Mie Celor
Lunch • Indonesia
About Mie Celor
Palembang noodles with shrimp-coconut gravy
How to Make Mie Celor (Traditional & Healthy Version)
Mie Celor is a beloved noodle dish hailing from the vibrant city of Palembang in South Sumatera, Indonesia. Renowned for its rich, coconut milk-based broth and succulent shrimp, Mie Celor offers a unique flavor experience that perfectly balances savory, creamy, and slightly sweet notes. Traditionally served as a hearty lunch, this noodle soup is both satisfying and comforting, making it a staple in the local culinary scene. The hallmark of Mie Celor lies in its thick yellow noodles, bathed in a luscious, aromatic broth made from coconut milk, shrimp stock, and a blend of fresh spices. Topped with bean sprouts, boiled eggs, and fried shallots, this dish provides beautiful layers of texture and taste. In Indonesia, Mie Celor is commonly enjoyed during family gatherings and special occasions, showcasing the warmth and togetherness that defines Indonesian food culture. Its nutritious ingredients and vibrant flavors make it a favorite not only among locals but also a delightful discovery for international food lovers seeking authentic Indonesian cuisine.
Ingredients(for 1 large bowl (approx. 400g per serving))
- 200g Thick yellow noodles (mie telur)
- 100g Fresh shrimp (peeled and deveined)
- 250ml Coconut milk (santan)
- 50g Bean sprouts (tauge)
- 2 Egg (hard-boiled)
- 3 cloves Garlic (finely chopped)
- 4 Shallots (finely chopped)
- 2 tbsp Chives (locally known as daun kucai, sliced)
- 2 tbsp Fried shallots (for garnish) - optional
- to taste Salt & pepper
- 1 tbsp Cooking oil
Instructions
- 1
Prepare the shrimp stock by boiling the shrimp shells and heads in 500ml water for 10 minutes. Strain and set aside the stock.
10 minutes
Use fresh shrimp for a sweeter, more aromatic broth.
- 2
Heat oil in a pot. Sauté garlic and shallots until fragrant, about 2 minutes.
2 minutes
Keep heat medium to avoid burning the aromatics.
- 3
Add peeled shrimp and cook until they turn pink. Remove shrimp and set aside for topping.
2 minutes
Don't overcook shrimp to maintain tenderness.
- 4
Pour the prepared shrimp stock into the pot. Stir in coconut milk, salt, and pepper. Simmer on low heat for 5 minutes.
5 minutes
Stir continuously to prevent coconut milk from curdling.
Why This Dish is Healthy
This version of Mie Celor is a healthy choice because it uses lean shrimp for protein, minimal oil, and a moderate amount of coconut milk to reduce saturated fat content. The addition of vegetables increases fiber and micronutrient intake, while the use of boiled rather than fried components helps control calorie levels. It’s a complete meal that supports balanced nutrition.
Mie Celor is rich in protein due to the inclusion of shrimp and eggs, while the coconut milk adds healthy fats and a creamy texture. Bean sprouts and chives provide vitamins A, C, and K, along with beneficial minerals. The yellow noodles offer carbohydrates for energy. Using fresh ingredients and moderate coconut milk keeps the dish nutritious and balanced, making it suitable for a wholesome lunch.
Pro Tips
- 💡Tip 1: Use fresh coconut milk for the most authentic flavor and creamy texture.
- 💡Tip 2: Do not overcook the shrimp to keep them juicy and tender.
- 💡Tip 3: Prepare toppings in advance for quicker assembly at mealtime.
Storage & Serving
Store the broth separately from the noodles in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently over low heat and assemble just before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 185.0 kcal |
| Protein | 9.0 g |
| Carbohydrates | 26.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.0 g |
