also bakso (meatball). Bakmi ayam is a popular Chinese Indonesian dish and ubiquitous in Indonesian cities, it can be served in a restaurant to a humble travelling cart. The other popular Indonesian bakmi recipe is fried bakmi ( or ). Preparation Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with animal fats, either from pork, chicken or beef. The noodles are then served with various toppings: an example would include a few slices of char siu (叉燒) or barbecued pork, with addition of Chinese green vegetables and a bowl of broth. In Indonesia, the most common toppings are diced seasoned chicken with choy sum and fried wonton skin, to more expensive type using fried or boiled wonton and bakso (meatballs). The soup is served in a different bowl, and is added to the noodles by the individual diner according to taste. Several notable Indonesian dishes developed from the original Chinese wheat noodle tradition includes mie ayam (chicken noodle) and mie goreng (stir fried noodle in sweet soy sauce). I fu mie is bakmi that is first deep fried and then topped with a thickened gravy of vegetables and meat. Varieties Indonesian Bakmi bangka, a Chinese Indonesian noodle dish from Bangka Island. It is a plate of noodle topped with minced pork, slices of braised pork, mushroom and chopped scallion. The original Chinese Indonesian version uses minced pork, the halal version however, usually uses minced chicken. Bakmi siantar, pork noodle from Pematang Siantar town in North Sumatra, usually served with red char siu coloured with angkak. Popular within Batak cuisine, it was derived from, and possibly the most closer version to the traditional Chinese Indonesian bakmi (meat/pork noodle). Bakmi ayam, Indonesian Chinese chicken noodles. Bakmi goreng, Indonesian Chinese fried noodles, omnipresent in Indonesia. Bakmi jawa, from Central and East Java with somewhat wet consistency. Bakmi aceh, from Aceh, it has a curry-like flavor. Bakmi celor, from Palembang, it has a sweet starchy gravy. Bakmi pangsit, generally known from Sumatera area, North Sumatera, Medan, etc. Bakmi belitung, from Belitung island, with sweet white sauce. Bakmi kangkung, it is composed of noodles, kangkung, bean sprouts, lime juice, mince meat, and broth. Thailand Bami haeng (, a dish made with wheat noodles (bami) served "dry" (haeng). Bami mu daeng (), noodle dish with red roast