bami

Bami is a term used for Chinese-style wheat noodles and for dishes prepared with them in Indonesian and Dutch culinary contexts. The spelling bami is common in the Netherlands and in some Dutch-influenced communities, where it is used as an alternative to bakmi, the Indonesian word for noodle dishes. Both forms derive from Chinese terms for white noodles, reflecting the influence of Chinese cuisine on Indonesian and Southeast Asian cooking.

In Indonesia and Malaysia, bakmi refers to a family of noodle dishes that can be served dry or in broth, and with a variety of toppings. Common preparations include bakmi goreng (fried noodles with vegetables, meat or seafood), bakmi ayam (noodles with chicken), and bakmi pangsit (noodles with fried wontons). In the Netherlands, bami goreng is a staple in Indo-Dutch cuisine and is often adapted to local tastes, frequently featuring chicken, vegetables, and sweet soy sauce (kecap manis). The dish can be served as a main course or as part of a meal.

Culinary preparation varies by region, but the core ingredient is usually thin, long noodles made from wheat flour, sometimes with egg. Bami is part of a broader family of noodle dishes in Southeast Asia, sharing ancestry with other mie or noodle preparations across the region.