Budu (sauce)

Budu is a traditional fermented fish sauce originating from the Malaysian state of Kelantan. It is a staple condiment and ingredient in the local cuisine, particularly in dishes such as nasi kerabu and ulam.

History

The history of budu can be traced back to the traditional fishing communities of Kelantan. The sauce is believed to have been developed as a method of preserving fish, a common practice in many Southeast Asian cultures.

Production

Budu is produced by fermenting anchovies in brine for a period of six months to a year. The fermentation process is initiated by adding salt to the fish, which inhibits the growth of bacteria and allows the fish to ferment naturally. The resulting sauce is a dark, salty liquid with a strong fishy aroma.

Usage

Budu is used as a condiment and ingredient in a variety of dishes. It is often served as a dipping sauce for ulam, a traditional Malaysian salad made from raw or boiled vegetables. Budu is also used in the preparation of nasi kerabu, a blue-coloured rice dish that is a specialty of Kelantan.

Health Benefits

Despite its strong aroma and taste, budu is rich in protein and amino acids due to the fermentation process. It is also a source of vitamin B12, which is essential for nerve function and the production of red blood cells.

See Also

• Fish sauce
• Fermented food
• Malaysian cuisine

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