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, scallion 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.

Ingredients

• 300 gr of shrimp (Peeled shrimp, meat, cut fine. His head was taken weeded, and broken down for broth ingredients)
• 1 tsp lemon juice
• 250 gr of egg noodles, pour boiling
• 100 gr of bean sprouts, brewed
• 3 eggs, boiled and cut into pieces
• 6 stems chives, finely sliced
• 5 tbsp fried onions

Ingredients sauce

• 1250 ml of shrimp broth
• 1 tbsp salt
• ¼ tsp sugar
• ½ tsp ground pepper
• 1 tsp lemon juice
• 2 eggs, beaten off
• 250 ml coconut milk from ½ coconut btr
• 2 tbsp plain flour melted with 50 ml of water

How To Make

1. Stir in shrimp and lemon juice, let stand for 15 minutes
2. Boil 1500 ml of water, insert the head of the shrimp, remove from heat
3. Measure 1250 ml broth
4. Boil the shrimp broth, add coconut milk, salt, sugar, pepper and shrimp, peeled, boiled until cooked
5. Enter the raw eggs while stirring until grainy, add lemon juice, stirring until cooked.
6. Thicken with flour solution while stirring until bubbling
7. Spoon the noodles and sprouts into a bowl, add pieces of boiled egg, flush with hot sauce
8. Sprinkle with chives and fried onions. Serve

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