Bakmi

''Bakmi'' ( jv, ꦧꦏ꧀ꦩꦶ, bakmi) or ''bami'' ( th, บะหมี่, ) is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fujian. It is typically prepared seasoned in soy sauce and topped with pork products, which is often substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles has become one of the most common noodle dishes, especially in Southeast Asian countries which have significant Chinese populations and known by various names.

Chinese-style wheat noodles is known as ''bakmi'' in Indonesia, where it has been adapted to more closely align with the local tastes and adapted in Javanese and Indo cuisine. ''Bakmi'' is between Chinese style wheat noodles and Japanese udons in thickness, and there are several variants of ''bakmi'' in Indonesia. The name ''bakmi'' literally translates to "meat noodle", where meat includes chicken and beef.

Origin and history

''Bakmi'' consists of two Hokkien Chinese words, which literally translates to English as "meat noodles" (, ).

Chinese influences is evident in Indonesian food, such as ''bakmi'', ''mie ayam'', ''pangsit'', '' mie goreng'', and ''kwetiau goreng''. The words ''mie'' and ''bami'', used in Dutch, come from ''bakmi'' and were introduced into the Dutch language during the Dutch colonial period in Indonesia. Indonesian food is very popular in the Netherlands, and '' bami goreng'' (fried ''bakmi'') is a popular dish.

In Thailand, wheat-based egg noodles are known as ''bami'', which may be ordered as ''bami nam'' or ''bami haeng'' (egg noodles with soup and without soup respectively), and the noodles may be used in Chinese style stir-fried dishes.

Ingredients

''Bakmi'' or ''bami'' is a type of wheat noodle with a slightly pale yellow colour. The most common type of ''bakmi'' in Indonesia is ''mi kuning'' or 'yellow noodles' made from finely ground wheat, sometimes enriched with eggs as ''mi telur'' (egg noodle) made into dough, ground and run through holes to create noodle strings. The traditional way to create ''bakmi'' is by pulling the dough several times coated with flour to create the noodle strings, similar to the method to make ''lamian''.

The most common recipe of ''bakmi'' dish in Indonesia uses chicken meat as the majority of Indonesians are Muslims. Chicken noodle ( id, bakmie ayam or mie ayam), ''mie ayam'' is wheat noodle topped with diced chicken meat seasoned in soy sauce. ''Mie ayam'' often accompanied with wonton ( id, pangsit) either crispy fried or in soup, and also ''bakso'' (meatball). ''Bakmi ayam'' is a popular Chinese Indonesian dish and ubiquitous in Indonesian cities, it can be served in a restaurant to a humble travelling cart. The other popular Indonesian ''bakmi'' recipe is fried ''bakmi'' ( id, bakmie goreng or id, mie goreng).

Preparation

''Bakmi'' is normally boiled for serving. When ''bakmi'' 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 of ''char siu'' (叉燒) or barbecued pork, with addition of Chinese green vegetables and a bowl of broth.

In Indonesia, the most common toppings are diced seasoned chicken with choy sum and fried wonton skin, to more expensive type using fried or boiled wonton and ''bakso'' (meatballs). 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 includes ''mie ayam'' (chicken noodle) and '' mie goreng'' (stir fried noodle in sweet soy sauce). '' I fu mie'' is ''bakmi'' that is first deep fried and then topped with a thickened gravy of vegetables and meat.

Varieties

Indonesian

* ''Bakmi bangka'', a Chinese Indonesian noodle dish from Bangka Island. It is a plate of noodle topped with minced pork, slices of braised pork, mushroom and chopped scallion. The original Chinese Indonesian version uses minced pork, the halal version however, usually uses minced chicken.
* ''Bakmi siantar'', pork noodle from Pematang Siantar town in North Sumatra, usually served with red ''char siu'' coloured with ''angkak''. Popular within Batak cuisine, it was derived from, and possibly the most closer version to the traditional Chinese Indonesian ''bakmi'' (meat/pork noodle).
* '' Bakmi ayam'', Indonesian Chinese chicken noodles.
* '' Bakmi goreng'', Indonesian Chinese fried noodles, omnipresent in Indonesia.
* '' Bakmi jawa'', from Central and East Java with somewhat wet consistency.
* '' Bakmi aceh'', from Aceh, it has a curry-like flavor.
* '' Bakmi celor'', from Palembang, it has a sweet starchy gravy.
* '' Bakmi pangsit'', generally known from Sumatera area, North Sumatera, Medan, etc.
* ''Bakmi belitung'', from Belitung island, with sweet white sauce.
* '' Bakmi kangkung'', it is composed of noodles, ''kangkung'', bean sprouts, lime juice, mince meat, and broth.

Thailand

* ''Bami haeng'' ( th, บะหมี่แห้งเป็ด, a dish made with wheat noodles (''bami'') served "dry" (''haeng'').
* ''Bami mu daeng'' ( th, บะหมี่หมูแดง), noodle dish with red roast pork.
* ''Khao soi'' ( th, ข้าวซอย), Northern Thai curry-soup dish which uses ''bami'' noodles.

See also

*Kolo mee
*Mie ayam
* Mie goreng
*Mie rebus

References

{{Thai cuisine

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