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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
Mie Celor Palembang
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
-
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
-
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
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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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