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 Bakmi topped with pork | |
| Alternative names | Bami, bakmie |
|---|---|
| Type | Noodle |
| Course | Main dish |
| Place of origin | Indonesia[1] |
| Region or state | |
| Serving temperature | hot |
| Main ingredients | Wheat flour, ground pork, soy sauce |
Bakmi (Javanese: ꦧꦏ꧀ꦩꦶ and Sundanese: ᮘᮊᮬᮤ, romanized: bakmi) or bami (Thai: บะหมี่, pronounced [bā.mìː], Lao: ບະໝີ່, pronounced [bā.mīː]) are a type of wheat-based noodles derived from Chinese cooking tradition. They were brought to Indonesia[1] by Chinese immigrants from southern Chinese provinces like Fujian. They are typically seasoned with soy 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 in Southeast Asian countries, which have significant Chinese populations.
The noodles are known as bakmi in Indonesia, where they have been adapted to more closely align with the local tastes and into Javanese and Indo cuisine. Bakmi are between Chinese-style wheat noodles and Japanese udon in thickness, and there are several variants in Indonesia. The name bakmi literally translates to "meat noodle".
In Indonesia, especially in large urban areas such as Jakarta, Medan, and Surabaya, there are many warung food stalls, restaurants, and eateries that serve this type of noodle dish, each specialising in different ingredients and toppings.[2]
- ^ a b "Sejarah Bakmie Indonesia". (Indonesian)
- ^ Valentina, Jessicha (29 March 2019). "Jakpost guide to Tirta Lie's favorite 'bakmi' places". The Jakarta Post. Retrieved 23 June 2024.