 A plate ofmie celor withsambal. | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Palembang,South Sumatra |
| Serving temperature | Hot |
| Main ingredients | Noodle,coconut milk, dried shrimpbroth,bean sprouts,egg,celery,scallion,shallot |
Mie celor (lit. 'blanched noodle' inIndonesian) is aSoutheast Asiannoodle soup dish served in acoconut milk andshrimp-based broth, specialty ofPalembang city,South Sumatra,Indonesia.[1][2]
Next topempek, 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.[3]
It is made from rather large yellow wheat noodles, with the size similar to Japanesebuckwheat noodle. Thebroth can be made fromebi (dried shrimp) or freshshrimp, cooked in rich coconut milk. The shrimp is the key ingredient that creates the savoury broth.[3] The noodles are served withbean sprouts andhard boiled egg, and sprinkled with sliced freshcelery,scallion and friedshallot.
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 separatesambal might be added on the side.
In local South Sumatran Malay dialect,celor orcelur means showering the ingredients in boiled hot water, in similar fashion asblanching. It refers to the method of softening and cooking the noodle before simmering in coconut milk soup. Today, together withpempek, mie celor has become Palembang's signature dish.
Media related toMie celor at Wikimedia Commons| Variants |
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