Celor Noodle Recipe
This typical Palembang food has a savory taste seafood the strong one. The gravy is slightly thick and white in color from the addition of coconut milk. This dish is quite unique because yellow noodles as the main ingredient are not cooked together with other ingredients. As soon as it will be served, the new yellow noodles will be doused with a spiced gravy that has been cooked separately with other ingredients.
Ingredients
- Wet yellow noodles - 300 grams
- Fresh prawns - 250 grams
- Medium coconut milk - 250 ml
- Shrimp broth - 850 ml
- Eggs, beaten - 1 egg
- Wheat flour, dissolved in 50 ml of water - 2 tbsp
- Salt - 1 tsp
- Sugar - 1 tsp
- Ground pepper - 1/2 tsp
- Lime, squeeze the water - 1 grain
- Enough hot water
- Ground spices:
- Shallots - 6 grains
- Garlic - 3 cloves
- Candlenut, roasted - 2 grains
- Ebi, peeled - 1 tbsp
- Complementary:
- Boiled eggs - to taste
- Sliced scallions - to taste
- Fried onion - to taste
- See Mother's Recipe Version
Plans
- 1. Brew the yellow noodles with hot water and then drain. Set aside.
- 1. To make the shrimp broth, boil the head and shell of the shrimp with enough water. Cook over low heat until it boils and the broth comes out. Strain the broth before use.
Does mie celor use coconut milk? Tips for making Palembang celor noodles: 2. We recommend using thick coconut milk from fresh coconut so that the broth is savory and slightly sweet.
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