Mie celor facts for kids
A plate of Mie Celor with sambal.
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| Course | Main course |
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| Place of origin | Indonesia |
| Region or state | Palembang, South Sumatra |
| Serving temperature | Hot |
| Main ingredients | Noodle, coconut milk, dried shrimp broth, bean sprouts, egg, celery, scallion, shallot |
Mie Celor is a super yummy noodle soup from Palembang, a city in South Sumatra, Indonesia. The name "Mie Celor" means "blanched noodle," which tells you a bit about how it's made! This special dish features thick, yellow noodles served in a rich, creamy soup. The soup gets its amazing flavor from coconut milk and a savory broth made with shrimp. It's a truly unique taste of Southeast Asia!
Next to another famous food called pempek, Mie Celor is a signature dish of Palembang. You might find similar noodles in other cities in Sumatra, but Palembang is where it truly shines. Some restaurants in Palembang are famous for their Mie Celor, using secret family recipes passed down through many generations.
Contents
What's in a Bowl of Mie Celor?
The Noodles
The noodles used in Mie Celor are thick and yellow, a bit like the Japanese soba noodles. They are made from wheat and have a satisfying chewiness. Before they go into your bowl, these noodles are quickly dipped in hot water. This makes them soft and ready to soak up all the delicious flavors of the soup.
The Amazing Broth
The heart of Mie Celor is its rich and flavorful broth. This creamy soup is made with fresh coconut milk. But the real secret ingredient is shrimp! The broth can be made from either fresh shrimp or ebi, which are dried shrimp. The shrimp is super important because it gives the soup its unique, savory taste. It's what makes Mie Celor so special and different from other noodle soups.
Toppings and Garnishes
Once the noodles and broth are ready, tasty toppings are added to your bowl. You'll usually find fresh bean sprouts and a sliced hard-boiled egg. To add even more flavor and freshness, the dish is sprinkled with thinly sliced fresh celery, green scallions, and crispy fried shallots.
If the broth was made with fresh shrimp, you might even find some peeled shrimp as part of your toppings! If dried shrimp were used for the broth, then a sprinkle of ground dried shrimp powder might be added on top. For those who like a little kick, a side of spicy sambal (a chili sauce) is often served so you can add as much heat as you like.
What Does "Celor" Mean?
The word celor or celur comes from the local South Sumatran Malay language. It means to quickly dip or shower ingredients in hot, boiling water. Think of it like a quick bath for the noodles! This is similar to a cooking method called blanching. It refers to how the noodles are softened and cooked before they are added to the creamy coconut milk soup. This simple step is key to preparing the noodles perfectly.
Today, Mie Celor is truly a signature dish of Palembang, just like pempek. It's a must-try if you ever visit the city!
