Titi Noodle Recipe
This typical Makassar dish is similar to the ifumie that we usually encounter. It's just that the noodles used are very distinctive, which are small and straight like a stick. Mie titi is savory smothered in a thick gravy made from eggs and cornstarch. The seasoning is very simple, just garlic is enough. Other complementary ingredients can be adjusted according to taste, such as shrimp, chicken, eggs, or meatballs.
Ingredients
- Wet noodles, brew hot water and drain - 3 handfuls
- Chicken breast, diced - 2 pieces
- Meatballs, cut into pieces - 5 grains
- Shrimp - 10 tails
- Eggs, beaten - 2 eggs
- Green mustard, chopped - 3 bunches
- Garlic, puree - 5 cloves
- Maizena, dissolved in a little water - 3 tbsp
- Salt - 1/2 tsp
- Flavoring (optional) - 1/4 tsp
- Water - 300 ml
- Right amount of oil
- See Mother's Recipe Version
Plans
- 1. Heat plenty of oil. Fry the noodles until they turn brown. Lift and drain. Set aside.
- 1. Wet noodles can be replaced with small dry noodles such as sticks.
What noodles are used for titi noodles? Ingredients: 200 gr wet yellow noodles (you can also use dry yellow noodles) 100 gr chicken breast, cut into small cubes. 2 sausages.
What is mie titi?
Mie Titi is not the name of a dish like fried noodles, noodle soup, and so on. In Mandarin, Titi itself means "younger brother" which is the nickname of the founder, Ang Kho Tjao, who in 1950 was a famous noodle trader in Makassar.
What's the best noodle to cook?
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