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
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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A Malay rice dish specialty from the east coast (Kelantan, Terengganu), liturally it means "Rice Salad"
snack | Malay snack based on fish, squid or prawn, can be prepared as crackers (Keropok Keping) or sausage (Keropok Lekor)
Sizzling Yee Mee
noodle dish | Fusion Yee Mee noodles served on a hot plate with shitake mushroom, egg, kailan and chicken