By Yvonne T
SIBU, Feb 25: In Sibu, kompia is part of everyday life. Alongside kampua noodles, the sesame studded bun is one of the town’s most recognisable foods, commonly enjoyed at kopitiams and market stalls.
Traditionally baked and often stuffed with sweet minced pork, kompia is simple and familiar. For many, that simplicity is exactly what makes it special.
At Stall No. 9 in Tiong Hua Temporary Market, however, Madam Kong is offering customers something slightly different. Kompia that has been stir fried.
“It started with my brother,” she told the D’Drift team. “He produces the kompia buns, but one day he said he wanted to eat something other than the usual kompia. So he tried stir frying it to make it more interesting. I learned from him and started frying the kompia too.”
What began as a home experiment has since become a popular item at her stall.
Instead of serving the buns whole, Madam Kong chops them into pieces and stir fries them with eggs, bean sprouts, meat balls, pork and vegetables. The dish comes in two versions.
The crispy, stir fried kompia is cooked without added water, allowing the bun pieces to retain a firmer texture while absorbing the flavours of the wok. The softer version includes a splash of broth, giving it a more tender bite and richer taste.
The aromatic sesame bun, combined with stir fried eggs and vegetables, creates a more filling alternative to the traditional kompia. It remains familiar in flavour, but offers a new way to enjoy a local favourite.
Madam Kong has been selling at the market since 2015. Besides fried kompia, she also serves bihun goreng, Hainanese noodles and other fried dishes.
Open daily from 4pm to 10pm, except Tuesdays, her stall continues to attract those who are curious to try a different take on one of Sibu’s best known foods. – DayakDaily
