Bakmi

Bakmi

Bakmi topped with pork
Type	Noodle
Place of origin	Indonesia
Main ingredients	Wheat flour, ground pork, soy sauce

Bakmi consists of two Hokkien Chinese words literally translated to English as "meat noodles" (, Pe̍h-ōe-jī: bah-mī). Bakmi is a wheat based noodle which was brought to Southeast Asia by Chinese immigrants with Fujian or Hokkien origin, generally prepared and topped with minced pork seasoned in soy sauce and few sliced of char siu (叉燒) or barbecued pork, with addition of Chinese green vegetables and a bowl of broth.

Today, bakmi become one of common noodle dish, and especially in Southeast Asia which have significant Chinese populations. The dish has also been further developed to more closely align with the local tastes. Bakmi is between Chinese style wheat noodles and Japanese udons in thickness, and there are several variants of bakmi in Indonesia. Although the name bakmi literally translate to "pork noodle", different types of meat might be used, including chicken and beef. Variation includes mie ayam (chicken noodle) and mie goreng (stir fried noodle in sweet soy sauce).

Chinese influences is evident in Indonesian food, such as bakmi, mie ayam, pangsit, mie goreng and kwetiau goreng. The dish is derived from Chinese cooking tradition. Bakmi/bami strongly resembles the Chinese noodles called lamian and mee pok.