Mee Siput Muar
|Alternative names||Mee Siput|
|Place of origin||Malaysia|
|Region or state||Muar, Johor, Malaysia|
|Main ingredients||Wheat flour, cooking oil|
|This article is part of the series on|
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 siputcode: msa promoted to code: ms , or snail in Malay. They are dried in the sun before being deep-fried in cooking oil until crispy and crunchy. The ready-to-eat snack is best served with condiments like sambal, chili paste or chili soya sauce. Beside it's spiral snail-look-aliked shape which has contributed to the name of Mee Siput, 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.
In present times, the factory and machinery produced mee siputcode: msa promoted to code: ms 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.
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