Mie Celor Palembang

It has been a while since I post a proper food. Too many sweets experiments :D

This is a noodle soup from Palembang city. If you’re my reader, I’m guessing that you remember about Empek-empek is my most favourite food in the world, is also originally from this city.

Anyway, don’t you think I’m getting worse at writing blog post lately? I always feel like just writing the recipe straight away (but that’s not very nice) and so I end up writing random stuffs. And for this post I don’t really have any random stuffs to share with you. So, let’s get to the recipe right away :D

Mie celor


  • 500g whole prawns
  • 100g bean sprout, boiled (didn’t have it in stock)
  • 2 eggs
  • 400ml (1 can) coconut milk
  • 2 big red chillies, sliced (I skipped this)
  • 4 garlic cloves, chopped
  • juice from 1 lime
  • 2 tbsp corn flour, disolve with 4 tbsp water
  • 3 tbsp vegetable oil
  • 2 tsp brown sugar
  • salt & pepper


Additional ingredients to serve with:

  • cooked egg noodle
  • hard boiled eggs
  • fried onion
  • chili sauce
  • pok choy, sliced / spinach
  • 2 stalks spring onion, sliced


How to:

  • Peel and clean the prawns (leave the tail attach). Put the heads and shells into a bowl. Set aside.
  • In a large pot, saute chopped garlic with vegetable oil for about 1 minute. Add the prawn’s heads and shells into the pot. Add around 1500 ml water and bring to the boil with medium heat.
  • When it starts boiling and the colour changed, take off from the heat and take out all the prawn’s head and shells with a strainer. You’ll get a nice and clean prawn stock.
  • Add 1 tsp ground pepper, sugar, lime juice and sliced chillies into the stock.
  • Add the coconut milk and let it boil for 3 to 5 minutes.
  • Meanwhile, beat the eggs just until the whites and yolks incorporated.
  • Turn down the heat into low and keep stirring while pouring the eggs slowly into the soup.
  • Add corn flour and stir until the soup thicken. Add prawns. Lastly add salt to your taste.

Mie celor

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