Of 'kom pia's only
Kom Pia is a traditional foochow snack made of starch, flour and sesame seeds. Traditionally it was made for the guards who are guarding the country. It was made with a small hole in the middle so that the guards could string them on a string and wear it on their shoulders. The 'kom pia' is made to last long periods so they can withstand hunger if lost in the jungle.
'Kompia' is delicious even in it's original recipe as the sesame seeds add a scent to the specially mixed flour and the special oven somehow adds touch to the taste of it. Nowadays 'Kom pia' is enjoyed as a delicacy in few delicious recipes especially in the town of Sibu, Sarawak.
The ever popular in Sibu, Sarawak is this fried-minced-meat-stuffed 'kom pia' which is the original 'kom pia' sliced half and stuffed with cooked sauteed minced pork meat. Then prior to being served, it is deep-fried wholly for 5 minutes to a golden brown.
In Sibu town one of the most famous hangouts for afternoon tea will be at Tiong Hua Road, an Auntie's hut hideout. Here she is famed for her 'kom pia' which is soaked in her delicious soup of herbs and spices with generous slices of lean pork meat. A must try when paying a visit to Sibu town.
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