#foochow

[postcard-from-the-past]

Chinese singers and musicians from Foochow, modern-day Fuzhou, China

British vintage postcard

[postcard-from-the-past]

Boys' blind school in Foochow, modern-day Fuzhou, China

British vintage postcard

[hzaidan]

01 Marine Work, Henry Scott's Night watch - Foochow, With Footnotes #323

Henry Scott (British, 1911-2005)Night Watch – FoochowOil on canvas24 x 36in (61 x 91.4cm)Private collection Sold for US$14,025 in May 2022 Fuzhou, alternately Romanised as Foochow, is the capital and one of the largest cities in Fujian province, China. Along with the many counties of Ningde, those of Fuzhou are considered to constitute the Mindong (lit. Eastern Fujian) linguistic and cultural…

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[timetolearnoclock]

isolated by mountains

“Foochow, isolated by mountains from quick reinforcement, presents a tempting objective to sea raiders.”

April 1953

Quote taken from original text included with the image in the magazine

[netlex]

A Foochow pole junk, with a full cargo of poles lashed to the sides, Shanghai

Photograph by Fu Bingchang. Image courtesy of C.H. Foo, Y.W. Foo and Special Collections, University of Bristol Library (www.hpcbristol.net).

The Revd. C.E. Darwent published his photographer-friendly guidebook Shanghai: a handbook for travellers and residents to the chief objects of interest in and around the foreign settlement and native city in 1904.

[jasonjjzai]

The FooChow tradition in me that never change, we must have this FooChow Red Wine Chicken Mee Sua on the first day of Chinese New Year in my family. Happy Chinese New Year to all my friends and family, especially those who are unable to make it home this year. Hope that the pandemic will be over soon so we all can gather with friends and family for every occasion again. Gong Xi Fa Chai and warm blessing to all of you! #foochow #tradition #traditionalfood #chinese #chinesenewyear https://www.instagram.com/p/CZb0Ad9PHay/?utm_medium=tumblr

[jonnyha]

#福 fortune . 自分は #福州 人、だそうです。 I am #Foochow, it seems. . #クアラルンプール #KualaLumpur #マレーシア #Malaysia #中国語 #Chinese #日本 #日本語 #Japan #Japanese #漢字 #書道 #書遊 #毛筆 #墨 #Calligraphy #Shodou #習字 #創作書道 #ShodoArt #インスタ書道部 #書道好きな人と繋がりたい (at Yu Noodle Cuisine 漁米麵坊 Jalan Balai Polis) https://www.instagram.com/p/CFBt62jlI83/?igshid=1r2iqq3wn2qnb

[humblesweetpotato]

Kompia （福州光饼）

https://whattocooktoday.com/guang-bing-kompia.html

Easy Guang Bing / Foochow Bagel / Kompia (Oven or Air-Fryer)

Learn how to make kompia or Foochow style bagel the easy way but so delicious. This is our new favorite way of eating bagel or bread.

A few weeks ago i tried making this traditional foochow (福州）snack called kompia (光饼）. My grandparents and dad grew up eating this! And my dad really loves it. But unfortunately we can't get it in sg so i really wanted to try my hand at it. So lo and behold i finally tried it!

It actually tastes really similar to a bagel. And made almost the same way, except that you don't need to parboil the bagel in water prior to baking it. And the steps / shaping is much simpler -- just roll, flatten the dough round, and punch a hole in the middle. Oh but one of the most distinctive features is that this is baked in a clay oven (and you get a clay charcoal smoke smell to it) [no such traditional oven so i used my normal convection oven -- it's ok, tasted the same, and the eater hardly smells the smoke]

I read a few sources they mentioned that this is army food. And there's a hole in the middle of the kompia is so that they can string the buns and carry them around easily. Plus they last for really long (traditional kompia is really dry and hard actually) because y'know #warfood.

Here's a little intro to this traditional food :)

https://youtu.be/qqrMUuez1C0

Anyways here's the recipe:

2 cups bread flour

1.5 tspn yeast

1 tbsp salt

1 tbsp sugar

160g water

1 tbsp oil

White sesame seeds

Steps:

Make the dough

Place bread flour, yeast, salt, sugar + 1 tbpn oil into a large mixing bowl and mix

Add in the water gradually

Knead the dough for about 10min until the dough is really smooth and stretchy. When you gently stretch the dough, it's almost translucent (aka windowpane stage). If the dough tears right away, the dough needs more kneading.

Proof

Transfer the dough to a large mixing bowl coated with a bit of oil. Cover with a wrap and let it rise at room temperature or a warm place. It will double in size, about 30min or longer. (I actually let it rise for 1.5hrs because my grandma was too lazy to get out of her nap so i waited for her to continue hahahah)

Shape and bake

Preheat oven or air fryer to 425 F. Line a baking sheet with parchment paper. After proofing, punch the dough down to release air.

Roll the dough into a long log and cut into about 8-9 pieces. Keep them covered and work with one dough at a time. Use your palm to flatten the dough into a disc, about 1/2 inch thick and 4-5 inch in diameter.

Sprinkle sesame seeds on top (and press them in a little so that they will actually stay after baking). Repeat with the rest of the dough.

Bake the bagel for about 13-15 min at 425 F for about 13-15min or until golden brown. Baking time might be shorter in an air fryer or if your oven is small.

Remove from oven and let them cool completely on a cooling rack.

Store

Once the kompia have cooled completely, you can store them in a container or resealable bag or bread box for about 2-3 days. Anything longer they may get harder and stale. For longer storage, freeze them by placing them on a baking sheet and pop in the freezer for 1hr, then transfer to a freezer bag. They can be kept for up to 3 months in the freezer.

Reheat

To reheat, preheat oven at 350 F and bake for about 5min or longer if you want it crispier. For frozen bagel, you may need to add 3-5min extra to baking time.

+++

Voila! The below is what i got. Haha my dough shaping skills are pretty bad. But it's ok i'm really just testing for taste first. It's the first time i'm shaping dough and working with yeast! And thank God it turned out fine!! :)

Everyone said it tasted and smelt right (even though i didn't have a clay oven). Yass!

Actually it just really tastes like a bagel. Just harder and tougher (on the inside since bagels are really hard on the outside)