Mie celor
Mie Celor
A plate of Mie Celor with sambal. |
| Origin |
| Place of origin |
Indonesia |
| Region or state |
Palembang, South Sumatra |
| Dish details |
| Course served |
main course |
| Serving temperature |
hot |
| Main ingredient(s) |
noodle, coconut milk, dried shrimp broth, beansprout, egg, celery, scallion, shallot |
Mie Celor (meaning Celor noodle), is a noodle dish served in coconut milk soup and ebi (dried shrimp) broth, served with beansprout and boiled egg, and sprinkled with sliced fresh celery, scallion and fried shallot. In local South Sumatran Malay dialect, celor or celur means showering the ingredients in boiled hot water, it refer to the method of softening and cooking the noodle before simmered in coconut milk. The dish is originated from Palembang, South Sumatra, Indonesia, and together with Pempek it has become Palembang specialty. It is made from rather large yellow noodle, with the size similar of Japanese buckwheat noodle.
See also