 Twoamplang fromKotabaru; scale bar shows 1 cm / 1″ | |
| Type | Snack |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Samarinda[1] andBalikpapan inEast Kalimantan |
| Associatedcuisine | Indonesia andMalaysian (especially inSabah) |
| Main ingredients | Wahoo orSpanish mackerel,tapioca flour, selectedspices |
Amplang, also known askerupuk kuku macan, is anIndonesian traditional savouryfish crackersnack commonly found in Indonesia[2] and Malaysia.[3] Amplang crackers are commonly made ofikan tenggiri (wahoo) or any type ofSpanish mackerel, mixed with starch and other materials before being deep-fried.[4]
The shape and size of amplang might vary, from traditional elongated "tiger nails" todice orping-pong balls. The colour may range from yellow to light brown.
In Indonesia, amplang is traditionally associated withSamarinda, the capital city ofEast Kalimantan, since the amplang cracker home industry has thrived in the city since the 1970s.[1] Traditionally, amplang was made fromikan pipih orikan belida (Chitala lopis). However, since this freshwater fish had become scarce, amplang makers replaced them withikan tenggiri (wahoo) orgabus (striped snakehead).[5] From Samarinda, the popularity of this savoury fish cracker spread to other cities in theBorneo island, such as Balikpapan, Banjarmasin, Pontianak, and even to Sabah in Malaysia.
Amplang is often sought asoleh-oleh (foodstuff gift or souvenir) by those who visited East Kalimantan.[1] Today, amplang made by home industries in Kalimantan has been widely distributed, available in marketplaces and supermarkets in Indonesian cities, such as Jakarta, Bandung, Surabaya, and Medan.
Amplang is commonly produced by home industries inSamarinda,[6][7] East Kalimantan in Indonesia. Other than Samarinda, amplang production centres also can be found inBalikpapan,Pontianak inWest Kalimantan andBanjarmasin inSouth Kalimantan.[5]
In neighbouring Malaysia, amplang is mainly produced on the east coast ofSabah, particularly in the town ofTawau.[8]
Today, the makers of amplang in East Kalimantan produce the snack not only with a fish flavor, but in a variety of flavors such as crab andseaweed. Nevertheless, the original amplang kuku macan remains the most popular.[1]
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