Bakmi

Bakmi is a noodle dish common in Indonesian and Malay-speaking cuisines, with roots in Chinese Indonesian communities. The name derives from the Hokkien/Minnan words bak-mī, referring to white wheat noodles used in the dish.

Most bakmi centers on wheat egg noodles, served in two broad ways: a soup-based version called bakmi kuah, and a dry, wok-fried version called bakmi goreng. In soups, the noodles are paired with clear chicken or beef broth and toppings such as sliced chicken or pork, braised char siu, dumplings (wontons or siomay), mushrooms, greens, and fried shallots. In bakmi goreng, the noodles are tossed with soy sauce or sweet dark sauce, eggs, vegetables, and often meat such as chicken, pork, or beef.

Indonesia-specific variants include bakmi ayam (with chicken), bakmi pangsit (with dumplings), and other regional styles. Pork is common in ethnic Chinese households but Indonesian halal cuisine often substitutes chicken or beef. Street stalls and casual eateries widely offer bakmi with an affordable price, and it remains a staple of urban street food and casual dining.

In Malaysia and Singapore, bakmi is also popular in Chinese communities and hawker centers, sometimes under the same names, and is commonly served as bakmi goreng or bakmi soup, with similar toppings or wontons.

Origin and influence: The dish originated with Chinese immigrants in Indonesia, with adaptations to local tastes and ingredients. Over time it has become a widespread, everyday dish in urban centers and family kitchens.