Publishing Date: 12/28/17
Mie Celor (Shrimp Noodle Soup in Shrimp and Coconut Milk Broth) is a noodle soup meal that came from Palembang which remains in South Sumatera. Mie implies noodles. Celor implies blanched. This noodle meal is made from shrimp stock. The shrimp stock is made by utilizing the shrimp shells that originate from the shrimp utilized in the meal. In addition to the shrimp stock, the broth of this noodle soup likewise includes coconut milk and beaten egg making it delicious and abundant. Due to the fact that it tastes unlike any other noodle soup meals, this is one of my preferred noodle soup meal. The taste profile of this meal advises me of Ketupat Sayur (Rice Cake and Veggies in Coconut Milk Sauce) which utilizes dried shrimp and coconut milk. Some individuals might utilize dried shrimp to make mie celor’s broth given that it is less expensive than utilizing shrimp in the meal. I suggest you utilizing fresh shrimp given that it tastes much better. In Indonesia, this meal is thought about as main dish instead of soup due to the fact that it is extremely filling with the noodles and difficult boiled egg utilized.
This meal serves 3 individuals.
- 250 g fresh egg noodles
- 12 big shrimps with shells, deveined. Do not get rid of the shells. The shells will be utilized to make shrimp stock.
- 1/2 lime, juiced
- 1500 ml water
- For spice paste: 6 little shallots or 2 big shallots
- For spice paste: 2 cloves of garlic
- 1 tablespoon grease
- For the broth: 250 ml coconut milk
- For the broth: pinch of black pepper or to taste
- For the broth: 1/4 teaspoon sugar
- For the broth: 1/4 teaspoon salt or to taste
- For the broth: 1/2 lime, juiced
- For the broth: 1 egg, beaten. If you chose the broth thicker, you can utilize 2 eggs. Due to the fact that 2 eggs make it too abundant for me, I choose to utilize 1 egg.
- For thickening the broth: 2 tablespoons all function flour
- For thickening the broth: 4 tablespoons water
- 3 difficult boiled eggs, sliced
- 1 cup bean sprouts, washed with warm water and drained pipes
- 2 green onions, very finely sliced
- fried onions
- Optional: sambal oelek or chili paste
- Optional: lime wedges
- Prepare the noodles according to the plan instructions. When prepared, drain pipes the noodles on a colander. Wash the noodles completely with cold water a number of times to avoid them from staying with each other. While washing the noodles, toss them so that water can survive the noodles. When the water coming out from the bottom of the colander is not hot any longer, you can stop washing them. Leave the noodles on the colander to drain pipes more liquid and set them aside. Ensure you cover the top of the colander with kitchen area towel so that they will not dry.
- Peel the shell from the shrimp while leaving the shell on the tail on. Location the shells on a pot. The shells will be utilized to make shrimp stock. Include 1500 ml water into the pot. Boil the water in the pot over high heat. When the water is boiling, decrease the heat to medium and let it prepare for another 10 minutes. Switch off the heat. Strain the liquid to gather 1250 ml of shrimp stock which will be utilized to make mie celor broth. Dispose of the shells.
- While waiting on the shrimp stock to boil, location shrimp on the plate. Put lime juice from 1/2 lime onto the shrimp. Set it aside for 15 minutes.
- Process shallots and garlic in a food mill. Pulse the food mill till the spice ends up being smooth paste.
- Heat 1 tablespoon grease in a pot over medium high heat. Include spice paste into the pot and saute it till it ends up being aromatic and soft. Ensure you do not burn the spice paste while you saute it. Include shrimp into the pot and prepare it till it ends up being pink. Include 1250 ml of shrimp stock into the pot. When the liquid is boiling, include coconut milk, sugar, pepper, lime, and salt juice into the pot. Stir the pot and include beaten egg gradually into the pot. Include 2 tablespoons flour and 4 tablespoons water into a little bowl. Blend to integrate so that there is no swelling. Put the flour water mix into the pot. Stir the pot. If required, taste the broth and include more flavoring. Switch off the heat.
- To assemble it, divide the noodles into 3 bowls. Leading each bowl with difficult boiled egg pieces, bean sprouts, green onion, and fried onions. Put the broth into the bowl. If chosen, serve it with sambal oelek and lime wedges on the side.
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How to Make Mie Celor Palembang
In local South Sumatran Malay dialect, celur or celor shows showering the active components in boiled warm water, in equivalent style as blanching. It explain the method of softening and preparing the noodle prior to simmered in coconut milk soup.
Today, together with pempek, mie celor has in fact wound up being Palembang’s signature meal.
• 500 g whole prawns
• 2 eggs.
• 4 garlic cloves, sliced.
• 100 g bean grow, boiled (didn’t have it in stock).
• Juice from 1 lime.
• 400 ml (1 can) coconut milk.
• 2 tablespoon corn flour, disolve with 4 tablespoon water.
• 3 tablespoon grease.
• 2 tsp brown sugar.
• 2 substantial red chillies, sliced (i prevented this).
• Salt & pepper.
Included parts to serve with:
• Fried onion.
• Chili sauce.
• Prepared egg noodle.
• Pok choy, sliced/ spinach.
• 2 stalks spring onion, sliced.
• Difficult boiled eggs.
• Peel and tidy the prawns (leave the tail link). Put the heads and shells into a bowl. Reserve.
• In a substantial pot, saute sliced up garlic with grease for about 1 minute.
• Include the prawn’s heads and shells into the pot. Consist of around 1500 ml water and provide the boil with medium heat.
• When it starts boiling and the colour changed, get rid of from the heat and protect all the prawn’s head and shells with a strainer.
• You’ll get a tidy and excellent prawn stock. Consist of 1 tsp ground pepper, sugar, lime juice and sliced chillies into the stock.
• Include the coconut milk and let it boil for 3 to 5 minutes. Beat the eggs just till the yolks and whites incorporated.
• Decrease the heat into low and keep stirring while putting the eggs slowly into the soup.
• Include corn flour and stimulate till the soup thicken. Consist of prawns.
• Include salt to your taste.
Guai Shu Shu is a “shu shu” that is “guai” …
To be extremely frank, mee rebus is not something that I am extremely familiar despite the fact that it is rather typical in Singapore and Malaysia. Among the prime factors is that it was typically prepared with beef broth.
I am rather conscious beef and typically after I took a spoon or more of the mee gravy, I will understand whether it is prepared utilizing beef. I will provide the whole bowl to my partner if it is prepared utilizing beef. Having stated that, that a person or more spoons of noodles gravy did provided me a great impression of the convenience noodle meal well liked by numerous Malaysians and Singaporeans.
Today, I have actually chosen to prepare Mee Rebus as my lunch utilizing my own meat stock. After checking out numerous dishes, I was rather puzzled and nearly quit in view of the substantial variety of components needed for the preparation. Some have prawns, some do not. Some have beef and some are vegetarian. Some usage lime leaves, bay leaves and so on and many are none. Some utilized castor sugar and some utilized palm sugar. Some utilized sweet potatoes as a thickener and some utilized potatoes to thicken the gravy. Whose is genuine and how I want that there are particular patent and standards for the preparation of Mee Rebus released by the pertinent authority to assist brand-new chefs like us in the preparation. It is likewise comprehended that standard foods will have as numerous dishes as the number of grandmas in the town and everybody will declare that theirs is the finest.
Some called it Mee rebus, others called it Mie Celor, Mee Jawa, Mee Bandong … and I am uncertain whether these are the very same. They do have a typical attribute, a yellow egg noodle meal with thick gravy typically prepared utilizing meat or seafood broth. It is typically garnished by Chinese celery, bean curd, green chilli and difficult boiled eggs.
Being spoiled with numerous dish options … I have actually chosen to select a dish that have the components closest to Wikipedia’s meaning. According to Wikipedia,
” Mi rebus or Mee rebus(Singaporean and malaysian spelling), (actually boiled noodles in English) is a noodle meal popular in Indonesia, Malaysia, and Singapore. The meal is made from yellow egg noodles, which are likewise utilized in Hokkien mee, with a spicy somewhat sweet curry -like gravy. The gravy is made from sweet potatoes, curry powder, water, salted soybeans, dried shrimps, and peanuts. The meal is garnished with a difficult boiled egg, calamansi limes, spring onions, Chinese celery, green chillies, fried company tofu ( tau kwa), fried shallots and bean sprouts. Some dining establishments serve it with beef, though hardly ever discovered in hawker centres, or include dark soy sauce to the noodles when served. The meal likewise complements satay. In particular location, due to the regional circumstance, a comparable range of this Mi Rebus is called Mee Jawa, Mi Jawa or Bakmi Jawa, although this is a popular misnomer, given that Javanese bakmi Jawa is various from Mi Rebus. A meal comparable to Mi Rebus in Indonesia is called Mie Celor, and it is popular in Palembang.” (Source: http://en.wikipedia.org/wiki/Mi_rebus )
WHAT IS REQUIRED
Dish adjusted from: Noodles in Sugary Food Potato Gravy (Mee Rebus )
Portions: About 6 Grownup portions