 Budu sauce | |
| Type | Condiment |
|---|---|
| Region or state | Malay Peninsula (Southern Thailand and theMalaysianPantai Timur) |
| Main ingredients | Anchovy |
Budu (Jawi:بودو;Thai:บูดูRTGS: budupronounced[būːdūː], also known asน้ำบูดูnam budu) is a traditional anchovy sauce condiment made amongethnic Malays populating Thai provincesYala,Narathiwat andPattani plus Malaysian states ofKelantan andTerengganu altogether east coast of theMalay Peninsula, to theNatuna Islands (calledpedek orpedok),South Sumatra,Bangka Island, andWest Kalimantan (calledrusip) in Borneo of Indonesia.
It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables.
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.[citation needed]
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: high amounts ofglutamic acid andaspartic acid are produced contributing to itsumaminess,[1] whilemethylbutane compounds are responsible for its distinctive end product aroma.[2]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.[3] The microorganisms play important roles in protein degradation and flavour and aroma development.
Budu has been declared a heritage food by Malaysia's Department of National Heritage.[4] Though budu production has been a traditional profession among the Malays, some communities like theHokkien in villages set along theKelantan River (dubbed the 'Cina Kampung') also participate.[5] Anchovy and its products like budu are high inprotein anduric acid,[6] 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.[7] As a food sourced from fish it also has potential asbrain food.[8]
A powdered form of budu was developed by a Politeknik Kota Bharu (PKB) student in 2011.[9] This allows for easier storage and transport as it is lighter and less prone to bottle breakage.
It is mentioned inA Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.[10]
It is similar to thepatis in Philippines,ngapi in Burma,nuoc mam in Vietnam,ishiru orshottsuru in Japan, Colombo cure in theIndian subcontinent,yeesu in China, andaekjeot in Korea.
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| Isan dishes | |
| Northern Thai dishes | |
| Southern Thai dishes | |
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| Beverages | |
| See also | |
| Fish sauce | | |
|---|---|---|
| Fish paste | ||
| List articles | ||
