Homemade Bahmi Goreng Mix

This homemade bahmi goreng spice mix is our pantry-friendly take on the classic Conimex packet I grew to love while living in the Netherlands. It delivers that familiar savory, slightly sweet, and aromatic flavor—but with better ingredients and more flexibility. Keep a jar on hand, and you’re never more than a few minutes away from a quick, deeply satisfying batch of bahmi goreng.

Ingredients

Spice Mix (Makes ~5 Batches)

• 5 tsp garlic powder
• 5 tsp onion powder
• 1½ tsp ground white pepper
• ¼ tsp ground black pepper
• 1¼ tsp turmeric
• 1½ tsp ground coriander
• 1 tsp ground ginger
• ½ tsp ground galangal
• ¼ tsp ground celery seed
• ¼ tsp paprika
• 2½ tsp sugar
• 2 tsp table salt
• 2½ tsp MSG (optional but recommended)
• ¼ tsp citric acid (optional)

Directions

Mix the Spice Blend

Combine all ingredients in a small jar or airtight container. Shake well for 20–30 seconds to evenly distribute the spices. Shake again briefly before each use.

Use for Bahmi Goreng

For one batch of bahmi goreng (about 10–12 oz / 300–350 g noodles), use:

• 1 tbsp spice mix
• 2 tbsp ketjap manis
• 1 tbsp light soy sauce
• 1 tsp fish sauce or ½ tsp shrimp paste
• 1–2 tsp sambal oelek, sambal badjak, or sambal manis (to taste)
• 2–3 tbsp water

Add to the wok during cooking and toss until the noodles are evenly coated, glossy, and heated through.

Notes

Preparation

• This mix is designed to recreate the flavor of Conimex bahmi goreng seasoning using pantry ingredients.
• Ground galangal adds an authentic Indonesian note; if unavailable, increase ginger slightly.
• Citric acid adds subtle brightness similar to packaged mixes but is optional.
• If citric acid is not available, add a squeeze of fresh lime juice during cooking for brightness.
• If using salty ingredients such as soy sauce, fish sauce, shrimp paste, or pre-seasoned vegetables, adjust seasoning to taste.

Serving Suggestions

• Use this mix with our Bahmi Goreng recipe for a quick, flavorful meal.
• Pairs well with krupuk and a side of acar timun for contrast.

Variations

• Add extra sambal for more heat or depth—badjak for richness, oelek for brightness, or manis for a sweeter profile.
• For deeper flavor, briefly fry the sambal in the wok with aromatics before adding noodles.
• If using sambal manis, taste before adding extra sweetness since both sambal manis and ketjap manis bring sweetness to the dish.

Make-Ahead & Storage

• Store in an airtight container for up to 6 months.
• Shake before each use to keep the blend evenly mixed.