Faces of
Malaysia
Langkawi

Langkawi is an archipelago of 99 islands in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia. The islands are a part of Malaysia’s Kedah state, but are adjacent to the Thai border. By far the largest of the islands is the eponymous Pulau Langkawi with a population of about 45,000. The island is a declared duty-free zone.

The peak season is from December to March when moonson at the eastcoast shuts down most of the Islands there (Perhentian etc.). This makes Langkawi a good island alternative during that time period. Generally though, Langkawi can be visited all year around.

Kota Kinabalu

Kota Kinabalu is the capital of the state of Sabah on Borneo. With an estimated population of 532,129 in the city and 700,000 in the urban area, it is the largest urban centre in Sabah and the sixth largest in Malaysia. It is located close to Mount Kinabalu, the highest mountain in South-East Asia.

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Kek Lok Si Temple in Penang

Budu

sauce | Malay
Budu, Budu sauce
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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related entries:


Nasi Kerabu

A Malay rice dish specialty from the east coast (Kelantan, Terengganu), liturally it means "Rice Salad"

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