Ingredients

  • Serves 2-4 people
  • 100 g Shrimp

    500 g Yellow Noodles

    200 g Beansprouts

    5 Hardboiled Eggs

    15 g Fried Onions

    5 pieces Lime

    50 g Leek, sliced thinly

    300 ml Water

    100 ml Thick Coconut Milk

    17 g Wheat Flour

    8 g Tapioca Flour, dissolved in 20 ml water

    6 g Salt

    8 g Sugar

    4 g White Pepper Powder

    6 g Chicken Powder

    50 g Butter

    2 lime Leaves

     

  • Ground spices:

    20 g Shallots

    20 g Garlic

    150 g Big Red Chili

    60 g Red Tomatoes

    20 g Dried Shrimp, toasted

    7 g Ginger

    100 g Shrimp, minced

    100 ml Cooking Oil

Mie Celor Palembang
Recipe Courtesy of
Asian Food Network

Mie Celor Palembang

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Mie Celor is a unique noodle dish from Palembang which consists of a coconut milk and shrimp broth, mixed with bean sprouts and topped with sliced boiled eggs, celery slices, green onions and fried onions. Celor means to blanch, and that’s exactly what you do with the ingredients here before ladling a generous amount of savory creamy sauce on top to serve.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 25 Ingredients
  • Medium
  • 2 steps
  • 25 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Cook broth

    • Clean the shrimp and remove the dirt.
    • In a blender, add shallots, garlic, big red chilies, red tomatoes, dried shrimp and ginger. Blend well.
    • In a pan with some oil, saute the blended spice until cooked and add lime leaves. Saute until fragrant.
    • Add minced shrimp and cook well. Set aside.
    • In a frying pan, add butter and heat over medium heat. Once the butter is melted, add flour and stir constantly. Stir until the flour is cooked and not lumpy.
    • Add water and the sauteed spice.
    • Bring it to a boil.
    • Add coconut milk, salt, sugar, pepper, chicken powder and tapioca flour slurry.
    • Cook well and remove from heat
    Cook broth


  2. Blanch noodles

    • Blanch the yellow noodles for 4 minutes in boiling water.
    • Blanch the beansprouts for 1 minute in boiling water.
    • Cook the eggs for 8 minutes in boiling water.
    • Cook the cleaned shrimp in boiling water, duration depending on the size.


Plate and Serve!

In a bowl, add yellow noodles and beansprouts.  Pour the broth over. Top with egg, shrimp, fried onions, leek and serve

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 100 g Shrimp

      500 g Yellow Noodles

      200 g Beansprouts

      5 Hardboiled Eggs

      15 g Fried Onions

      5 pieces Lime

      50 g Leek, sliced thinly

      300 ml Water

      100 ml Thick Coconut Milk

      17 g Wheat Flour

      8 g Tapioca Flour, dissolved in 20 ml water

      6 g Salt

      8 g Sugar

      4 g White Pepper Powder

      6 g Chicken Powder

      50 g Butter

      2 lime Leaves

       

    • Ground spices:

      20 g Shallots

      20 g Garlic

      150 g Big Red Chili

      60 g Red Tomatoes

      20 g Dried Shrimp, toasted

      7 g Ginger

      100 g Shrimp, minced

      100 ml Cooking Oil

    Nutrition
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