Hetty

Sibu is an in land city in the central region of Sarawak. It is the capital of Sibu District in Sibu Division Sarawak.The city is located on the island of Borneo. Sibu is undoubtedly famous for their KOMPIA. Originally made from simple ingredients including flour,yeast and salt.This local Foochow Bread is a MUST TRY for any Sibu visitors. In fact,the biscuit,pronounced locally as kompia,which is a Hokkien word, was created in the 16th century in Fujian Province,Southern China when it was common for the local men to go into a two to three day war. The bagels, about ten to twenty pieces of them were strung together into a necklace for convenience in settling the hunger pangs of the warriors, while they were away doing their duty in protecting their village.   Let me share how Kompia  are made 1)The processes begin with making the kompia dough 2)Making the shape  of the kompia (round-shape) 3)Flattening the dough  with rolling pin 4)Spraying the dough  with water 5)Sprinkling sesame seed

Sarawak,Malaysia’s largest state on Borneo Island, is nicknamed the ‘Land of the Hornbills’.With eight out of the world’s 54 species,the bird features as the state symbol. Keep reading and discover why hornbills, in particular the Rhinoceros Hornbill, has deep cultural links to Sarawak and its indigenous people. Graceful Creatures Hornbills are unusual. The giant birds, which can grow larger than one metre (3.3 feet) and weigh several kilograms, have strange, double-decked beaks and bills. Looking at one, it’s easy to pass it off as a goofy animation. But hornbills have elegance and grace while swooping and gliding from their nests high in the treetops. The hornbills in Sarawak are some of the largest birds in the rainforest and from a distance can resemble a swan with a giant beak. But the beak and billaren’t for feeding. Instead,they’re a quirky evolutionary trait to them help find a mate. And when they do, hornbills are monogamous. A single male and female will spend their lives, so

[𝓚𝓮𝓶𝓲𝓭𝓲𝓷𝓰 𝓪𝓽𝓪𝓾 𝓜𝓲𝓭𝓲𝓷] 𝓢𝓮𝓫𝓾𝓽 𝓼𝓪𝓱𝓪𝓳𝓪 𝓼𝓪𝔂𝓾𝓻 𝓶𝓲𝓭𝓲𝓷, 𝓹𝓪𝓼𝓽𝓲𝓷𝔂𝓪 𝓻𝓪𝓶𝓪𝓲 𝓶𝓮𝓷𝓰𝓮𝓷𝓪𝓵𝓲𝓷𝔂𝓪 𝓽𝓮𝓻𝓾𝓽𝓪𝓶𝓪 𝓼𝓮𝓴𝓪𝓵𝓲 𝓶𝓪𝓼𝔂𝓪𝓻𝓪𝓴𝓪𝓽 𝓢𝓪𝓻𝓪𝔀𝓪𝓴. 𝓝𝓪𝓶𝓾𝓷, 𝓳𝓲𝓴𝓪 𝓲𝓪𝓷𝔂𝓪 𝓭𝓲𝓼𝓮𝓫𝓾𝓽 𝓭𝓮𝓷𝓰𝓪𝓷 𝓷𝓪𝓶𝓪 𝓴𝓮𝓶𝓲𝓭𝓲𝓷𝓰, 𝓶𝓾𝓷𝓰𝓴𝓲𝓷 𝓳𝓾𝓰𝓪 𝓪𝓭𝓪 𝔂𝓪𝓷𝓰 𝓽𝓮𝓻𝓹𝓲𝓷𝓰𝓪 – 𝓹𝓲𝓷𝓰𝓪 𝓽𝓲𝓭𝓪𝓴 𝓶𝓮𝓷𝓰𝓮𝓷𝓪𝓵𝓲. 𝓚𝓮𝓶𝓲𝓭𝓲𝓷𝓰 𝓶𝓮𝓻𝓾𝓹𝓪𝓴𝓪𝓷 𝓹𝓪𝓷𝓰𝓰𝓲𝓵𝓪𝓷 𝓴𝓮𝓹𝓪𝓭𝓪 𝓼𝓪𝔂𝓾𝓻 𝓶𝓲𝓭𝓲𝓷 𝓸𝓵𝓮𝓱 𝓶𝓪𝓼𝔂𝓪𝓻𝓪𝓴𝓪𝓽 𝓘𝓫𝓪𝓷. 𝓘𝓪 𝓶𝓮𝓻𝓾𝓹𝓪𝓴𝓪𝓷 𝓼𝓪𝔂𝓾𝓻 𝔂𝓪𝓷𝓰 𝓫𝓮𝓰𝓲𝓽𝓾 𝓽𝓮𝓻𝓴𝓮𝓷𝓪𝓵, 𝓶𝓪𝓵𝓪𝓱 𝓱𝓲𝓭𝓪𝓷𝓰𝓪𝓷 𝓶𝓲𝓭𝓲𝓷 𝓶𝓮𝓻𝓾𝓹𝓪𝓴𝓪𝓷 𝓶𝓪𝓴𝓪𝓷𝓪𝓷 𝓽𝓻𝓪𝓭𝓲𝓼𝓲𝓸𝓷𝓪𝓵 𝓶𝓪𝓼𝔂𝓪𝓻𝓪𝓴𝓪𝓽 𝓘𝓫𝓪𝓷. 𝓢𝓪𝔂𝓾𝓻 𝓲𝓷𝓲 𝓫𝓲𝓪𝓼𝓪𝓷𝔂𝓪 𝓭𝓲𝓶𝓪𝓼𝓪𝓴 𝓫𝓮𝓻𝓼𝓪𝓶𝓪 𝓫𝓮𝓵𝓪𝓬𝓪𝓷 𝔂𝓪𝓷𝓰 𝓭𝓲𝓴𝓮𝓷𝓪𝓵𝓲 𝓼𝓮𝓫𝓪𝓰𝓪𝓲 𝓶𝓲𝓭𝓲𝓷 𝓫𝓮𝓵𝓪𝓬𝓪𝓷. 𝓐𝓭𝓪 𝓳𝓾𝓰𝓪 𝔂𝓪𝓷𝓰 𝓶𝓮𝓶𝓪𝓼𝓪𝓴𝓷𝔂𝓪 𝓼𝓮𝓬𝓪𝓻𝓪 𝓻𝓮𝓫𝓾𝓼 𝓫𝓮𝓻𝓼𝓪𝓶𝓪 𝓲𝓴𝓪𝓷 𝓫𝓲𝓵𝓲𝓼 𝓼𝓪𝓱𝓪𝓳𝓪. 𝓜𝓲𝓭

How To Make A Tasty Tteokbokki<3 Ingredients<3 25m 10 ingredients Seafood 3 cups:Anchovy stock Produce 3 cloves:Garlic 1 tbsp:Green onions Condiments 1 tbsp:Soy sauce 1 tbsp:Gochugaru 3 tbsp:Gochujang 1 tsp:Sesame seeds,toasted 1 tbsp:Sugar,oils and vinegars 1 tsp:Sesame oil,toasted Make it Delicious⤵ •Soak the rice cakes.Soak the rice cakes in a bit of warm tap water to loosen and soften them up •Make the sauce.While the rice cakes are soaking, mix together the tteokbokki sauce in a small bowl: gochujang,gochugaru,soy sauce,sugar,and garlic. •Simmer.Stir the sauce into some anchovy stock and bring to a simmer.Add the rice cakes and cook until the sauce reduces and the rice cakes are chewy,soft,and heated through •Finish with a drizzle of toasted sesame oil,toasted sesame seeds,and sliced scallions and enjoy warm. Refer to this channel for extra information⤵ https://youtu.be/7BsspyFyT44