Amplang

Amplang

Two amplang from Kotabaru; scale bar shows 1 cm / 1″
Type	Snack
Place of origin	Indonesia
Region or state	Samarinda and Balikpapan in East Kalimantan, also Sabah in Malaysia
Main ingredients	Wahoo or Spanish mackerel, tapioca flour, selected spices

Amplang or also known as kerupuk kuku macan is a traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ikan tenggiri (wahoo) or any type of spanish mackerel, mixed with starch and other materials, and then fried.

The shape and size of amplang might vary, from traditional elongated "tiger nail" shape (hence also known in its other name kuku macan), dice-shaped to pingpong ball size and shape, and the color is ranged from yellow to light brown.

In Indonesia, amplang is traditionally associated with Samarinda, the capital city of East Kalimantan, since the amplang cracker home industry has thrived in the city since the 1970s. Traditionally amplang was made from ikan pipih or ikan belida (Notopterus chitala), however since this freshwater fish has become scarce, amplang maker has replaced them with ikan tenggiri (wahoo) or gabus (snakehead). From Samarinda, the popularity of this savoury fish cracker spread to other cities in the Borneo island, such as Balikpapan, Banjarmasin, Pontianak, and even to neighbouring Sabah in Malaysia.

Amplang is often sought as oleh-oleh (foodstuff gift or souvenir) by those who visited East Kalimantan. 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 commonly produced by home industries in Samarinda, East Kalimantan in Indonesia. Other than Samarinda, amplang production centres also can be found in Balikpapan, Pontianak in West Kalimantan and Banjarmasin in South Kalimantan.