Traditional Mee Siput Muar with sambal | |
| Alternative names | Mee Siput |
|---|---|
| Type | Snack |
| Place of origin | Malaysia |
| Region or state | Muar, Johor, Malaysia |
| Main ingredients | Wheat flour, cooking oil |
| Nasi lemak on banana leaf.jpg |
| This article is part of the series on |
| Malaysian cuisine Masakan Malaysia |
|---|
 Malaysia portal |
Mee Siput Muar or simply Mee Siput is a cracker which originated from and is commonly available in Muar, Johor, Malaysia.[1]
Mee Siput Muar is traditionally and originally hand-made of flour dough which was rolled, stretched into long noodle-like strips or strings before swirled in a circular spiral pattern to resemble the shell of a siput, or snail in Malay.[2] They are dried in the sun before being deep-fried in cooking oil until crispy and crunchy.[3] The ready-to-eat snack is best served with condiments like sambal, chili paste or chili soya sauce.[4] Beside its spiral snail-look-aliked shape which has contributed to the name of Mee Siput,[5] the so-called snail noodle cracker also has a crispy texture similar to the light, brittle feeling of a snail shell once it breaks in the mouth.[6]
In present times, the factory and machinery produced mee siput mostly were not made in the traditional "snail shell" form, but rather in a randomly swirled pattern due to mass production for durability, efficiency and commercial reasons.[7]
