This is a noodle soup from Palembang city. If you keep in mind about Empek-empek likewise initially from this city, Palembang. Mie celor (definition: celor noodle), is a noodle meal served in coconut milk soup and shrimp-based broth, specialized of Palembang city, South Sumatra, Indonesia.
In regional South Sumatran Malay dialect, celor or celur indicates showering the active ingredients in boiled warm water, in comparable fashion as blanching. It describe the approach of softening and preparing the noodle prior to simmered in coconut milk soup.
Today, together with pempek, mie celor has actually ended up being Palembang's signature meal.
Ingredients:
• 500g entire prawns
• 2 eggs.
• 4 garlic cloves, sliced.
• 100g bean sprout, boiled (didn't have it in stock).
• Juice from 1 lime.
• 400ml (1 can) coconut milk.
• 2 tbsp corn flour, disolve with 4 tablespoon water.
• 3 tablespoon grease.
• 2 tsp brown sugar.
• 2 huge red chillies, sliced (i avoided this).
• Salt & pepper.
Added components to serve with:
• Fried onion.
• Chili sauce.
• Prepared egg noodle.
• Pok choy, sliced/ spinach.
• 2 stalks spring onion, sliced.
• Hard boiled eggs.
Directions:
• Peel and clean the prawns (leave the tail connect). Put the heads and shells into a bowl. Reserve.
• In a huge pot, saute sliced garlic with grease for about 1 minute.
• Include the prawn's heads and shells into the pot. Include around 1500 ml water and give the boil with medium heat.
• When it begins boiling and the colour altered, remove from the heat and secure all the prawn's head and shells with a strainer.
• You'll get a great and clean prawn stock. Include 1 tsp ground pepper, sugar, lime juice and sliced up chillies into the stock.
• Include the coconut milk and let it boil for 3 to 5 minutes. Beat the eggs simply till the whites and yolks integrated.
• Decline the heat into low and keep stirring while pouring the eggs gradually into the soup.
• Include corn flour and stir up until the soup thicken. Include prawns.
• Include salt to your taste.
Today, together with pempek, mie celor has actually ended up being Palembang's signature meal.
Ingredients:
• 500g entire prawns
• 2 eggs.
• 4 garlic cloves, sliced.
• 100g bean sprout, boiled (didn't have it in stock).
• Juice from 1 lime.
• 400ml (1 can) coconut milk.
• 2 tbsp corn flour, disolve with 4 tablespoon water.
• 3 tablespoon grease.
• 2 tsp brown sugar.
• 2 huge red chillies, sliced (i avoided this).
• Salt & pepper.
Added components to serve with:
• Fried onion.
• Chili sauce.
• Prepared egg noodle.
• Pok choy, sliced/ spinach.
• 2 stalks spring onion, sliced.
• Hard boiled eggs.
Directions:
• Peel and clean the prawns (leave the tail connect). Put the heads and shells into a bowl. Reserve.
• In a huge pot, saute sliced garlic with grease for about 1 minute.
• Include the prawn's heads and shells into the pot. Include around 1500 ml water and give the boil with medium heat.
• When it begins boiling and the colour altered, remove from the heat and secure all the prawn's head and shells with a strainer.
• You'll get a great and clean prawn stock. Include 1 tsp ground pepper, sugar, lime juice and sliced up chillies into the stock.
• Include the coconut milk and let it boil for 3 to 5 minutes. Beat the eggs simply till the whites and yolks integrated.
• Decline the heat into low and keep stirring while pouring the eggs gradually into the soup.
• Include corn flour and stir up until the soup thicken. Include prawns.
• Include salt to your taste.
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