Mie Celor Palembang And Does Mie Celor Use Coconut Milk

Does Mie Celor Use Coconut Milk?

Tips for making celor palembang noodles: 2. you should use thick coconut milk from fresh coconut so that the broth is savory, slightly sweet.

Why is it called Mie Celor?

Because the word "celor" in the palembang language means dipped. As the name suggests, the manufacture of this noodle is indeed through a process of immersion in boiling water so that the texture of the noodles is softer before being served with broth. Prawn lovers will definitely like Celor noodles.

What is Celor Noodle Soup Made of?

The noodles with thick gravy are similar to lo noodles from China. This gravy is made with broth derived from shrimp or ebi, then mixed with coconut milk, milk, wheat flour, and other spices such as pepper, salt, sugar, and flavorings so that the color is yellowish white and the texture is thick.

Ingredients

– 1 kg of large wet noodles
- 250 grams of shrimp, wash and separate the body and head
– 2 tablespoons dried shrimp/ebi puree (optional)
– 100 ml of instant thick coconut milk
– 5 tbsp creamer
- Salt, sugar and mushroom broth to taste
– 2 liters of water
- 4-5 tablespoons of sago flour dissolved in water to thicken the gravy (if it's not thick you can add more)
– 3 tbsp olive oil for frying

Ground spices

– 10 pounds. red
– 5 pounds. white
– 1 tbsp coriander powder
– 5 hazelnuts

Complementary

– Boiled eggs
– Sprouts
- Fried onions
– Key orange
– Chives leaves
– finely ground chili / chili

How to make

- Rinse the noodles in running water, drain.
- Saute ground spices until fragrant. Then add the prawn heads, stir fry until fragrant and change color, then add the finely chopped ebi, stir fry for a while then pour in the water
- Enter the coconut milk and creamer, Cook until boiling.
– Thicken the gravy mixture with a solution of sago flour
- Add salt, sugar, mushroom broth and pepper. Correction taste.