Mie Kering or Makassar Dried Noodle is an Indonesian Chinese cuisine

Indonesian Chinese cuisine

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese dishes modified with addition of chili, santan and spices form a new Indonesian Chinese cuisine...

, a type of dried noodle

Noodle

The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...

 served with thick gravy and sliced chicken, shrimp

Shrimp

Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...

, mushrooms, liver, and squid

Squid

Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...

. It's somewhat similar to Chinese

Chinese cuisine

Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...

 I Fu Mie, only the noodle is thinner.

The recipe was devised by a Chinese descent

Chinese Indonesian

Chinese Indonesians, also called the Indonesian Chinese, are an overseas Chinese group whose ancestors emigrated from China to Indonesia, formerly a colony of the Netherlands known as the Dutch East Indies...

, Ang Kho Tjao. He opened his noodle shop to sell his dried noodle and it gaining popularity in Makassar

Makassar

Makassar, is the provincial capital of South Sulawesi, Indonesia, and the largest city on Sulawesi Island. From 1971 to 1999, the city was named Ujung Pandang, after a precolonial fort in the city, and the two names are often used interchangeably...

 since early 70s. 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. Mie Kering is one the most famous Makassar dish, the others are Coto Makassar

Coto Makassar

Coto Makassar or Coto Mangkasara , is an Indonesian culinary food originating from Makassar, South Sulawesi. It is a soup with seasoning broth made from starch. The main content of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain.Coto...

 and Konro

Konro

Konro is an Indonesian ribs soup originated from Buginese and Makassarese of South Sulawesi. Usually this soup was made with ribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut in bite size or rice...

.