Mie celor

Mie Celor is a traditional Indonesian dish, specifically from the region of Palembang, South Sumatra. The name "Mie Celor" translates to "boiled noodles" in English, which is a direct reference to the cooking process of the dish.

Ingredients and Preparation

Mie Celor consists of egg noodles which are boiled and then served in a rich, savory broth made from shrimp and coconut milk. The dish is typically garnished with boiled shrimp, sliced scallions, fried shallots, and served with a side of sambal, a spicy Indonesian chili sauce.

The preparation of Mie Celor involves boiling the egg noodles until they are soft and then rinsing them in cold water. The broth is made by simmering shrimp heads and shells in water to extract their flavor, after which coconut milk is added to create a creamy consistency. The boiled shrimp and other garnishes are added just before serving.

Cultural Significance

Mie Celor is considered a staple dish in Palembang and is often served as a main course for breakfast, lunch, or dinner. It is also a popular choice during special occasions and celebrations. The dish is so significant to the region that it has been designated as one of Indonesia's 30 Culinary Icons by the Indonesian Ministry of Tourism.

Variations

While the traditional Mie Celor recipe remains popular, there are several variations of the dish. Some versions use different types of noodles, such as rice noodles, while others add additional ingredients like bean sprouts, boiled eggs, or different types of seafood.

See Also

• Indonesian Cuisine
• List of Indonesian Dishes
• Palembang Cuisine

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  Mie Celor