Saturday, April 17, 2010

Food - Sarikei Deep Fried kom pia with Minced Meat

Sarikei Wen Wen Cafe 2010,
Formerly Long Fong Cafe

Repok Road, opposite Methodist School

Angela Tan, the towkay neo (lady boss), operates the Wen Wen cafe and keeps the former signboard, Long Fong, alongside her newer signboard as a sign of respect. Angela Tan is a retired teacher as featured in the previous post on soursop and dragon fruit smoothie.

Sarikei deep fried kom pia, 2010

Some patrons come to this kopitiam (coffeeshop) for a special reason - the aromatic lure of deep dried kom pia. This stall is rented from Angela. The friendly lady stall owner will kindly allow you to snap pictures while she takes care of her orders.

Sarikei deep fried kom pia, 2009
Source: Albert Chua

Fresh kom pia (with a sprinkle of sesame seeds on them) were ordered from the Nyelong River shop before the shop opened for the day. The Foochow bagel look alike was then deep fried in a small wok on a gas fired stove until it was golden brown.

Sarikei deep fried kom pia, 2009
Source: Albert Chua

Sarikei deep fried kom pia, 2009
Source: Albert Chua

The kom pia was then sliced into two and filled with minced meat that had been prepared in advance. I failed in this assignment for not asking for the "trade secret" - the minced meat recipe. After all the deep frying process is a no brainer.

Sarikei deep fried kom pia, 2009
Source: Albert Chua

Sarikei deep fried kom pia, 2009
Source: Albert Chua

The damage to your wallet for each kom pia is a mere MYR$1.50. I didn't try this as I'm not into fried food. The next table of patrons came all the way from Meradong to sample these and gave them a thumbs up. What did your taste buds tell you?

Sarikei deep fried kom pia, 2010

So what's the difference between this minced meat kom pia and a plain kom pia that keeps patrons emotionally attached? Well, this one has fillings (feelings). ;-)

Update: The kom pia stall has moved to Hiek Lik at 33 Repok Road


Daniel Yiek said...

Apologies for the late post - was traveling on an important assignment in Beijing.

By the way for those in PRC trying to access banned sites like youtube and blogspot, use a non-PRC IP address to bypass the ban. eg. using your company's IP address

nelson said...

I think the oven-baked ones are healthier than those. Perhaps she can serve both types.

sarikeikia said...

Jin Hor Liak?
Who is the ealiest Kong Piang maker in Sarikei? Wooden shophouses days and I use to get them from the shop Nguong Aik 源益, they are the earliest Kong Piang maker in town. Those days everything seem to be Jin Hor Liak, you lost your taste buds as you age and now even KFC also May Hor Laik.

Daniel Yiek said...

Nguong Aik 源益 selling kom pia? Not many readers know that!

Nguong Aik 源益 (17 Repok Road) from the Foochow family of Yii was known for their rubber sheets (gave me a giddy feeling of "high") displayed at the front of the shop and dusty animal feed in gunny sacks in the 1960s-1970s. Not forgetting their huge weighing scale on the five-foot way of the shop front and the constant convoy of lorries for goods transport. ;) The towkway's bungalow is just before Hua Tai Road.

Esther said...

Sarikei bagels!

Sarawakiana@2 said...

Seem jin hoh liak!! Cheers to Sarikei komp bian....

ahk said...

As a kid I used to watch the baker in the shop beside Eastern Cafe, rolled the dough and fire up the Kom Pian in the wood burning oven. The process reminds me of how Naan bread is baked.

This shop made Kom Pian in the morning and Jion Nim Pian in the afternoon.

I believe the shop was owned by Wong Nian Siong father.

Will definitely look up some of the eateries when I get to Sarikei.

Daniel Yiek said...


Next to No.1 Bank Rd (Eastern cafe) was 2 businesses sharing No.2 Bank Rd.

Half of the shop was
協記 Hiap Kee. It was a confectioner owned by 黃楨泰.

The towkay (manager) of San Hin 三興, Mr Wong, was a worker for Hiap Kee confectioner before he started his pastry shop at No. 6 Wharf Road (San Hin).

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