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$Kompia is a Foochow style toasted bread, with a doughy texture resembling French bread in taste. These small, round breads are generously sprinkled with sesame seeds, giving it a distinct nutty flavour.\nKompia tastes wonderful by itself, especially those with sesame seeds. There are a few variations of Kompia depending on where you are. Sitiawan and Yong Peng Kompia is usually stuffed with fillings prior to baking, like lard & scallions, peanuts, BBQ pork, or sweetened grated coconut. On the other side of Malaysia, Kompia from Sibu and Sarikei is usually baked plain, and it is commonly served with stewed pork mince. Some people even eat it with jam, butter and/or kaya.$

$Popiah (pronounced “po̍h-piá”) is a delicious type of fresh spring roll that originates in Fujian, China. The dish is so popular that it has spread to other regions including Malaysia, Singapore, Indonesia, Cambodia, and beyond.\n\nPopiah is made with thin spring roll skins and stuffed with various types of filling including an assortment of fresh, dried, and cooked ingredients.$