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Bahmi

  • Bahmi with Chili-Garlic Ground Chicken

    Bahmi with Chili-Garlic Ground Chicken

    These noodles first appeared at our Easter table when I was tired of serving the same traditional holiday dinner and decided to make something completely different alongside it. They were such a hit that the family has requested them often ever since. Our version pairs thick, chewy homemade bahmi noodles with a glossy chili-garlic sauce, finely crumbled chicken, and fresh garnishes served at the table.

    Ingredients

    • Ground Chicken
    • 1 lb (454 g) ground chicken
    • 2 tbsp (30 g) Shaoxing wine
    • 2 tsp (10 g) soy sauce
    • 1 tsp (3 g) cornstarch
    • 1 tsp (5 g) neutral oil
    • Chili-Garlic Sauce
    • 2 tbsp (28 g) neutral oil
    • 2 tbsp (30 g) sambal oelek
    • 2 tbsp (18 g) garlic, finely minced
    • 2 tbsp (12 g) fresh ginger, finely minced
    • 8 green onions, thinly sliced, white portions and green tops separated; reserve the tops
    • 3 cups (710 g) chicken broth
    • ⅓ cup (80 g) soy sauce
    • ¼ cup (80 g) ketjap manis
    • 2 tbsp (30 g) Shaoxing wine
    • 2 tbsp (36 g) oyster sauce
    • 1 tbsp (12 g) granulated sugar
    • ¼ tsp (1 g) roasted sesame oil
    • 1 tbsp (15 g) fresh lime juice
    • ¼ cup (32 g) cornstarch
    • ¼ cup (60 g) cold water
    • For Serving
    • 1 batch Bahmi Noodles
    • 1 small cucumber, julienned
    • 1 cup (100 g) mung bean sprouts
    • ½ cup (70 g) roasted, unsalted peanuts, coarsely chopped
    • ¼ cup (10 g) loosely packed fresh cilantro leaves, roughly chopped
    • 1 lime, cut into wedges

    Directions

    Marinate the Chicken

    Gently combine the ground chicken, Shaoxing wine, soy sauce, cornstarch, and oil. Let stand for 10–15 minutes.

    Mix the Sauce

    Whisk together the chicken broth, soy sauce, ketjap manis, Shaoxing wine, oyster sauce, and sugar. In a separate small bowl, stir together the cornstarch and cold water.

    Cook the Chicken

    Heat a wok or large skillet over medium-high heat. Add the oil, followed by the chicken. Let the chicken sear briefly, then break it into fine crumbles and cook until lightly browned and the thickest pieces reach 165°F (74°C).

    Add the Aromatics

    Add the sambal oelek, garlic, ginger, and green-onion whites. Stir-fry for about 30 seconds, until fragrant. Transfer the chicken mixture to a bowl and set aside.

    Finish the Sauce

    Pour the broth mixture into the wok and bring to a boil. Stir the cornstarch slurry again, then add it gradually until the sauce is glossy, flowing, and thick enough to cling to the noodles. The entire slurry may not be needed. Remove from the heat and stir in the roasted sesame oil and lime juice.

    Add about one-third of the finished sauce to the chicken mixture, or enough to coat it generously, and stir to combine. Keep warm. Reserve the remaining sauce for the noodles. Just before serving, stir the reserved green-onion tops into the chicken mixture.

    Cook the Noodles

    Prepare the Bahmi Noodles according to the recipe. Boil for 2–4 minutes, until the noodles reach your preferred doneness, then drain thoroughly without rinsing.

    Assemble

    Toss the drained noodles with the reserved sauce until evenly coated, then transfer to shallow bowls or a serving platter. Spoon the chicken and sauce mixture over the center of the noodles. Serve immediately, with the cucumber, bean sprouts, chopped peanuts, cilantro, and lime wedges at the table.

    Yield: 6 servings.

    Notes

    Preparation

    • The sauce should remain glossy and flowing rather than becoming as thick as gravy.
    • Add the cornstarch slurry gradually; the entire amount may not be needed.
    • If the drained noodles must wait before serving, toss them with only enough neutral oil to prevent sticking.

    Variations

    • Ground pork or turkey may be substituted for the ground chicken.
    • Adjust the sambal oelek to make the sauce milder or spicier.

    Make-Ahead & Storage

    • The cooked chicken mixture and unthickened sauce can be prepared separately up to 1 day ahead and refrigerated in covered containers.
    • Reheat the chicken mixture and sauce separately. Bring the sauce to a boil, thicken it with the freshly stirred cornstarch slurry, then combine about one-third with the chicken as directed.
    • Refrigerate leftover noodles and chicken mixture separately when possible. Reheat gently, adding a small amount of chicken broth if the sauce has thickened too much.
  • Beef Bahmi Goreng

    Beef Bahmi Goreng

    Beef Bahmi Goreng is a savory, wok-fried noodle dish built around tender velveted beef, springy homemade bahmi noodles, crisp green cabbage, bean sprouts, shallot, garlic, ginger, and a restrained ketjap-soy glaze. This version keeps the sweetness in check so the noodles stay smoky, aromatic, and savory, while fried shallots, green onion, cilantro, and lime bring brightness and crunch at the table.

    Ingredients

    Beef

    • 1½ lb (680 g) flank steak, sirloin flap, flat iron steak, or tender steak, sliced thin against the grain

    Velveting Marinade

    • 1 cup (240 ml) water
    • ½ tsp baking soda
    • 3 tbsp (45 ml) soy sauce
    • 1 egg white
    • ¼ tsp white pepper
    • 1 tbsp (8 g) cornstarch
    • 1 tsp neutral oil

    Noodles

    Sauce

    • 2 tbsp (30 ml) ketjap manis
    • 2 tbsp (30 ml) soy sauce
    • 1 tbsp (15 ml) mushroom soy sauce
    • 1 tbsp (15 ml) oyster sauce
    • 1 tbsp (15 ml) Shaoxing wine or michiu
    • ½ tsp white pepper
    • ¼ tsp MSG, optional

    Vegetables & Aromatics

    • 3–4 tbsp (45–60 ml) neutral oil, divided
    • 4–5 cups (about 280–350 g) shredded green cabbage
    • 1 medium carrot, julienned
    • 2 shallots, thinly sliced
    • 4 green onions, whites thinly sliced and greens reserved for garnish
    • 2 tbsp (about 18 g) minced garlic
    • 1 tsp minced fresh ginger
    • 2 cups (about 200 g) bean sprouts

    Garnishes

    • Fried shallots
    • Reserved green onion greens
    • Fresh cilantro leaves
    • Lime wedges
    • Chopped dry roasted peanuts, optional
    • Sambal oelek or sambal badjak, optional

    Directions

    Velvet the Beef

    In a large bowl, whisk together the water, baking soda, and soy sauce. Add the sliced beef, separate the pieces, and toss until evenly coated. Cover and refrigerate for 30–90 minutes.

    Drain the beef very well and pat dry with paper towels. Return to a clean bowl and add the egg white, white pepper, cornstarch, and neutral oil. Mix thoroughly until the beef is evenly coated. Let rest for 15–30 minutes while preparing the remaining ingredients.

    Prepare the Noodles

    Cook the homemade bahmi noodles until just shy of fully tender. They should still have a firm bite since they will finish cooking in the wok.

    Drain very well, toss lightly with 1 tsp neutral oil, and spread on a tray or wide bowl so excess steam can escape before stir-frying.

    Mix the Sauce

    In a small bowl, stir together the ketjap manis, soy sauce, mushroom soy sauce, oyster sauce, Shaoxing wine, white pepper, and MSG, if using. Set near the stove.

    Cook the Beef

    Heat a wok over high heat until very hot. Add 1–2 tbsp (15–30 ml) neutral oil and cook the beef in batches, spreading it out so it sears instead of steaming.

    Stir-fry just until the beef is lightly browned at the edges and nearly cooked through. Transfer to a plate and set aside.

    Char the Cabbage and Carrot

    Return the wok to high heat. Add 1 tbsp (15 ml) neutral oil, then add the cabbage and carrot. Stir-fry until the cabbage picks up light browning and blistered edges while still retaining some crispness. Transfer to a plate and set aside.

    Stir-Fry the Aromatics

    Add another 1 tbsp (15 ml) neutral oil to the wok if needed. Add the shallots and green onion whites and stir-fry briefly until fragrant and beginning to soften. Add the garlic and ginger and cook for 10–15 seconds more, being careful not to brown the garlic.

    Fry the Noodles

    Add the noodles to the wok and toss over high heat until they begin to pick up light wok color in spots.

    Pour the sauce around the edges of the wok and toss rapidly until the noodles are evenly coated. The noodles should be lightly glazed, not swimming in sauce.

    Finish

    Return the beef, cabbage, and carrot to the wok and toss until everything is hot and evenly combined.

    Add the bean sprouts and toss for 15–30 seconds, just until barely softened but still fresh and crisp. Remove from heat.

    Serve

    Transfer to a serving platter and top with green onion greens, fried shallots, cilantro, and lime wedges. Add chopped dry roasted peanuts and sambal, if desired.

    Yield: 6 servings.

    Notes

    Preparation

    • For the best texture, slice the beef thinly against the grain. Partially freezing the meat for 20–30 minutes makes slicing easier.
    • Cook the cabbage separately over very high heat so it can brown slightly without softening too much.
    • Do not overcook the bean sprouts. They should stay fresh and lightly crisp.
    • This recipe is designed as a relatively dry wok-fried noodle dish. Avoid adding extra liquid unless the noodles are sticking badly.
    • The homemade bahmi noodles should be slightly undercooked before stir-frying so they keep their springy texture in the finished dish.

    Variations

    • Dutch-Chinese-Indonesian Restaurant Style: Increase the ketjap manis to 3–4 tbsp (45–60 ml), add 1–2 tsp sugar or palm sugar, use a slightly heavier hand with dark soy or mushroom soy, cook the vegetables a little softer, and use a touch more oil for a glossier takeaway-style finish.
    • Peanut Garnish: Chopped dry roasted peanuts work well when serving the noodles with saté ayam, pindasaus, or other peanut-based sides. For a cleaner noodle-forward version, omit them.
    • Spicier Version: Add sambal oelek, sambal badjak, or sliced fresh chilies to the side rather than cooking them into the noodles.
    • Chicken or Pork Version: Replace the beef with thinly sliced chicken thigh, chicken breast, pork shoulder, or pork loin and use the same velveting method.

    Serving Suggestions

    • Serve with acar ketimun for a bright, pickled contrast.
    • Pair with saté ayam and pindasaus for a fuller Indonesian-inspired meal.
    • Lime wedges are best served on the side so each person can brighten their own portion.
    • Serve with sambal on the side for heat without changing the base flavor of the noodles.

    Make-Ahead & Storage

    • The beef can be velveted several hours ahead and refrigerated until ready to cook.
    • The sauce can be mixed up to 2 days ahead and refrigerated.
    • The vegetables can be sliced earlier in the day and refrigerated separately.
    • Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet with a small splash of water if needed.
    • This dish is best served fresh, while the noodles still have wok-fried texture and the vegetables retain some crispness.
  • Homemade Bahmi Goreng Mix

    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

    • 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 made with about 10.6–12.3 oz (300–350 g) noodles, combine 1 tbsp spice mix, 2 tbsp (30 ml) ketjap manis, 1 tbsp (15 ml) light soy sauce, 1 tsp fish sauce or ½ tsp shrimp paste, 1–2 tsp sambal oelek, sambal badjak, or sambal manis to taste, and 2–3 tbsp (30–45 ml) water.

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

    Yield: About ½ cup (120 ml), enough for approximately 8 batches at 1 tbsp per batch.

    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.

    Variations

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

    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.

    Make-Ahead & Storage

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

    Bahmi Noodles

    These bahmi-style noodles are built for a firmer, springier bite than standard fresh pasta—substantial enough to stand up to stir-frying, sauce, and high heat without turning soft. A blend of bread flour and semolina gives the noodles strength and chew, while a small amount of baking soda shifts the texture toward the distinctive resilience found in many Asian noodle styles. Rolled to a moderate thickness and cut with a fettuccine cutter, this version is designed as a test batch for bahmi goreng and other noodle dishes where you want the noodles to stay pleasantly firm after cooking.

    Ingredients

    • 275 g (about 2¼ cups) bread flour
    • 175 g (about 1 cup + 1 tbsp) semolina flour
    • ½ tsp table salt
    • ¾ tsp baking soda
    • 1 large egg
    • 155–175 g (about ⅔–¾ cup) water

    Directions

    Mix the Dry Ingredients

    Add the bread flour, semolina flour, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on speed 2 just to combine.

    Combine the Liquid Ingredients

    In a measuring cup, whisk the baking soda into the water until dissolved, then whisk in the egg.

    Make the Dough

    With the mixer running on speed 2, slowly add the liquid mixture to the flour. Mix until the dough forms coarse crumbs and just begins to come together.

    Add only as much liquid as needed to form a firm, slightly dry dough. It should hold together when pressed, but should not feel soft or sticky.

    Knead

    Switch to the dough hook and knead on speed 2 for 3–4 minutes, until the dough becomes smooth and cohesive. Wrap tightly in plastic wrap.

    Rest

    Let the dough rest at room temperature for 45 minutes to allow the flour to fully hydrate and the gluten to relax.

    Roll the Dough

    Divide the dough into 4 portions. Working with one piece at a time, flatten slightly and pass it through the pasta roller on the widest setting. Fold and repeat several times until the sheet is smooth and even.

    Gradually reduce the thickness until reaching setting #4.

    Cut the Noodles

    Run the sheets through a fettuccine cutter. Lightly dust the noodles with flour and arrange in loose nests or straight lengths to prevent sticking.

    Dry

    Let the noodles air dry for 30–60 minutes before cooking. This helps the noodles develop a firmer exterior and improves their texture in stir-fried dishes.

    Cook

    Bring a large pot of well-salted water to a boil. Cook the noodles for 2–4 minutes, depending on how long they were dried and how firm you want them.

    Drain well and use immediately in bahmi goreng or another stir-fried noodle dish.

    Yield: 4 servings.

    Notes

    Preparation

    • For the most consistent results, use a kitchen scale for the bread flour, semolina flour, and water.
    • This dough should feel firmer than standard fresh pasta dough. Resist the urge to add too much water.
    • Dissolving the baking soda in the water first helps distribute it evenly throughout the dough.
    • If the dough seems too dry to come together, add water 1 tsp at a time until it just holds.
    • Because this dough contains baking soda, it will have a slightly different aroma and feel than traditional Italian-style pasta dough.

    Variations

    • Less Alkaline: For a slightly firmer, more wheat-forward noodle, reduce the baking soda to ½ tsp.
    • More Spring: For a stronger alkaline character and more spring, increase the drying time slightly and keep the noodles on the shorter end of the cooking range.
    • Softer Noodles: For a somewhat softer, more pliable noodle, use 300 g (about 2½ cups) bread flour and 150 g (about ⅞ cup) semolina flour. Begin with 155 g (about ⅔ cup) water and add more only as needed to form a firm, slightly dry dough.

    Serving Suggestions

    • Use for bahmi goreng, mie goreng, or other stir-fried noodle dishes where a firmer noodle is desirable.
    • These noodles are especially good with savory sauces that include ketjap manis, soy sauce, garlic, and aromatics.
    • For a ramen-style application, roll the dough one setting thinner and cut using a spaghetti cutter for narrower strands. Let the cut noodles rest 30–60 minutes before cooking, then boil for about 1½–2 minutes until just firm. These noodles work especially well in broth-based dishes where a springy texture is desired.

    Make-Ahead & Storage

    • The dough can be wrapped and refrigerated for up to 24 hours before rolling. Let it come closer to room temperature before using.
    • Cut noodles can be refrigerated for up to 1 day if lightly floured and loosely covered.
    • For longer storage, freeze the noodles in loose nests and cook directly from frozen, adding a little extra time as needed.