Bakmi

Bakmi(Javanese:ꦧꦏ꧀ꦩꦶandSundanese:ᮘᮊᮬᮤ,romanized:bakmi) orbami(Thai:บะหมี่,pronounced[bā.mìː],Lao:ບະໝີ່,pronounced[bā.mīː]) are a type ofwheat-based noodles derived fromChinesecooking tradition. They were brought toIndonesiabyChinese immigrantsfrom southern Chinese provinces likeFujian. They are typically seasoned withsoy sauceand 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 Asiancountries, which have significant Chinese populations.
The noodles are known asbakmiin Indonesia, where they have been adapted to more closely align with the local tastes and intoJavaneseandIndo cuisine.Bakmiare between Chinese-style wheat noodles and Japaneseudonin thickness, and there are several variants in Indonesia. The namebakmiliterally translates to "meat noodle".
In Indonesia, especially in large urban areas such asJakarta,Medan, andSurabaya, there are manywarungfood stalls, restaurants, and eateries that serve this type of noodle dish, each specialising in different ingredients and toppings.
Bakmiconsists of twoHokkienChinese words, which literally translates to English as "meatnoodles" (肉麵,Pe̍h-ōe-jī:bah-mī).
Chinese influence is evident inIndonesian foodsuch asbakmi,mie ayam,pangsit,mie goreng, andkwetiau goreng.The wordsmieandbami, used inDutch, come frombakmiand were introduced into theDutch languageduring 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 namorbami haeng(egg noodles with soup and without soup respectively), and the noodles may be used in Chinese style stir-fried dishes.
In thePhilippines, a similar noodle dish is calledpancit bam-i or pancit mami, where it is calledbam-iinCebuano Bisaya,ormami/bamiinTagalog(Filipino).
Bakmiorbamiis a type ofwheatnoodle with a slightly pale yellow colour. The most common type ofbakmiin Indonesia ismi kuningor 'yellow noodles' made from finely ground wheat, sometimes enriched witheggsasmi telur(egg noodle) made into dough, ground and run through holes to create noodle strings. The traditional way to createbakmiis by pulling the dough several times coated withflourto create the noodle strings, similar to the method to makelamian.
The most common recipe ofbakmidish in Indonesia uses chicken meat as the majority of Indonesians areMuslims. Chicken noodle (Indonesian:bakmie ayam or mie ayam),mie ayamis wheat noodle topped with diced chicken meat seasoned in soy sauce.Mie ayamoften accompanied withwonton(Indonesian:pangsit) either crispy fried or in soup, and alsobakso(meatball).Bakmi ayamis a popularChinese Indonesiandish and ubiquitous in Indonesian cities, it can be served in a restaurant to a humble travelling cart. The other popular Indonesianbakmirecipe is friedbakmi(Indonesian:bakmie gorengorIndonesian:mie goreng).
Bakmiis normally boiled for serving. Whenbakmiis 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 sumand fried wonton skin, to a more complete version served with fried or boiled wonton andbakso(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 includesmie ayam(chicken noodle) andmie goreng(stir fried noodle insweet soy sauce).I fu mieisbakmithat is first deep fried and then topped with a thickened gravy of vegetables and meat.