Bakmi

Bakmi (to pronounce “bak” by retaining “K” final in the glottis, which becomes thus inaudible for a French ear) is the orthography Indonesia of a word Hokkien (one of the Chinese languages of the South) which wants to say “yellow noodles”. It is under this name that in Indonesia, one knows these Chinese pastes of wheat durum which were spread in all the Southeast Asia because of the presence of communities of Chinese origin in this area.

The bakmi is thus not specifically indonésien, but Indonésiens invented clean receipts to prepare and adapt this raw material. In Indonesia, one thus eats these noodles in forms varied, out of soup ( bakmi kuah , the word hokkien kuah meaning “bubble”) or fried ( Bakmi goreng ), accompanied or not by a goûteux set by vegetables and pieces of chicken or shrimps, the sprinkled whole of sauce Soja ( soyu ).

To note that this dish is particularly common in New Caledonia under the name of Bami where it was imported by the immigrant workers indonésiens of the beginning of the 20th century before being more largely widespread in the local population and near the tradesmen of origin Vietnamese. Thus, midday, it is not rare to find a grocer which sells some in the small boats to carry. It is generally prepared there with transparent vermiculations of soya while its alternative made with durum wheat noodles is called Bami yellow pastes and is less common.

See too

Kitchen indonésienne

Random links: