My Aberdeen Kompia

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Aberdeen kompia with stewed pork

Aberdeen kompia with stewed pork

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.

Sibu kompia

Sibu kompia

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
1T sugar
3/4t salt
1T oil
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 bread dough

Divide bread dough

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.

Flatten dough

Flatten dough

Roll out. Poke a hole in the centre with a chopstick. Sprinkle some sesame seeds on top. Press it down.

Baked Aberdeen kompia

Baked Aberdeen kompia

Good texture

Good texture

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.

Stewed pork

Stewed pork

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

Keep Learning Keep Smiling

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somewhere in singapore  on July 27th, 2012

I’m first today!!! Can i reserve one for my breakfast tomorrow? wkakaka….

suituapui  on July 27th, 2012

Ya…as long as it tastes good, that’s fine! No need to be the same - dare to be different.

Mistletoe  on July 28th, 2012

This post gave me a little smile when I first saw it. Teehee. I always wondered what was in kampia. Your friend never really told me…silly girl. Lol. Now I know though thanks to this post. Good for you for making your own dough. I thought you used store bought bagels at first. I don’t eat pork, but your kampia does look very delicious. Thanks for introducing this dish to me. Take it easy on that leg w/o crutches, eh? Hugs!!

kristy  on July 28th, 2012

Good day Mary, glad that you’re able to start working in the kitchen already. haha…Hey, go slowly huh and make sure you don’t fall ! haha… Oh yes, I have almost forgotten you’re from Sarawak. I supposed not all the people there can make haha… However, I’ve confidence that you will make a perfect one someday. All the best & enjoy your weekend. Btw, enjoy the Olympic opening as well. Take care.

Jeannie  on July 28th, 2012

Glad to hear you are now moving about albeit slowly:D I have not got the opportunity to visit Sarawak and thus are not familiar with the local food there. This kompia sounds interesting! Oh and you your pork belly stew looks to die for!

Cheah  on July 28th, 2012

Are there some kompia with filling? Think this is popular in Sitiawan. Never mind, as long as your supporters enjoy them, then it’s all that matters!

mycookinghut  on July 28th, 2012

This is such a comfort food! I’d love to try it out!

Mary  on July 28th, 2012

@somewhere in singapore - Of course you can! Are you on the flight now? :D

@suituapui - Yes, it tastes good but still not as good as the Sibu one. But I think my pork dish is better :D

@Mistletoe - Haha…I think my friend wants you to guess. If I make this dish for you I will use prawns…first in the world! :D I’m sure taking my own sweet time in the kitchen. Though I wish I can run and jump around…hehe

@kristy - Ya, just so happy. I’m sure very careful. Can’t afford another fall. That would means another few months off my kitchen….no way! Whah….you have so much confidence on me! I will have to make sure I perfect my kompia :D

@Jeannie - Sarawak is an interesting place. There are lots of wonderful food there that you can find in West Malaysia. Another one is the Sarawak laksa…..SO good. Hope you get to visit it one day :D

@Cheah - Kompia is really delicious on its own, but with meat sandwiched inside, it’s even much better, especially when drizzled over with chilli sauce…..mmmm :D

@mycookinghut - Yes, you are right…it’s such a comfort food. Hope you have fun trying it out :D

lena  on July 28th, 2012

hi mary, i only come to know about kompia thru quay po and claire’s blog when they went to sarawak recently. Though you did not make it like the original, i’m sure you will make it a even better one next time. Your stewed pork looks very good! Glad to hear you’re getting much better now

Angie@Angie's Recipes  on July 29th, 2012

Those flat bread rings look awesome, esp. if served with the stewed pork!

Katerina  on July 29th, 2012

Foodblogging teaches me so many new things everyday! These rings look so tasty and I had the chance to learn more about local kitchen!

Kristi Rimkus  on July 29th, 2012

I think they turned out beautifully - the color is so nicely browned. I would be they are very tasty. I’m glad you’re getting better!

peachkins  on July 30th, 2012

Oh this is delicious!

Nami | Just One Cookbook  on July 30th, 2012

Although the name is not familiar to me, I would enjoy this stewed pork (looking so good!) on bread!

faye  on July 30th, 2012

Hi Mary,
I have never heard of kompia until now. It is just like bread with a different shape. I seldom knead my dough these days, due to lack of time. I usually make my dough a little wetter, cover it and leave it overnight, the next day, I shape it into anything I like, flatbread for pizza, or buns,or epi, if I want to impress, then brush with eggwash, covered in pumpkin seeds or sunflower seeds. Smell of homemade bread is like aromatherapy. Keep up the good work Mary, god blesss.

Mich - Piece of Cake  on July 31st, 2012

Hi Mary, glad to know you are better… This really looks very delicious! I have never come across this before, and the next time I’m in Malaysia, I’ll look out for it…

Cenwen  on July 31st, 2012

Miam :)

I love bagels :) I am in a midst bagels time on the blog! It’s too good! And topped with your lovely recipe of Stewed pork, it must be fabulously good!

Lots of kisses ♥

Juliana  on July 31st, 2012

I am so happy that you are feeling better and that you are already sharing your cooking….this bread look awesome, and I sure would love to taste it with lot of the stewed pork…yum!
Thanks for the recipe and hope you are having a nice week Mary :)

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