400 gram egg noodle thin size, blanched in hot water, strained then divided into 6 parts
1 onion, cut into 8
150 gram medium-sized prawn, peeled
6 meat ball, sliced thinly
100 gram Chinese cabbage, chopped
2 tablespoon corn flour, diluted in ¼ glass water
1 egg, whisked
2 celery sticks, cut 1 cm lengthwise
2 spring onion, cut 1 cm lengthwise
10 glass (2 liter) water
200 gram chicken breast fillet
8 garlic, chopped finely
½ teaspoon white pepper powder
1 teaspoon salt
Mi titi aka mi kering Makassar (Makassar dry noodle) because it is best known in Makassar
Heat oil, and deep fry noodle on medium heat until crispy and golden brown. Strain and put aside.
Boil chicken on small heat until it changes color. Take out chicken, diced into 1 cm. Put aside broth.
Heat oil, sauté spices with onion, until fragrant.
Add in prawn, cook until it changes color. Add in chicken, pour broth and bring to a boil. Add in beef liver and meat ball, then add cabbage, Chinese cabbage and carrot. Cook until vegetables are slightly tender. Add in corn flour, stir until bubble surface.
Add in egg while slowly stirring so that strings of eggs are formed. Add in tomato, celery, and spring onion. Stir a little, then remove from heat.
Place fried noodles on a soup plate, pour with hot broth. Serve with condiments.