📝 About This Recipe
Hailing from the coastal city of Makassar in South Sulawesi, Mie Titi is a legendary Indonesian street food masterpiece defined by its dramatic textures. It features a nest of ultra-thin, deep-fried egg noodles that maintain their crunch even as they are submerged in a rich, velvety egg-drop gravy. Packed with succulent seafood, tender chicken, and fresh greens, this dish offers a comforting yet sophisticated balance of savory flavors and satisfying textures.
🥗 Ingredients
The Noodles
- 500 grams Thin egg noodles (fresh or dried, very thin variety)
- 500 ml Vegetable oil (for deep frying)
Protein and Vegetables
- 200 grams Chicken breast (boiled and shredded)
- 150 grams Medium shrimp (peeled and deveined)
- 6 pieces Beef meatballs (Bakso) (thinly sliced)
- 1 bunch Choy Sum (Sawi Hijau) (cut into 2-inch pieces)
The Gravy Base
- 5 cloves Garlic (finely minced)
- 1 liter Chicken broth (high quality or homemade)
- 2 Eggs (lightly beaten)
- 4 tablespoons Cornstarch (dissolved in 4 tbsp water)
- 1 tablespoon Fish sauce
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White pepper (ground)
- 1/2 teaspoon Sugar (to balance flavors)
Garnish and Condiments
- 2 tablespoons Fried shallots (for topping)
- 2 pieces Key lime (Jeruk Nipis) (cut into wedges)
- 5-10 pieces Bird's eye chilies (soaked in vinegar for 'Sambal Kuning')
👨🍳 Instructions
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1
If using fresh noodles, loosen them gently to ensure they aren't clumped together. If using dried noodles, soak them in warm water for 2 minutes until just pliable, then drain and pat thoroughly dry with a paper towel.
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2
Heat the vegetable oil in a deep wok or frying pan over medium-high heat until it reaches approximately 180°C (350°F).
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3
Divide the noodles into 4 portions. Fry one portion at a time by spreading them out into a circular nest shape in the oil. Fry for 2-3 minutes until golden brown and very brittle. Drain on paper towels and set aside.
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4
In a clean wok, heat 2 tablespoons of oil. Sauté the minced garlic until fragrant and slightly golden, taking care not to burn it.
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5
Add the shrimp and sliced meatballs. Stir-fry for 2 minutes until the shrimp turns pink and the meatballs are slightly seared.
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6
Pour in the chicken broth and bring to a rolling boil. Add the shredded chicken breast.
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7
Season the broth with fish sauce, salt, white pepper, and sugar. Taste and adjust the seasoning as needed; it should be savory and clean.
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8
Add the Choy Sum (Sawi Hijau) to the boiling broth. Cook for only 1 minute so the greens stay vibrant and slightly crunchy.
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9
While the broth is boiling, slowly pour in the cornstarch slurry while stirring constantly. The sauce should thicken into a glossy, translucent gravy.
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10
Turn the heat to low. Slowly drizzle the beaten eggs into the gravy in a thin stream, waiting 5 seconds before stirring gently to create beautiful 'egg ribbons'.
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11
To assemble, place one nest of crispy noodles on a deep serving plate. Pour a generous amount of the hot gravy and toppings over the center of the noodles.
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12
Garnish immediately with fried shallots and serve with a side of lime wedges and chili sauce.
💡 Chef's Tips
Ensure the noodles are completely dry before frying to achieve maximum crispness and avoid oil splattering. Don't skip the lime juice at the end; the acidity cuts through the richness of the starchy gravy perfectly. For a truly authentic Makassar experience, use yellow 'Sambal Kuning' (yellow chili paste) which is very spicy and tangy. If the gravy becomes too thick, add a splash more broth; it should be pourable, not like a paste. Fry the noodles in small batches to maintain the oil temperature and ensure an even golden color.
🍽️ Serving Suggestions
Serve with a side of pickled cucumbers and carrots (Acar) to provide a refreshing crunch. Pair with a glass of cold Es Teh Manis (Indonesian Sweet Iced Tea) to balance the heat. Provide extra 'Krupuk' (prawn crackers) on the side for even more texture. Always serve immediately after pouring the gravy so the diner can experience the transition from crunchy to soft noodles.