Budu (sauce) - Wikipedia
Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) is an anchovy sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand.
Budu | Traditional Sauce From Malaysia, Southeast Asia
Budu is a fermented fish sauce originating from Malaysia. It is prepared by combining anchovies and salt, then letting the combination ferment for up to 200 days. Tamarind and palm sugar are often added to the mix, and the addition results in a dark brown color of the sauce.
Anchovy Sauce (Budu): A Salty Delight from Malaysia
Budu, also known as anchovy sauce, is a condiment that originates from Malaysia. This sauce is a popular ingredient in Malay cuisine, and it adds a unique salty flavour to many dishes. Budu is made from fermented anchovies, which are left to marinate in salt for several months, resulting in a strong and flavorful sauce that is packed with umami.
Did You Know – Budu Fermented Fish Sauce - In Dianes Kitchen
2024年5月20日 · Budu is a Malaysian fermented anchovy sauce that is left to ferment in earthen containers in the sun or shade for 6-18 months. The primary ingredient in Budu is anchovies. They should be fresh and of high quality. The anchovies are thoroughly cleaned, and their guts are removed prior to beginning the fermentation process.
Budu recipe — Fusion Food
Budu is a traditional Malaysian fish sauce that adds a unique umami flavor to dishes. Made from fermented anchovies and salt, this sauce is a staple in Malaysian cuisine, enhancing the taste of various dishes.
The making of budu, our underrated condiment - Periuk
2021年3月12日 · Budu has a strong, distinctive fishy taste when sampled on its own, but when eaten with rice, that flavour becomes mellow and rounded. It’s a classic flavour enhancer, a complement to mild dishes like singgang. How is it made? Simply put, budu is made from fresh anchovies that have been left to ferment in salt for about a year.
Budu (Anchovies Sauce) - My Resepi
Budu (Jawi: بودو; Thai: น้ำบูดู; rtgs: Nambudu) is a fish sauce and one of the best known fermented seafood products in Kelantan, Terengganu and southern Thailand as well. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.
藍花飯 - 维基百科，自由的百科全书
鰣魚醬或 Budu （ 英语 ： budu (sauce) ） 藍花飯 （ 馬來語 ： Nasi Kerabu ）是 馬來菜 的一種 米飯 （ 英语 ： List of rice dishes ） ，是 香草飯 （ 英语 ： Nasi ulam ） 的一種，主要食材是藍色米飯、乾魚或炸雞、餅乾、泡菜等沙拉。
Budu, a dish from Malaysian cuisine — Fusion Food
Budu Budu sauce. The sauce for this dish is made with fermented fish, such as anchovies or mackerel, and a variety of spices, such as ginger, garlic, and chiles. The sauce is typically used as a condiment for rice dishes, and is known for its pungent aroma and strong, salty flavor.
Budu (sauce) facts for kids - Kids encyclopedia
Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) is an anchovies sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and ...
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