Mie Celor


Mie Celor (meaning Celor noodle), is a noodle dish served in coconut milk soup and ebi (dried shrimp) broth, served with bean sprouts and boiled egg, and sprinkled with sliced fresh celery, spring onion and fried shallot. In local South Sumatran Malay dialect, celor or celur means showering the ingredients in boiled hot water, it refer to the method of softening and cooking the noodle before simmered in coconut milk. The dish is originated from Palembang, South Sumatra, Indonesia, and together with Pempek it has become Palembang specialty. It is made from rather large yellow noodle, with the size similar of Japanese buckwheat noodle.

 

Mie Celor

Mie Celor

Mie Celor (meaning Celor noodle), is a noodle dish served in coconut milk soup and ebi (dried shrimp) broth, served with bean sprouts and boiled egg, and sprinkled with sliced fresh celery, spring onion and fried shallot. In local South Sumatran Malay dialect, celor or celur means showering the ingredients in boiled hot water, it refer to the method of softening and cooking the noodle before simmered in coconut milk. The dish is originated from Palembang, South Sumatra, Indonesia, and together with Pempek it has become Palembang specialty. It is made from rather large yellow noodle, with the size similar of Japanese buckwheat noodle.
Course: Soups & Chowders
Cuisine: Indonesian
Author: The Cook
0 from 0 votes
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Ingredients

  • 300 g dried shrimps
  • 1 tablespoon lime juice
  • 5 cups vegetable stock
  • 250 g Hokkien noodles
  • 100 g beansprouts
  • 3 hard-boiled eggs, sliced
  • 2 tablespoons chives, finely chopped
  • 4 tablespoons fried Asian shallots

For soup

  • 1 tablespoon salt
  • ¼ teaspoon sugar
  • ½ teaspoon pepper
  • 1 tablespoon lime juice
  • 2 eggs, beaten
  • 1 cup coconut milk
  • 2 tablespoons flour, mix with 2½ tablespoons water

Recipe Instructions

  • Mix the dried shrimps with lime juice and soak for 15 minutes.
  • Combine vegetable stock, coconut milk, sugar, salt, pepper, and dried shrimps mixture. Bring to the boil
  • Add the beaten eggs, stir well
  • Add lime juice, stir until combined
  • Add flour mixture, stir well, and cook a further 3 minutes on a slow boil.
  • Put the noodle, beansprout and sliced boiled egg in the serving bowl, pour the soup over the noodles.
  • Sprinkle with chives and fried shallots.


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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