Resepi Mee Siput Goreng Basah: A Malaysian Noodle Delight

As Resepi Mee Siput Goreng Basah takes center stage, this opening passage beckons readers into a world crafted with good knowledge, ensuring a reading experience that is both absorbing and distinctly original.

Mee siput goreng basah is a beloved Malaysian dish that tantalizes taste buds with its unique combination of flavors and textures. Originating from the vibrant streets of Penang, this noodle dish has gained immense popularity both locally and internationally, captivating food enthusiasts with its delectable charm.

Introduction to Mee Siput Goreng Basah

Mee siput goreng basah, or wet fried snail noodles, is a popular Malaysian dish that combines the savory flavors of stir-fried noodles with the tender texture of escargots. Originating from the coastal regions of the country, this dish has become a staple street food and a beloved favorite among locals and tourists alike.

Legend has it that mee siput goreng basah was first created by a resourceful hawker who, unable to sell his unsold snails, decided to stir-fry them with noodles. The resulting dish was an instant hit, and soon became a culinary sensation that spread throughout the country.

Key Characteristics of Mee Siput Goreng Basah

  • Noodles:Typically made with thin, yellow noodles known as mee kuning, which soak up the flavorful sauce.
  • Snails:Fresh or canned escargots are used, providing a tender and slightly chewy texture.
  • Sauce:A savory sauce made with a blend of soy sauce, oyster sauce, and chili paste, giving the dish its characteristic umami flavor.
  • Vegetables:Often includes a variety of vegetables such as bean sprouts, carrots, and onions, adding color and crunch.
  • Garnish:Usually topped with chopped green onions, sesame seeds, and a squeeze of lime for freshness.

Ingredients and Variations

Mee siput goreng basah is a versatile dish that allows for various ingredients and variations. The core ingredients remain the same, but the addition of different sauces, noodles, and toppings can create unique flavors and textures.

The main ingredients for mee siput goreng basah are mee siput (snail noodles), a type of thin, springy noodle made from wheat flour. Other ingredients include:

  • Protein:Snails, shrimp, chicken, or tofu
  • Vegetables:Bean sprouts, cabbage, carrots, onions
  • Sauce:A flavorful sauce made from soy sauce, oyster sauce, chili paste, and other seasonings
  • Garnishes:Green onions, cilantro, fried shallots


Mee siput goreng basah can be customized with different ingredients to suit personal preferences and regional variations. Some common variations include:

  • Noodles:Instead of mee siput, other types of noodles such as mee hoon (rice vermicelli) or mee kuning (yellow noodles) can be used.
  • Sauce:The sauce can be adjusted to create different flavors. Some variations include a spicy sauce made with chili paste, a sweeter sauce with honey or palm sugar, or a sour sauce with tamarind.
  • Additional ingredients:To enhance the dish, additional ingredients such as mushrooms, bell peppers, or eggs can be added.

Step-by-Step Cooking s

Preparing mee siput goreng basah is a straightforward process that involves preparing the ingredients, cooking the noodles, preparing the sauce, and combining all ingredients. Here’s a detailed step-by-step guide to help you create this delicious dish:

Before you begin, ensure you have all the necessary ingredients and utensils ready. This will help you stay organized and avoid any interruptions during the cooking process.

Preparing the Ingredients

Start by preparing the ingredients. Clean and devein the prawns, removing any shells or heads. Cut the squid into rings or strips, and slice the fish cake into thin pieces. Chop the onion, garlic, and chili peppers finely. Set aside the prepared ingredients for later use.

Cooking the Noodles

Bring a large pot of water to a boil and add the mee siput noodles. Cook the noodles according to the package instructions, usually for 3-4 minutes or until they are al dente. Drain the noodles in a colander and rinse them with cold water to stop the cooking process.

Preparing the Sauce

In a separate bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Stir until well combined and set aside.

Combining and Cooking All Ingredients, Resepi mee siput goreng basah

Heat a large wok or skillet over medium heat. Add the oil and swirl to coat the surface. Add the prawns, squid, and fish cake to the wok and cook until they are just cooked through. Push the seafood to one side of the wok and add the onion, garlic, and chili peppers to the other side.

Cook until the vegetables are softened.

Add the noodles to the wok and toss to combine with the seafood and vegetables. Pour in the prepared sauce and stir well to coat all the ingredients. Cook for an additional 1-2 minutes, or until the sauce has thickened and the noodles are heated through.

Transfer the mee siput goreng basah to a serving plate and garnish with chopped green onions. Serve immediately while hot.

Tips and Techniques

Elevate your mee siput goreng basah with these expert tips:

The key to a flavorful dish lies in selecting the right noodles. Opt for thick, chewy noodles that can withstand the sauce without becoming soggy. Yellow mee or thick bee hoon are excellent choices.

Balancing the Flavors

Mee siput goreng basah is a harmonious blend of sweet, sour, and savory flavors. Ensure a balanced taste by adjusting the proportions of sugar, vinegar, and soy sauce to your preference. A pinch of chili powder can add a subtle kick.

Garnishing for Maximum Appeal

Elevate the presentation of your dish with eye-catching garnishes. Chopped spring onions, sliced red chilies, and a sprinkling of toasted sesame seeds add vibrant colors and textures that enhance the visual appeal and taste.

Serving Suggestions and Accompaniments

Mee siput goreng basah can be served in a variety of ways, both traditional and creative.

Traditionally, mee siput goreng basah is served as a main course with a side of pickled vegetables, such as achar or jeruk. It can also be served with a bowl of soup, such as soto or bakso.

Condiments and Sauces

Mee siput goreng basah can be enjoyed with a variety of condiments and sauces, such as:

  • Sambal
  • Kecap manis
  • Sriracha
  • Hoisin sauce

Drink Pairings

Mee siput goreng basah pairs well with a variety of drinks, such as:

  • Iced tea
  • Fruit juice
  • Soda
  • Beer

Nutritional Value and Health Considerations

Mee siput goreng basah is a popular dish in Malaysia and Singapore, but how does it measure up nutritionally? Here’s a breakdown of its calorie content, macronutrient profile, and potential health benefits and concerns:

Calorie Content

A typical serving of mee siput goreng basah contains around 350-450 calories, depending on the ingredients and cooking method used. This makes it a relatively high-calorie dish, so it’s important to consume it in moderation.

Macronutrient Breakdown

The macronutrient breakdown of mee siput goreng basah is as follows:






10-15%The carbohydrates come primarily from the noodles, while the protein comes from the snails and any additional protein sources used, such as shrimp or tofu. The fat content comes from the cooking oil and any fatty ingredients added to the dish.

Health Benefits and Potential Concerns

Mee siput goreng basah can provide some health benefits, such as:

  • -*Protein intake

    The snails in the dish are a good source of protein, which is essential for building and repairing tissues.

  • -*Iron intake

    Snails are also a good source of iron, which is important for red blood cell production.

  • -*Antioxidant content

    The spices and herbs used in mee siput goreng basah, such as turmeric and ginger, have antioxidant properties that can help protect against cell damage.

However, there are also some potential health concerns to consider:

  • -*High calorie content

    As mentioned earlier, mee siput goreng basah is a high-calorie dish, so it’s important to consume it in moderation.

  • -*High sodium content

    The dish can be high in sodium, especially if salty ingredients like soy sauce or fish sauce are used. High sodium intake can contribute to high blood pressure.

  • -*Allergens

    Snails are a common allergen, so people with shellfish allergies should avoid consuming mee siput goreng basah.

Overall, mee siput goreng basah can be a nutritious dish if consumed in moderation and prepared with healthy ingredients. However, it’s important to be aware of the potential health benefits and concerns associated with the dish.

Cultural Significance and Historical Context

Mee siput goreng basah holds a significant place in Malaysian cuisine, particularly in the coastal regions of the country. It is a beloved street food that has been enjoyed for generations.The dish is believed to have originated in the coastal state of Terengganu, where it is commonly prepared using fresh siput sedut (blood cockles) harvested from the nearby waters.

Over time, mee siput goreng basah spread to other parts of Malaysia, with regional variations emerging based on the availability of ingredients and local preferences.

Regional Variations and Adaptations



Known for its use of fresh blood cockles, giving the dish its characteristic briny flavor.

  • -*Kelantan

    Incorporates additional ingredients like bean sprouts, sliced carrots, and a spicy chili sauce.

  • -*Penang

    Often features larger cockles and a thicker, sweeter sauce.

  • -*Perak

    May include taugeh (bean sprouts) and is served with a side of chili padi (bird’s eye chili).

Final Summary

In conclusion, Resepi Mee Siput Goreng Basah is a culinary masterpiece that embodies the vibrant spirit of Malaysian cuisine. Its tantalizing flavors, diverse variations, and cultural significance make it a dish that deserves a special place in the hearts of food lovers everywhere.

Whether enjoyed as a comforting meal or shared during festive gatherings, Mee Siput Goreng Basah promises an unforgettable gastronomic experience that will leave you craving for more.

FAQ Section: Resepi Mee Siput Goreng Basah

What is the key ingredient in Resepi Mee Siput Goreng Basah?

The key ingredient is ‘mee siput’, a type of thick yellow noodles made from wheat flour and water.

How do you achieve the perfect texture for the noodles?

The noodles should be cooked al dente, meaning they are tender but still have a slight bite to them.

What is the secret to the flavorful sauce?

The sauce is a combination of soy sauce, oyster sauce, dark soy sauce, and a touch of sweetness from sugar or honey.