Mie kering

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Mie kering
TypeNoodle
CourseMain
Place of originIndonesia
Region or stateSoutheast Asia
Serving temperatureHot
Main ingredientsDried noodle

Mie Kering or Makassar Dried Noodle is an Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner.

The recipe was devised by a Chinese descent, Ang Kho Tjao. He opened his noodle shop to sell his dried noodle and it gaining popularity in Makassar since early 1970s. Ang Kho Tjao passed his knowledge of the recipe to his three children namely Hengky, Awa', and Titi. After Ang Kho Tjao died, dried noodle shop business was continued by his three children who separately opened their own shop. Titi's are the most popular in Makassar, hence the name of "Mie Titi" become synonymous with Makassar dried noodle.[1][2] Mie Kering is one of the most famous Makassar dishes, the others are Coto Makassar and Konro.

See also[edit]

References[edit]

  1. ^ "Archived copy". Archived from the original on 2010-11-09. Retrieved 2010-12-07.CS1 maint: archived copy as title (link)
  2. ^ "Crispy Noodle". enjoy-makassar.blogspot.com.