Lion Dance at Sibu Central Market

The title of the post says it all.

You might wonder why am I so busybody and managed to snap photos of whatever happenings at Sibu Central Market; my father's shop is just opposite. :P 

Lion Dance at Sibu Central Market

Lion Dance at Sibu Central Market

Lion Dance at Sibu Central Market

Lion Dance at Sibu Central Market

Lion Dance at Sibu Central Market

Lion Dance at Sibu Central Market

Lion Dance at Sibu Central Market

Lion Dance at Sibu Central Market

Cheese Kompia at Fatt Bakery, Near Sibu Central Market

Gong Xi Fa Cai :)

Lion Dance at 1Montkiara Mall

I was back in Sibu for Chinese New Year, spent some days at my father's shop, some days at home.

One of the days, my father told us about this cheese kompia, he was raving about it, as though it was something not to be missed. 

My sister, being the sceptical one, just nodded her head even though her head was full of question marks; as she was back for Christmas end of last year, and my father never once did mention about cheese kompia and how the heck did the kompia makers come out with a new recipe overnight and it became a sensation in such a short period of time?

So off she went to the kompia shop.

Kompia Shop in Sibu

And she asked the proprietor, uhm, hello, do you sell cheese kompia?

And guess what, she said yes! but not to disappoint you, it does not contain any cheese. It is a combination of butter and milk, it does look like cheese, but it has no cheese at all.

So why do you call it cheese kompia then?

She said: not me. the name is given by my customers.

You see that?

And it is not kompia exactly, it is the other kompia sibling by the name of "chu nu piang".

These are very fast - selling, by the way.

It is in fact, surprisingly delicious when it is piping hot. So the best bet is to eat while walking. Right out from the plastic. 

Cheese Kompia, Sibu

In Malay, there is a saying, "Tak cuba, tak tahu"

Cheese Kompia, Sibu

The name of the shop is Fatt Bakery.

It is behind the alley of the famous Seng Kee Agency (original kompia shop in Sibu)

It is located in between Market Road and Channel Road.

Look for Ta Kiong supermarket at Market Road, just walk along the alley next to it, and you will see this shop on your left hand side.

The husband and wife team are actually blood - related to the owners of Seng Kee Agency.

I have been buying from them since they started the business quite some time ago.

Sibu Kompia from Fatt Bakery

I love the kompia from this shop better, as it is fluffier, fatter (and made with love).

Watching both shops making kompia has always been my hobby.

The bakers at Seng Kee Agency baked kompia just like their second nature. I think they could even make air kompia with their fingers in their dreams. They were efficient and fast.

While the bakers at Fatt Bakery, only two of them, husband and wife. They took time. As though every kompia churned out was a masterpiece.

Having said that, it is solely based on my observation and taste.

I have RM10 worth of kompia in my freezer here in KL. ;) 

Just in case you are struggling with warming up your kompia wherever you are, read this.

Cucina Povera Spaghetti

When I go about downtown or malls, I cannot help but notice that it is unusually quiet.

On Sundays, if I have to go to BIG supermarket in Publika, it would always be packed to the brim, that you had to rub shoulders (or even trolleys or baskets) with other shoppers.

But today, it was simply free and easy. Very few shoppers.

The same with Village Grocer as well.

Very frankly put it this way.

It has been going on for a while, starting from end of last year.

There was this rather sombre mood everywhere.

It is hard to stomach the cold hard truth.

You know what I mean. The incoming April thing and the weakening of the currency, and all things not nice predicted.

It will be good, if you can start a habit by preparing food at home.

Save yourself some money for the rainy days!

Here is an inspiration for you.

Pasta alla briciole

Pasta alla briciole (pasta with fried breadcrumbs); adapted from the book Cucina Povera: Tuscan Peasant Cooking 

"The topping for this pasta is sometimes called poor man's parmigiano and represents cucina povera at its most frugal.Women would save every bread crumb until there were enough to dress pasta, garnish soups, or to flavor roasted or grilled vegetables.for this dish, the breadcrumbs are tossed with garlic and spicy red pepper flakes that have been sautéed in olive oil. The finished topping is crunchy with a wonderful spicy flavour"

Serves 2

220g - 228g gram of spaghetti 

A deep pot filled with water (3/4 full)

1/2 cup of breadcrumbs 

1/8 cup of olive oil

2 cloves of garlic, finely chopped

1/2 teaspoon of smoked paprika powder

salt and pepper to taste

2 cured anchovies, mashed until fine and placed in a deep salad bowl (the ones in a tin or a small jar)

1/2 teaspoon of dried parsley flakes

Method:

Heat a pan with olive oil, fry the garlic. Once the garlic imparts the wonderful aroma, stir in the breadcrumbs, fry briefly. Add the smoked paprika, and season to taste with salt and pepper. Once the breadcrumbs become crisp, set aside to cool.

Boil the water on full whack in the pot, until you see rolling bubbles. At this point, add in a tablespoon of rock salt. As Nigella Lawson said, the water meant to cook pasta had to be as "salty as the sea of Mediterranean".  

Chuck your spaghetti in, and cook until al dente. I am using De Cecco, I cook for about 10 to 11 minutes for al dente. Different brand differs.

Once the spaghetti is done, drain the spaghetti and transfer the pasta to the deep bowl containing mashed anchovies. Coat the strands through carefully and pour in the breadcrumbs. 

Divide the spaghetti between two plates and garnish with the parsley flakes.

Enjoy! 

This dish can keep you full for a long time! 

:)

I mean, really long.

The breadcrumbs will knock your socks off!