KOMPIA

this is THE JASON bakery ..in sibu,sarawak...lets us see what is process of making kompia...wow...really A MIRACLE WORKS.....I am a proud Fuzhou (福州) people (also known as Foochow in Malaysia). For that very reason, I had started to write on Fuzhou Snacks. Wok edge paste (鼎边糊) is my first FAVOURITE I bring you only the best in here. I will cover the history on where the delicacy first came from to its current status in community. I will also bring you live coverage of the making of the delicacy. You see, lots of works to be done!

Allow me to introduce you to Kompia (光饼), another of my all time favorite Fuzhou snack. Kompia is Hokkien/Fujian (福建) dialect. It is “光饼” in Mandarin. Among all Fuzhou delicacies, Kompia is said to be the cheapest and the roughest. Its ingredients are simply flour, baking soda and a bit of salt. I remember Kompia was sold at 5 cents per piece when MY PARENTS wERE a kid. Now it is sold at 30 cents per piece, still relatively cheap if compared with others, isn’t it? How does Kompia taste? It tastes crunchy, a little bit salty and a little bit of charred flavor.

光饼是福州的传统特色风味小吃之一，福州人最喜欢吃光饼。


福州光饼是怎么做的呢？其实他的做法也很特别。在诗巫使用一种传统的窑子烘制出来的。灶炉烧得热烘烘德，然后把搓好的面粉团（扁扁的）贴在灶炉里面，让它慢慢的烘熟。