Budu

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Budu is a dipping sauce from the eastcoast (Terengganu, Kelantan) and Southern Thailand made from fermented anchovies
sauce | Malay
ingredients:
anchovies, salt, chili

Budu can be found at many Malay mixed rice restaurants alongside with Sambal Belancan (shrimp paste chili sauce) as a dipping sauce for mixed rice dishes.

Budu is usually used a dipping sauce for fish.

Budu on Wikipedia:

It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten with fish, rice and raw vegetables. It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea.

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