SIBU STREET FOOD

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 Originally made from simple ingredients including flour,yeast and salt.This local Foochow Bread is a MUST TRY for any Sibu visitors.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

(non for original kompia)

6)Sticking the kompia onto

 the wall of stove

7)Drying the kompia with blower to 

quicken the process

The pieces round-shaped dough are stuck to the sides of the round oven, which are also directed at with a hot blower for quicker baking,usually done in just ten minutes.

8)After 10 minutes,all the kompia

are ready to collect

9)Ready to serve

The main reason they preserve the ancient way of baking kompia in a charcoal-filled clay oven is when their kompia is eaten fresh, it is crispy on the outside and chewy on the inside. Each bite enhances the nutty taste of sesame seeds evenly distributed on top.

[Original kompia]

[Sesame seed kompia]

[Cheese kompia]

Kompia now comes with char siew fillings,stewed minced pork,kaya (coconut jam)or no fillings.They often don't come with a hole in the middle nowadays.

Refer to this channel for extra information ⤵

https://youtu.be/xicvSLTqvjg