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"
Ayam Masak Kicap
main dish | Fusion, Malay, Thai fast prepared dish based on soy sauce and chili sauce with chicken and veggies
CNY Reunion Dinner
Festivals / Specials | Chinese The Chinese New Year reunion dinners held on the eve of Chinese New Year (the first day of the celebration). It is the most important meal as the whole family comes together preparing and eating the meal