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
- 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)
- to taste Salt & pepper
- 1 tbsp Cooking oil
Step-by-step instructions
Step 1 · Prepare the shrimp stock by boiling the shrimp shells and heads in ...
Prepare the shrimp stock by boiling the shrimp shells and heads in 500ml water for 10 minutes. Strain and set aside the stock.
Step 2 · Heat oil in a pot
Heat oil in a pot. Sauté garlic and shallots until fragrant, about 2 minutes.
Step 3 · Add peeled shrimp and cook until they turn pink
Add peeled shrimp and cook until they turn pink. Remove shrimp and set aside for topping.
Step 4 · Pour the prepared shrimp stock into the pot
Pour the prepared shrimp stock into the pot. Stir in coconut milk, salt, and pepper. Simmer on low heat for 5 minutes.
Step 5 · Blanch the yellow noodles and bean sprouts briefly in boiling water
Blanch the yellow noodles and bean sprouts briefly in boiling water. Drain well.
Step 6 · Assemble each bowl with noodles and bean sprouts
Assemble each bowl with noodles and bean sprouts. Pour hot broth over the top.
Step 7 · Top each bowl with boiled egg halves
Top each bowl with boiled egg halves, cooked shrimp, chives, and fried shallots. Add extra pepper if desired.
Why this recipe 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.
A note on tradition
Mie Celor is a culinary icon of Palembang, Sumatera Selatan, and is often enjoyed during family gatherings and festive occasions such as Lebaran (Eid). It reflects the city’s love for noodle dishes and their creative use of local produce like shrimp and coconut. This dish symbolizes warmth, celebration, and the rich food heritage of the region.