By Ling Hui
KUCHING, Oct 31: It may look simple and maybe even a little dry on the outside, but once you’ve had a taste of it, you’ll never stop.
That is how addictive and irresistible Sibu’s kompia is.
For those who don’t already know, Sibu is a charming town located in the central region of Sarawak, Malaysia, and kompia is one of the town’s most cherished delicacies.
Kompia, or Chinese bagel, has been a beloved part of Sibu’s culinary landscape for centuries. Its roots run deep within the Foochow community, where recipes and techniques have been passed down through generations.
Today, the decades-old Seng Wan Bakery at Rejang Park, Sibu remains a steadfast guardian of this tradition, still crafting kompia the old-school way.
The dough is slapped on the walls of a stone oven and cooked using ambient heat. Without a timer like those on conventional ovens, making the perfect kompia the traditional way becomes an artform that requires not just skill but also experience.
There is a a delightful variety of kompia flavours for those seeking a diverse culinary adventure.
The classic salty kompia (光饼) is adorned with a generous sprinkle of sesame seeds. The crunch exterior and chewy interior of the toasted dough as well as the fragrance from the sesame seeds are an irresistible combination.
For those with a sweet tooth, the soft and more cushiony sweet kompia is the way to go. This type of kompia, or more popularly known as ‘zheng dong bing’ (正东饼), is said to be the female version of the classic kompia. With its smooth surface and subtle sweetness, it is a treat that gently cradles your senses.
Meanwhile, there is also the butter kompia (牛油饼), which is similar to the sweet kompia but with a touch of butter spread added in the middle. It is a fusion of sweet and salty flavours that is nothing short of irresistible too!
What’s even more impressive is the affordability of kompia. You can get two pieces of each flavour for just RM1 at Seng Wan Bakery. Locals or tourists leaving the shop carrying bags full of freshly baked kompia are a regular sight.
Seng Wan Bakery is located opposite Rejang Park Market, back to back with Quality Cake & Bread Factory. It opens for business every day from 7am to 3pm except Wednesday, depending on availability. Their kompia is usually sold out at noon. — DayakDaily
