Amplang Amplang

AMPLANG
 

Amplang is a type of traditional food of the people of Sabah especially for the coastal residents of Tawau and Sandakan. Amplang is produced on a small scale by the womenfolk of fishing families. Normally, amplang is processed from the flesh of Spanish mackerel (ikan tenggeri).

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Flow Chart
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Ingredients for Processing Amplang
 
No
Ingredients
%
1
Fish Flesh
100
2
Tapioca Flour
100
3
Salt
2
4
Sugar
2
5
Sodium Bicarbonate
2.5
6
M.S.G.
0.3
7
Chicken Egg
 
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Method of Processing Amplang
 
Mixing
Fish flesh devoid of any bones is mixed thoroughly with the tapioca flour, salt, sugar and other ingredients to form a dough.

Shaping the Amplang
The dough is shaped into a 500-gram cylinder form which is then sliced crosswise to form smaller cylinders. Each small piece is then reformed into a longer, thinner cylindrical shape which is then again sliced thinly crosswise. This forms the pieces of amplang ready for cooking.

Cooking
The thinly sliced amplang is deep fried in oil for about 30 minutes until crispy. While frying, the product is constantly stirred to avoid burning.

Tossing
The fried amplang is tossed to remove any excess oil.

Packaging/Storage
The product is packed in sealed plastic bags and kept at room temperature away from sunlight and safe from insects.