 Budu sauce | |
| Type | Condiment |
|---|---|
| Place of origin | Malaysia |
| Region or state | Kelantan regions of Malaysia andSouthern Thailand |
| Main ingredients | Anchovy |
Budu (Jawi:بودو;Thai:บูดู,RTGS: budu,pronounced[būːdūː]) is an anchovy sauce and one of the best known fermented seafood products inKelantan in Malaysia, theNatuna Islands (where it is calledpedek orpedok),South Sumatra,Bangka Island and WesternKalimantan in Indonesia (where it is calledrusip), andSouthern Thailand. It is mentioned inA Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.[1]
It is traditionally made by mixinganchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables.
It is similar to thepatis in Philippines,ketjap-ikan in Indonesia,ngapi in Burma,nuoc mam in Vietnam,ishiru orshottsuru in Japan, Colombo cure in theIndian subcontinent,yeesu in China, andaekjeot in Korea.
The fish product is the result ofhydrolysis of fish and microbialproteases. The flavor and aroma of budu are produced by the action ofproteolytic microorganisms surviving during thefermentation process.Palm sugar andtamarind are usually added to promote abrowning reaction, resulting in a dark brown hue. The ratio of fish to salt is key to the final desired product. Different concentrations of salt influences the microbial and enzymatic activity, resulting in different flavours. The microorganisms found during budu production are generally classified ashalophilic.[2] The microorganisms play important roles in protein degradation and flavour and aroma development.
Budu is a traditional condiment among the ethnic Malays ofeastcoast ofPeninsular Malaysia, particularly in the state ofKelantan andTerengganu. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.[3] Even ethnic Chinese in Kelantan are involved in budu production.[4] Anchovy and its products like budu are high inprotein anduric acid,[5] thus not recommended for people withgout. The uric acid content in anchovies, however, is lower than that in tuna.[citation needed]
Budu made from anchovy sauce has shown potential as an anti-cancer agent.[6] As a food sourced from fish it also has potential asbrain food.[7]
A powdered form of budu was developed by a Politeknik Kota Bharu (PKB) student in 2011.[8] This allows for easier storage and transport as it is lighter and less prone to bottle breakage.
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| Isan dishes | |
| Northern Thai dishes | |
| Southern Thai dishes | |
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| See also | |
| Fish sauce | | |
|---|---|---|
| Fish paste | ||
| List articles | ||
