Palembang style of spicy Carbonara

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Whenever you go to Palembang, Sumatera island of Indonesia ask the locals about Mi Celor (‘Mi’ = noodle, pronounced like mi in miracle ; ‘Celor’ = dipped into, pronounced like cello + r) . 

One of the oldest joint is belong to Mr. Haji M. Syafei at 26 ilir. that’s where I had for breakfast in Palembang. 

For pasta lover and noodle enthusiast, this is a must try. the broth is very thick from the thickest part of coconut milk, and yet it so damn creamy you would think they use eggs and cheese. It instantly remind me of Carbonara sauce because it so smooth. 

The spices and condiments contains seafood, so becareful if you have food allergy. 

   
   
this is not a fine dining restaurant, but its authentic. the meal is already mildly spicy, but you can add chilli salsa as you please for the daring ones. 

the noodle’s are home made and have the consistency similar to udon. soak up the rest of the broth with Kerupuk (fish crackers) hmmm… a power breakfast indeed. 

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I’m having affairs …

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… with bunch of noodles with kicking broth on a bowl. Served hot or cold, I adore them all.

I can’t denied my asian blood, we do love our noodles in a bowl. Asian culture heritage created recipes that make them tasty and irresistible in most diverse ways of cooking.

Soba in fish stock and sweet tofu, my favorite so far

Soba in hot fish stock and sweet tofu. So simple, but my favorite so far.

Iconic Medan style noodle and (fried) dumplings (filled with shrimp)

Iconic Medan-style glazed noodle (in secret mix of thick sauce) and (fried shrimp) dumplings with very light broth

My mom's best's glass noodles and beef's marrow infused broth with meat balls

My mom’s best’s glass noodles and beef’s bone marrow infused broth with meat balls

Remember my spin on rendang? Its egg noodles with strong beefy broth and toasted coconut sprinkles

Remember my spin on rendang? Its egg noodles with strong beefy broth and toasted coconut sprinkles

Three days later, the strong beefy broth sucked into long macaroni pasta

Three days later, reusing the beefy broth to cook dried long macaroni. the “sauce” now within the pasta

A bowl of hot soba with vegetable fritters and mystery but delicious broth

A bowl of soba with vegetable fritters and mystery but delicious hot broth

glass noodles in fish stock and fish dumplings. we called this Tek Wan

Glass noodles in warm fish stock with ear mushroom and fish dumplings. We called this Tek Wan.

Vietnamese Beef Pho, with assorted rice noodles and clear broth

Vietnamese Beef Pho, with assorted rice noodles and clear broth

Another version of Medan style chicken noodles. The noodles were hidden under generous toppings (fried dumplings, hard boiled egg in soy sauce, meat balls, greens and the shredded chicken)

Another version of Medan style chicken noodles. The noodles were hidden under generous toppings (fried dumplings, hard boiled egg in soy sauce, meat balls, greens and the shredded chicken)

 

Soba served in cold soy and sesame sauce. A little bit off taste for me, at first. But when I added lime juice and pepper flakes, I had rainbow in my mouth.

Soba served in cold soy sauce with soft boiled egg; shrimp, green chilies and egg plant tempuras. A little bit off taste for me, at first. But when I added lime juice and pepper flakes, I had rainbow in my mouth.

Another bowl of beef pho. Take a look at that glorious fatty meat!

Another bowl of beef pho. Take a look at that glorious fatty meat!

 

Udon in clear hot broth and nori at Dotonbori alley, Osaka. Insanely simple but the taste was mind blowing.

Udon in clear hot broth and nori at Dotonbori alley, Osaka. Insanely simple but the taste was mind blowing.

Soba in hot beef stock

Soba in hot beef stock

I thought it would be disgusting; plain soba in hot broth and fried tempura batter sinked into the broth. I missed my train because I just had to have a second bowl!

I thought it would be disgusting; plain soba in hot broth and fried tempura batter sinked into the broth. I missed my train because I just had to have a second bowl!

 

Udon, served cold with shaved radish, spring onions and lime juice. I only add a touch of soy sauce, and ate it with egg plant tempura.

Udon, served cold with shaved radish, spring onions and lime juice. I only add a touch of soy sauce, and ate it with egg plant tempura.

 

 

Guess what? This time I did it! (successful attempt deconstructing rendang flavor, my way)

Mi Kuah Sapi Poyah by Mayang
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If you are regular to norecipejuststory blog, then you must know that I can’t follow recipe to cook (hence the blog’s name).

My style of cooking is to wing it. No measurements, just follow my intuition and my taste buds. Most of the time, I produce average meal that eatable and suitable for daily menu. When holiday or ceremonial day come, I’m getting nervous badly. I know, I don’t have the patience to cook a whole set of feast meal. So, I winged it and this was what I came up with.

Ied day or Lebaran in bahasa in my family and the in laws require special set of menu that become tradition every year.

My mum’s menu for Lebaran day were: Sayur Pepaya Muda Ebi (Shredded unripe papaya in spicy coconut milk soup with dried shrimp), Gulai Ayam (Chicken curry with Sundanese twist), Rendang (her version of Beef Rendang) and Sambal goreng hati – udang – petai  (Shrimp-beef liver- stinky bean stir fry in chili sauce).

While my mother in law’s menu were: Gulai itik lado mudo (Padangnese version of green duck curry: green color came from green chili paste), Tauco Udang (Shrimp and tofu in salty fermented liquid been sauce and chilies), Gulai Pepaya Muda (Julienned unripe papaya in coconut milk and turmeric soup), Rendang kering (her version of Beef Rendang).

You can click on each text to access one version of it recipe. Not our family’s recipe, just to give better description. Oh, some of the recipe in bahasa, so you can use Google translator if needed.

So, whats the common dish between two family? Yes Beef Rendang. Although my mother’s style very different than my mother in law’s, beef rendang still a crowd pleaser. That’s why, I racked my brain out to make something very simple yet with the flavor of rendang.

The final result is, I make something I called Mi Siram Sapi Poyah.

Its basically boiled noodle or any other type of long pasta ( I made mine fresh by the way), with very-very beefy broth (extra shredded beef were added in the broth); tomato, celery and lime salsa, fried tofu and spicy toasted coconut sprinkles (made from freshly shredded coconut). Also a creamy peanut based chili sambal for extra heat.

I know it may look too simple to mimic the complex beef rendang, but somehow it worked. The flavor and fragrant of rendang came from the spicy toasted coconut.

I’m adding rendang wet paste (i winged my mother recipe) and the powdered ones to a freshly shredded coconut, mix them well on a non stick pan without using oil. It takes quite some time until all the coconut absorb the paste and toasted, change color, dried out and became sprinkleable.

English: Rendang, beef cooked in spices and co...

English: Rendang, beef cooked in spices and coconut milk. 日本語: ルンダン(牛肉とスパイスをココナッツミルクで2時間煮込む) (Photo credit: Wikipedia)

One of my food critic is my husband. When he said my beefy noodle tasty and remind him with rendang, then he add more noodles to his bowl, I know I succeed this time. Ooh the sweet taste of victory…..

The unique fact is that the broth are so beefy and tasty, anyone who ate one portion keep adding more noodles to  the remains of the broth on the bottom of their bowl.

Deconstructed Rendang and Ketupat: Mi Kuah Sapi Poyah

Deconstructed Rendang and Ketupat: Mi Kuah Sapi Poyah

It tasted very beefy, light and fresh but also spicy and herby similar to rendang.

It so easy to make. I’m making this dish in my holiday menu.