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| Alternative names | Bakmi jawa, mi jawa, mee Jawa |
|---|---|
| Type | Noodle |
| Course | Main |
| Place of origin | Indonesia[1] |
| Region or state | Yogyakarta Central Java |
| Serving temperature | Hot |
| Main ingredients | Noodles,chicken,eggs, garlic, shallot,candlenut,coriander,cabbage,leek,choy sum, tomato, salt andpepper |
Bakmi jawa (lit. 'Javanese noodles'), also calledmi jawa ormie jawa in Indonesia, ormee Jawa in Malaysia, is a traditionalJavanese-stylenoodle,[1] commonly found in Indonesia and Malaysia. The dish is made of yellow noodles,chicken, vegetables, egg and spices. The recipe however, is slightly different betweenmie jawa in Indonesia andmee Jawa in Malaysia.
Because of its similarity,mie jawa is often confused withmie rebus (boiled noodles), but onlymie godhog jawa is identical tomie rebus.
Just like many Asian noodle recipes, it is thought that this noodle was influenced by Chinese noodle soup.[2] The spice however, is more suited to Javanese taste, which is more spicy and slightly sweet. The name suggests that this dish originated fromJava, Indonesia, or created byJavanese people. In Indonesia,mie jawa thought was originated fromCentral Java area, and often associated with the royal city ofYogyakarta.[1]Mie jawa vendors are commonly found in Javanese cities and towns, with major concentration in Yogyakarta, Klaten, Wonosobo, Semarang and Solo. The dish also can be found sold by street vendors using cart, either mobile/travelling or stationed in busy street, in other Indonesian major cities including Jakarta, Bandung and Surabaya.
In Malaysia, it is believed that the dish was brought by theJavanese Malaysian community during the early 19th-century in Malaysia.[3][4] The recipe ofmee Jawa in Malaysia is also differ by the addition ofsweet potato-base sauce into the dish.mee Jawa mobile hawkers sold it by carrying two baskets with long wooden sticks on their shoulder and cycling by bicycle from one place to another. Not to mention Malaysia has tropical weather which sometimes has drastic heatwaves from time to time. Despite that, this dish was still sold anyhow.[5]
In Indonesia the termbakmi jawa ormie jawa is simply means "Javanese noodles", and there are multiple variants exist in the country. In Indonesia there are three major variants of Javanese noodles, which differ according to its moist content.
Traditional authenticbakmi jawa usesayam kampung (local breed free-range chicken), uses local spice including shallot, garlic, coriander, candlenut, pepper, leek, cabbage, green tomato and cooked on hot charcoal-fuelled earthenware stove to acquire better heat and gave an earthy smoky aroma.[1]
The dish is made up of yellow egg noodles drenched in blended sweet potato base with tomato sauce and prawn stock. The famous stalls are located within the states of Malaysia calledPenang andSarawak.[9]
The gravy is made of beef stock to give it a slightly meaty flavor on top of the sweetness of the sweet potato and tart flavor of the tomato paste. The resulting gravy is a thick concoction with the natural sweetness of the sweet potato base balanced out by the tomato paste so that it is not cloyingly sweet.
The main ingredients of the dish consists ofbean curd, beansprouts,hard-boiled egg, ground peanuts and, optionally, fried shallots or shrimp.[10]
Bakmi Godhog (Javanese Boiled Noodle), a Chinese influence to Indonesian cuisine esp. Javanese
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