From Fish to Budu

Assalamualaikum and hi? so let's continue with our topic. Can you guess the title from the word "From Fish to Budu"?. Basically, the title is about the ingredient of budu. Budu is made with anchovies mix with salt in the range of ratios of 2:1 to 6:1 depending on how salty you want it to be. 

For your information, anchovy is the main type of fish that will use in making budu, since anchovy itself have a high quality of budu production compared to the other types of fish. Besides, tamarind and palm sugar are usually added in making budu in order to promote the hydrolysis of fish and microbial proteases and resulting in dark brown colour. 

anchovy and tamarind

palm sugar 

In addition, the process of making budu by fermented it for at least 200 days to 1 year or more. However, it depends on the producer as to maintain the quality and to enhance the flavour of budu. 

the process of fermentation

Reference : http://budubelacanrecipe.blogspot.my/p/budu-is-miracle-fish-sauce.html

Budu the authentic of Kelantan

BUDU?

Assalamualaikum, today I want to share about "Budu". Have you all ever heard about "Budu" before this? i'm sure that all of you didn't really know about it. Okay, let's get started. Budu is a Malay Language, in English we called it as a fish sauce fermentation. Budu is the most famous traditional food in Kelantan.

the packaging of Budu

Budu sauce

 Whenever you come to Kelantan, Budu is one thing that people must try. It refers as a daily food for Kelantan republic since the recipe of Budu had been passed from one to another generation. Year by year, Budu became a well-known food and has been spread all over Malaysia such as in Southern Thailand, Terengganu and Pahang. 

Reference: http://budubelacanrecipe.blogspot.my/p/budu-is-miracle-fish-sauce.html