Kompyang

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Kompia
Jian'ou Kompyang.JPG
A kompia from Jian'ou in China's Fujian Province
Alternative names Kompyang
Type Bread
Place of origin China, Malaysia, Taiwan, Japan
Region or state Fujian, Sarawak, Perak, Matsu, Ryukyus
Main ingredients Lard, onions, flour, salt
Cookbook:Kompia  Kompia
Kompyang
Chinese name
Traditional Chinese
Simplified Chinese
Indonesian name
Indonesian kompia
Okinawan name
Okinawan 光餅 / コンペン

Kompia[1] or kompyang (Chinese: 光餅; Minbeiguáng-biǎng; Mindongguŏng-biāng; Hinghwagng-biâⁿ; Minnan: kiâm-kong-piáⁿ [鹹光餅]; Okinawan: 光餅 / コンペン konben; Malay: kompia or roti kompyang; Indonesian: kompia), is a bread product originates from Fuzhou, the capital city of Fujian Province of China.[2] It is popular in Fujian and has spread to other areas including the Ryukyus, Taiwan, and parts of Southeast Asia including the Malaysian towns of Sitiawan, Sibu,[1] Ayer Tawar, Sarikei,[3] Bintangor and other places where the dominant Chinese community is of Foochow (Hokchiu) ancestry (where it is sometimes nicknamed "Foochow bagels").

History[edit]

Kompia was named after Qi Jiguang, who invented it, taking the idea from Japanese onigiri. When Qi Jiguang led his troops into Fujian in 1562, the Japanese pirates, fearing his name, engaged mainly in guerrilla-style battles. Qi Jiguang noticed that the Japanese pirates could always trace where his troops camped because of the smoke that rose up to the sky when the soldiers prepared their meals. He found out the Japanese pirates had no such problem because they brought onigiri with them. So Qi Jiguang invented a kind of bread with a hole in the center so that they could be strung together to be conveniently carried along. Later, to commemorate Qi Jiguang's victory against the pirate raiders, the bread was named guáng-biǎng (lit. "Jiguang cake").

Ingredients[edit]

Kompia is made with lard, onions, salt and flour. A ball of flour is stuffed with a filling of other desired ingredients and flattened with a rolling pin. It is then slapped onto the sides of a traditional home-made Chinese oven and takes approximately 15 minutes to bake. Meat is often used as a filling in the bread.[where?]

A kompia of Taiwan's Matsu Islands
An Okinawan kompen

References[edit]

  1. ^ a b Simon Richmond, et al. Lonely Planet: Discover Malaysia & Singapore. Lonely Planet, 2013. ISBN 9781743216590
  2. ^ "Fuzhou Snacks: Kompia". Lifeislikethat.com. Retrieved 2013-10-14. 
  3. ^ "Sarikei Time Capsule®: Food - Sarikei Kom Pia". Sarikei-time-capsule.blogspot.com. 2007-06-30. Retrieved 2013-10-14.