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 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 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]

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

Mee siput muar
مي سيڤوت موار‎‎‎
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

See also

References