📝 About This Recipe
Hailing from the historic city of Palembang in South Sumatra, Mie Celor is a decadent noodle dish that defines Indonesian coastal comfort. This culinary masterpiece features thick yellow noodles submerged in a luscious, silky gravy made from a rich shrimp stock, creamy coconut milk, and aromatic spices. Each spoonful offers a perfect balance of savory umami and velvety texture, making it an unforgettable breakfast or brunch experience.
🥗 Ingredients
Main Components
- 500 grams Yellow Noodles (thick variety, blanched in hot water)
- 200 grams Bean Sprouts (roots removed, blanched)
- 300 grams Fresh Shrimp (peeled and deveined, keep the heads/shells for stock)
The Shrimp Stock & Gravy
- 1.2 liters Water (for simmering the shrimp shells)
- 250 ml Thick Coconut Milk (fresh or high-quality canned)
- 3 tablespoons Rice Flour (dissolved in a little water for thickening)
- 1 tablespoon Cornstarch (dissolved with the rice flour)
- 1 teaspoon Salt and White Pepper (adjust to taste)
- 1/2 teaspoon Sugar (to balance the savory flavors)
Aromatic Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 2 tablespoons Dried Shrimp (Ebi) (soaked in hot water and drained)
- 1 cm Ginger (peeled)
Garnish & Serving
- 2-3 pieces Hard-boiled Eggs (halved or sliced)
- 5 stalks Chinese Chives (Kucai) (finely chopped)
- 2 tablespoons Fried Shallots (for crunch)
- 2 pieces Key Lime (cut into wedges)
- 2 tablespoons Sambal Rawit (for heat)
👨🍳 Instructions
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1
Start by making the shrimp stock. In a pot, sauté the reserved shrimp heads and shells with a teaspoon of oil until they turn bright orange and aromatic.
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2
Add 1.2 liters of water to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to extract all the umami. Strain the liquid into a clean pot and discard the shells.
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3
Prepare the spice paste by blending the shallots, garlic, soaked dried shrimp (ebi), and ginger until smooth.
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4
In a pan, heat 2 tablespoons of oil and sauté the spice paste until the oil separates and it smells fragrant and cooked through.
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5
Add the sautéed spice paste into the strained shrimp stock. Bring the mixture back to a gentle simmer.
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6
Poach the fresh peeled shrimp directly in the simmering stock until they are pink and curled (about 2-3 minutes). Remove the shrimp and set aside for topping.
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7
Pour the thick coconut milk into the stock, stirring constantly to ensure it doesn't curdle. Season with salt, white pepper, and sugar.
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8
Slowly whisk in the rice flour and cornstarch slurry. Continue to cook over medium-low heat until the gravy thickens to a silky, coating consistency.
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9
Prepare the serving bowls. Briefly blanch the thick yellow noodles and bean sprouts in boiling water for 30 seconds (this is the 'celor' or soaking process) and drain well.
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10
Place a portion of noodles and bean sprouts in each bowl. Arrange the poached shrimp and half a hard-boiled egg on top.
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11
Generously ladle the hot, thick shrimp gravy over the noodles until they are nearly submerged.
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12
Garnish with a shower of chopped chives and crispy fried shallots. Serve immediately with a side of lime and sambal.
💡 Chef's Tips
Always use fresh shrimp heads for the stock; this is the secret to the deep orange color and authentic flavor. If you can't find thick yellow noodles (Mie Hokkien), you can use thick udon as a substitute for a similar texture. To prevent the coconut milk from breaking, keep the heat at a medium-low simmer and stir frequently. Don't skip the dried shrimp (ebi) in the paste; it provides the 'funky' savory depth characteristic of South Sumatran cuisine. The gravy should be thick enough to coat the back of a spoon—adjust with more rice flour slurry if it feels too watery.
🍽️ Serving Suggestions
Serve with Emping (melinjo crackers) for a bitter-nutty crunch that cuts through the creaminess. A side of Sambal Ijo or crushed bird's eye chilies is essential for those who love a spicy kick. Pair with a glass of iced sweet tea (Teh Manis) to balance the rich, savory flavors. Add a dash of sweet soy sauce (Kecap Manis) at the table if you prefer a hint of sweetness in your broth.