving for the airfare. LOL!!! ๐Ÿ˜‰

  7. Great Post !!! Growing up eating “kompia” but never know how they make it. Watching all those photos make me appreciate it more now.

    Love how they make it in the traditional way, hope this family’s business and method of baking will pass on through generations to come. ๐Ÿ™‚

    Certainly looks like it. The boy dropped out of school – I told him he has a brighter future doing this and will make a lot more money too especially now that kompia made the traditional way is dying out as many are using the electric oven nowadays and it is simply not the same, not nice- so many unemployed unmarketable grads these days…

  8. Like making naan? hehheheh..but it certainly taste good once out from the oven…nom..nomm.

    Ummm…I think it is nicer than naan though I like naan too. One local cafe serves this with chicken curry. Nice!

  9. Olala!…kompia…love this original foochow delicacies, being it plain or with fillings. Go best with a cup of hot…hot…kopi “kaw”. It has been ages since I last have it. Seldom see kompia in Kuching. Even if they have…… they are not original!…not like those in Sibu.

    Yup…I hear that they make them in Kuching too but the ones there are not as nice. Even the coffee too! Sibu’s the best….

  10. I went there before. Last time, used to be an older man making it. If I am not mistaken, he was very unfriendly… but who cares! We go for the kompian! Haha

    That’s the elder brother – Mr. Grouchy and Grumpy… Sugar Bun employed him for their Kompia Tiam but I heard he two-timed them by opening his own stall at a coffee shop right behind Sugar Bun, so they got rid of him. They say he’s gone to KK, probably to make kompia there…

    1. Oh, he is enterprising! But seems to be not a loyal worker!

      Yes, and it certainly seems so in many young people today – money is their Master unlike the older generation…loyal to the end.

  11. Good post bro. Finally we get to see how Kompiah is made. ๐Ÿ™‚

    Ya…many have not seen this before and the tradition may die out eventually as I hear many are turning to electric ovens these days. Not as nice, that’s for sure. That’s why I decided to blog on it…

  12. argh!! im really hungry now!!! havent take my lunch yet!! cz waiting for Merryn!! hahaha

    Oh? You’re in KL again? Almost 2 p.m. haven’t had your lunch yet? So kesian…almost tea time lor!

  13. Wow this definitely looks yummy…i wouldnt mind lining up for this ๐Ÿ™‚

    Nice. And no need to line up. These people, they make fast and they sell fast…not like some people at some places – such long queues because they’re so slow and steady.

  14. Kompia!!! Nice!! Good to go with coffee and must eat it while it still piping hot out from oven.

    Last year actually i want to take a picture on how they made the kompia, but i shy. hahahhahaha Now i can show my friends what is kompia and how it made.

    Ya, I also malu-malu – scared people not very happy about people taking their photos…so just simply clicked – that’s why some not very clear… ๐Ÿ˜ฆ

  15. tQ for showing the making of kompia for the back street boys step by step..Is it the size of a 50sen coin or bigger? My unifi was cacat-ing the whole day and now only back to action again.

    About palm-size…not including the fingers. Come! Come to Sibu and see…

  16. Kompia, huh. Sad to say I have not eaten this before! ๐Ÿ˜ฆ But it certainly looks good and I can imagine it smells so yummy coming fresh from the oven…

    Hop over to Sibu and you can sample some – I’m sure you will love it! ๐Ÿ˜‰

  17. The boy in the picture was my ex-student from my previous school. He did not even finish Form 3. No doubt that he hardly know how to write in BM or English. Guess, learning the trade of kompia early in life is much better than burying his head in all the books which would not serve any purpose for him. At least now, he can venture out to make kompia for a living. Good for him….

    Yes, he told me that he dropped out of that school. Nice boy, should end up very successful provided he does not get entrapped by vices – gambling, drinking and smoking… Many of them do.

  18. wah at least now I know how kompia is made. i wonder how it can stick to the wall so well!

    I guess it’s the same with naan. They just press it against the side and it will stick. In the case of kompia, as far as I’ve seen, some may drop off into the hot charcoal and get burnt to cinders…but usually, if they’re a bit careless when they scrape them off the wall.

  19. I can never eat kompia like that, although my sister can.

    I like it to be stuffed with meat and then soaked in gravy until it’s soggy.

    That’s the best! ๐Ÿ™‚

    That’s the Tiong Hua Road style. Many love it that way but I’m not a fan of that. Don’t mind it deep fried and stuffed with meat though…

    1. Was told by the aunty selling kompia at Tiong Hua Road there that they are taking their supply of kompia from this shop. So practically, Huai Bin is also eating the kompia from this shop…

      Is that so? But there, they give the soy sauce & garlic-laden meat gravy to soak the kompia in…to get it all soggy. Eyewwwww!!!! Not for me! LOL!!! ๐Ÿ˜€

  20. Man! With baked bread that good looking, even the boy baker on the first picture looks a lot more attractive than Tom Cruise by miles!

    Muahahahaha!!!! Are you being sarcastic or what? Incidentally, that is a typical Foochow (one of the Chinese dialect groups) face? The Chinese population in Sibu is predominantly Foochow.

  21. Wow! This is the first time that I saw that kind of cooking tool. ๐Ÿ˜€

    Maybe I should start a business that sell that kind of bread. I think that it will be a hit here. ^_^

    Go ahead and try. Here, if it’s food, sure will get rich…but I guess it’s hard work and the hours are long. ๐Ÿ˜ฆ

    1. Ah. There is no problem with hard work. A businessman is not frustrated with hard work because it is through hard work that one gets rich. ^_^

      Yup…as you sow, so shall you reap! ๐Ÿ˜‰

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