Budu
sauce | Malay
Budu sauce
Budu is a dipping sauce from the eastcoast (Terengganu, Kelantan) and Southern Thailand made from fermented anchovies
also known as:Budu can be found at many Malay mixed rice restaurant alongside with Sambal Belancan (shrimp paste chili sauce) as a dipping sauce for rice dished
ingedients:
anchovies, salt
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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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.
... read more
related entries:
Nasi Kerabu
A Malay rice dish specialty from the east coast (Kelantan, Terengganu), liturally it means "Rice Salad"
Food & Drinks
