Mie celor ( in
Indonesian) is a
Southeast Asia
Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Au ...
n
noodle soup dish served in a
coconut milk and
shrimp-based broth, specialty of
Palembang city,
South Sumatra,
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...
.
Next to
pempek, mie celor is widely associated with Palembang city, despite this noodles might be sold in other cities in Sumatra. Certain restaurants in Palembang specialised on serving and selling this flavourful shrimp noodles with their specific recipe inherited for generations.
Ingredients
It is made from rather large yellow wheat noodles, with the size similar to Japanese
buckwheat noodle. The
broth can be made from ''ebi'' (
dried shrimp) or fresh
shrimp, cooked in rich coconut milk. The shrimp is the key ingredient that creates the savoury broth.
The noodles are served with
bean sprouts and
hard boiled egg, and sprinkled with sliced fresh
celery
Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times.
The original wild ...
,
scallion and fried
shallot.
If the broth was made from some fresh shrimps, the peeled shrimp itself would be the part of the topping. If however dried shrimps are used instead, the ground dried shrimp powder would be sprinkled on top of the noodles. To add spiciness, a separate
sambal might be added on the side.
Etymology
In local South Sumatran Malay dialect, ''celor'' or ''celur'' means showering the ingredients in boiled hot water, in similar fashion as
blanching. It refers to the method of softening and cooking the noodle before simmering in coconut milk soup. Today, together with
pempek, mie celor has become Palembang's signature dish.
See also
*
Pempek
*
Mie aceh
*
Mie goreng
*
Mie kocok
References
External links
*
*
Mie Celor Palembang recipe Video about mie celor street vendor
Foods containing coconut
Palembang cuisine
Indonesian noodle dishes
{{Indonesia-cuisine-stub