There is one street food snack in Sibu, a town in Sarawak, which is very popular. It is called ‘kompia’. This is a must to eat each time we go back for holidays. Kompia looks like little thin bagels but it is much more tasty and fragrant, especially when it just came out from the tandoori oven. And when sandwiched with meat, it looks like a burger.
Since I have so much time at home, this is the best time to try out more food. Now that I can walk slowly at home without my crutches, the kitchen is my best place….*big smiles*. It feels so good to be able to move around more freely and to cook more again. This is when the Sibu kompia came to my mind. I want to make a healthier kompia. Did it turn out successful? Not really…..*sigh*. But then with the filling, they taste awesome.
I think the problem is with the flour. I tried to make the kompia with spelt flour. But then I ran out of the white spelt flour. So I added some wholemeal flour. My kompia didn’t come out as chewy which is a little disappointing. But then, it’s still homemade so I really should be happy. With the filling, my family liked it very much.
Here is my Aberdeen Kompia recipe. I will try again one day using white flour only.
2C spelt flour
2 & 1/2C wholegrain spelt flour
1 & 1/2C warm water
1 pkt instant yeast
Put everything into a mixing bowl and mix. Then knead into a smooth dough. Add more flour if the dough is too sticky but don’t add too much. Leave aside to rest until double in volume. Punch down and knead until smooth again.
Divide into the number of pieces you want. I got 15 pieces. You’ll get more if you want them smaller. The Sibu kompia is rather small and thin.
Roll out. Poke a hole in the centre with a chopstick. Sprinkle some sesame seeds on top. Press it down.
Bake at 220 degrees Celsius for about 15 minutes. I thought my kompia will be thin but they came out quite puffed. The texture should be more dense and chewy. But they are fresh and smell good.
Cut and fill with your favourite filling.
I served mine with some Chinese roasted chicken (char siu chicken), stewed belly pork, sliced cucumber and soya sauce eggs. They are just SO good. You need a lot of sauce for this kompia. I believe it would be really good with curry too. That’s not Sibu version but my version….*wink*.
To make them even much more delicious, you can lightly deep fry the kompia first before adding the filling. It just brings the kompia to another level!
Have you been making your own bread? If you have not, give it a try. I always think it’s difficult but it is not. Kneading the dough is actually quite therapeutic….*grin*. Or if you don’t like kneading, let the machine do all the work, like a mixer or processor. Maybe a bread maker. But if you don’t have these machines, just use your hand like what I did here. Homemade bread is still the best, no bread improver added for certain.
Have fun baking!
Other bread recipes that you may be interested in:
Tandoori Chicken And Nan
Quote of the day……
“Desire is the key to motivation, but it’s determination and commitment to an unrelenting pursuit of your goal — a commitment to excellence — that will enable you to attain the success you seek.”
- Mario Andretti