Different way…

Kompia is the Foochow unleavened bread…

Sibu kompia
*Archive photo*

…baked in the traditional stone oven…

Making kompia
*Archive photo*

It is chewy, softer than the ones in Sitiawan, Perak, I hear, but not as soft as the cushiony soft sweet version, the chu nu miang. Some call the kompia the Foochow bagel but I would not say they are quite the same.

There are those who love eating it on its own, my missus for one, while others love it this way –

Kompia with sauce

– soaked in sauce and stuffed with meat except that these days, they do not bother to cut the kompia and would resort to just putting the slices of meat on top.

You can find kompia at a lot of places here, oven-toasted or deep fried and stuffed with minced meat but I do prefer the ones with pork belly…

Kompia with pork belly
*Archive photo*

…like those that we can get here.

There have been other ways of eating kompia but usually, they would stuff it with something and eat…and this is the first time I’ve had it…fried!!!

Champion Corner fried kompia 1

This is available at one of the stalls at this coffee shop here (2.293072, 111.836789) right behind the Rejang Medical Centre……

Champion Corner
*Archive photo*

…where they cut the kompia into slices and fry it char kway teow (fried flat rice noodles) style and for that reason, it has a similar taste to that of those noodles…

Champion Corner fried kompia 2

…except that it has the texture and taste of kompia which, of course, is very different from kway teow or for that matter, pek koi (white rice cakes).

However, at RM4.50 a plate…

Champion Corner fried kompia 3

…it is relatively much more expensive than the regular fried noodles that we have around here, usually ranging from RM3.50 to RM4.00, so it probably would be a while before I would drop by and order this again.

Author: suituapui

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

17 thoughts on “Different way…”

  1. I think only in Sibu they eat it with gravy or meat on top. In Sitiawan we eat it on its own, best eaten fresh out of the oven otherwise it can be a bit chewy.

    I love this so much. Am missing it badly 😦

    They say the Sitiawan ones, when cold, you can throw at the wall and the wall will crack. So hard and not nice but they also say the original ones in China are like the ones in Sitiawan. Come on over, you can try ours and lots more.

  2. I do like bagels and Matzo! 🙂

    I’m ok with these. To me, they’re all bread and much would depend on what they are stuffed with…like how I love sandwiches.

  3. I like deep fried kompia stuffed with meat!!

    Never try the kompia stir fried that way. Don’t think there is any over here. Very creative cooking. Something different.

    I feel it is nothing to get excited about but it is nice, something different that one may opt for sometimes for a change.

  4. Definitely kompia stuffed with minced meat for me. Doesn’t like it soaked in gravy. Interesting fried kompia like char kway teow. First glance, thought it was fried pek koi.

    Ahhhhh…still sticking to minced meat after all the stories about them throwing in all the fatty pork, the unwanted bits of meat and parts? At least with sliced pork, you know exactly what you’re eating. When I buy, I would pick a fresh cut and get the butcher to mince on the spot – in fact, my regular butcher would do that for me and not just take from the pile, ready for sale.

    Definitely nicer than pek koi, or to me, at least, the texture and the taste but no, I would not say it was something that would get me rushing back for me. Don’t mind ordering it sometimes for a change.

    1. Me too, when I buy I will choose the fresh cut & get the butcher to mince for me. When eating outside, like kolo mee minced meat, no choice, have to close one eye & gulp down.

      I guess with kolo mee or kiaw/pian sip, not much is used and we can taste it if they use the not-so-nice minced meat. So far, I think some people use it to make sio bee – some may even have an unpleasant smell, some of those cheap ones. Best to buy only the ones one knows are definitely good.

  5. Would love to try the kompia with pork belly…

    Don’t know of any place you can get it there unless you get someone to bring some back…or you come over yourself.

  6. From what you described, I think I will like kompia and enjoy eating it by itself without any stuffing. Interesting that it can be fried as well with noodles. Maybe can also use it to make croutons for salads?

    It’s nice on its own. I once bought a bag and brought it along to a meeting – one lady participant from Miri who had never had it before ate…and ate…and ate. She said she was amazed how anything so bland and so unimpressive-looking could taste so good that she could not stop eating…and she ordered RM10 to take home, 40 pieces at the time, I think – now only 30.

    If deep-fried, it has a nice crusty layer on the outside, still soft like bread inside but I am not sure if it can be used to make croutons. What I do know is if we heat it in the oven, we have to eat it while hot – nice and crusty…but once it has cooled down, it turns hard as stone, not nice anymore.

  7. aiks…the guy making the kompia looks familiar leh LOL. I still like the sweet ones best

    Yes, he’s still there if you drop by today, still wearing that same towel apron! Epic, that one! 😀 😀 😀

  8. I didn’t realize it’s described as unleavened bread – that makes me think of something biblical, like what Moses might have eaten! 😉

    Not the Last Supper, I hope. Muahahahahaha!!!!

  9. I grew up eating this kuih. We called it Kuih Pak. Dunno where does the name comes from. hehe.

    I think that was the name I heard those people at the Bandong kueh stall calling it.

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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