Traditional mee siput muar with sambal
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| Alternative names | Mee siput |
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| Type | Snack |
| Place of origin | Malaysia |
| Region or state | Muar, Johor, Malaysia |
| Main ingredients | Wheat flour, cooking oil |
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| This article is part of the series on |
| Malaysian cuisine Masakan Malaysia |
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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 is rolled, stretched into long noodle-like strips or strings before being swirled in a circular spiral pattern to resemble the shell of a siput, or snailinMalay.[2] They are dried in the sun before being deep-fried in cooking oil until crispy and crunchy.[3] The ready-to-eat snack may be served with condiments like sambal, chili paste or chili soya sauce.[4] Beside its spiral snail-shell 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]
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