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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

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
Cookbook: Mee Siput Muar

This article is part of the series on
Malaysian cuisine Masakan Malaysia
Regional and cultural cuisines Chinese Eurasian Indian Javanese Malay Peranakan Sabah Sarawak
Ingredients Belacan Budu Gula Melaka Kerisik Kicap Manis Pandan Sambal Santan Tapai Tempoyak
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Holidays and festivals Chinese New Year Hari Raya Puasa Hari Raya Qurban Deepavali Christmas Tadau Kaamatan Gawai
Related cuisines Bruneian Chinese Filipino Indian Indonesian Singaporean Thai
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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]

• 
  Spiral-pattern shape of mee siput
• 
  Look of a garden snail.
• 
  A ready-to-eat original mee siput
• 
  Present commercialised mee siput

See also

• List of Malaysian dishes
• Malaysian cuisine

References

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