Bakmi

Bakmi topped with pork
Alternative names	Bami,bakmie
Type	Noodle
Course	Main dish
Place of origin	Indonesia[1]
Region or state	Indonesia Thailand Singapore Laos Suriname Belgium Netherlands
Serving temperature	hot
Main ingredients	Wheat flour,ground pork,soy sauce
Media:Bakmi

Bakmi (Javanese:ꦧꦏ꧀ꦩꦶ andSundanese:ᮘᮊᮬᮤ,romanized: bakmi) orbami (Thai:บะหมี่,pronounced[bā.mìː],Lao:ບະໝີ່,pronounced[bā.mīː]) are a type ofwheat-based noodles derived fromChinese cooking tradition. They were brought toIndonesia^[1] byChinese immigrants from southern Chinese provinces likeFujian. They are typically seasoned withsoy sauce and topped with pork products, which are substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles have become one of the most common noodle dishes inSoutheast Asian countries, which have significant Chinese populations.

The noodles are known asbakmi in Indonesia, where they have been adapted to more closely align with the local tastes and intoJavanese andIndo cuisine.Bakmi are between Chinese-style wheat noodles and Japaneseudon in thickness, and there are several variants in Indonesia. The namebakmi literally translates to "meat noodle".

In Indonesia, especially in large urban areas such asJakarta,Medan, andSurabaya, there are manywarung food stalls, restaurants, and eateries that serve this type of noodle dish, each specialising in different ingredients and toppings.^[2]

Bakmi consists of twoHokkien Chinese words, which literally translates to English as "meatnoodles" (肉麵,Pe̍h-ōe-jī:bah-mī).

Chinese influence is evident inIndonesian food such asbakmi,mie ayam,pangsit,mie goreng, andkwetiau goreng.^[3] The wordsmie andbami, used inDutch, come frombakmi and were introduced into theDutch language during theDutch colonial period in Indonesia. Indonesian food is very popular in theNetherlands, andbami goreng (friedbakmi) is a popular dish.

InThailand, wheat-based egg noodles are known asbami, which may be ordered asbami nam orbami haeng (egg noodles with soup and without soup respectively), and the noodles may be used in Chinese style stir-fried dishes.^[4]

In thePhilippines, a similar noodle dish is calledpancit bam-i or pancit mami, where it is calledbam-i inCebuano Bisaya,^[5] ormami/bami inTagalog (Filipino).^[6][7]

Bakmi orbami is a type ofwheat noodle with a slightly pale yellow colour. The most common type ofbakmi in Indonesia ismi kuning or 'yellow noodles' made from finely ground wheat, sometimes enriched witheggs asmi telur (egg noodle) made into dough, ground and run through holes to create noodle strings. The traditional way to createbakmi is by pulling the dough several times coated withflour to create the noodle strings, similar to the method to makelamian.

The most common recipe ofbakmi dish in Indonesia uses chicken meat as the majority of Indonesians areMuslims. Chicken noodle (Indonesian:bakmie ayam or mie ayam),mie ayam is wheat noodle topped with diced chicken meat seasoned in soy sauce.Mie ayam often accompanied withwonton (Indonesian:pangsit) either crispy fried or in soup, and alsobakso (meatball).Bakmi ayam is a popularChinese Indonesian dish and ubiquitous in Indonesian cities, it can be served in a restaurant to a humble travelling cart. The other popular Indonesianbakmi recipe is friedbakmi (Indonesian:bakmie goreng orIndonesian:mie goreng).

Bakmi is normally boiled for serving. Whenbakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with animal fats, either from pork, chicken or beef. The noodles are then served with various toppings: an example would include a few slices ofchar siu (叉燒) or barbecued pork, with addition of Chinese green vegetables and a bowl ofbroth.

In Indonesia, the most common toppings are diced seasoned chicken withchoy sum and fried wonton skin, to a more complete version served with fried or boiled wonton andbakso (meatballs).^[8] The soup is served in a different bowl, and is added to the noodles by the individual diner according to taste. Several notable Indonesian dishes developed from the original Chinese wheat noodle tradition includesmie ayam (chicken noodle) andmie goreng (stir fried noodle insweet soy sauce).I fu mie isbakmi that is first deep fried and then topped with a thickened gravy of vegetables and meat.

• Bakmi bangka, aChinese Indonesian noodle dish fromBangka Island. Noodles are topped with minced pork, slices of braised pork, mushroom and chopped scallion.^[9] The original Chinese Indonesian version uses minced pork; thehalal version, however, usually uses minced chicken.^[10] The soup,sambal tauco and key lime are usually served on the side.
• Bakmi siantar, pork noodle fromPematang Siantar town in North Sumatra, usually served with redchar siu coloured withangkak. Popular withinBatak cuisine, it was derived from, and possibly the most closer version to the traditionalChinese Indonesianbakmi (meat/pork noodle).^[11] The soup and sambal are usually served on the side.
• Bakmi ayam, Indonesian Chinese chicken noodles.
• Bakmi goreng, Indonesian Chinese fried noodles, omnipresent in Indonesia.
• Bakmi jawa, from Central and EastJava with somewhat wet consistency.
• Bakmi aceh, fromAceh; it has a curry-like flavor.
• Bakmi celor, fromPalembang. Noodles are topped with shrimps, bean sprouts, sliced egg, and celery and poured with sweet and starchy gravy.
• Bakmi pangsit, generally known fromSumatera area,North Sumatera,Medan, etc. The soup and sambal are usually served on the side.
• Bakmi belitung, fromBelitung island. Noodles are topped with shrimps, cubed potatoes, sliced cucumbers, andemping and poured with sweet and starchy brown gravy. Sambal and key limes are usually served on the side.
• Bakmi kangkung is composed of noodles,kangkung, bean sprouts, minced meat and broth. Kaffir limes are usually served on the side.
• Bakmi jambi, fromJambi (city). Noodles are topped with minced pork, slices of grilled pork and chopped scallion. The soup is served on the side containing wontons, fish balls, lettuce and sometimes pig organs. The soup is cloudy due to the finely minced pork minced in it.
• Bakmi palembang, fromPalembang. Noodles are topped with minced pork, slices of grilled pork and chopped scallion. The soup, sambal and key limes are served on the side.
• Bakmi pontianak, fromPontianak. Noodles are topped with crab meat, fish balls, sliced fishcakes, minced pork, fried wonton skin and chopped scallion. The soup, sambal and calamansi are served on the side.
• Bakmi singkawang, fromSingkawang. Noodles are topped with minced pork, slices ofchar siu, fish balls, sliced fishcakes, wontons and chopped scallion. The soup, sambal and pickled galangal are served on the side. Pork can be substituted with beef or chicken.

• Bami haeng (Thai:บะหมี่แห้งเป็ด, a dish made with wheat noodles (bami) served "dry" (haeng).
• Bami mu daeng (Thai:บะหมี่หมูแดง), noodle dish withred roast pork.
• Khao soi (Thai:ข้าวซอย),Northern Thai curry-soup dish which usesbami noodles.^[12]

• Mie ayam
• Mie goreng
• Mie rebus
• Pancit mami

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• Indonesian Chinese cuisine
• Javanese cuisine
• Dutch fusion cuisine
• Indonesian noodles
• Indonesian noodle dishes
• Thai noodle dishes
• Mixed noodles

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