Budu (Jawi:
بودو) is a fish sauce and one of the best known fermented seafood products
in Kelantan,
Malaysia
as well as Southern Thailand. It is mentioned in A grammar and dictionary of
the Malay language: with a preliminary ..., Volume 2, By John Crawfurd,
publish in 1852.[1]
History
It is traditionally made by
mixing anchovy
and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to
200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables.
It is similar to the patis
in Philippines,
ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam
in Vietnam,
ishiru or shottsuru in Japan, colombo-cure
in India
and Pakistan,
yeesu in China
and aekjeot in Korea.
The fish product is the result
of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are
produced by the action of proteolytic microorganisms surviving during the
fermentation process. Palm sugar and tamarind are usually added to promote the
browning reaction occur and resulting in dark brown color. The ratio of fish to
salt plays an important key in the final desired product. The different
concentration of salt influences the microbial and enzymatic activity,
resulting in different flavors. The microorganisms found during Budu production
are generally classified as halophilic.[2]
The microorganisms play important roles in protein degradation and flavor-aroma
development.
It is a traditional condiment
in the East
Coast
of Peninsular Malaysia, particularly in the state
of Kelantan.
Even ethnic Chinese in Kelantan are involved in Budu production.[3]
Anchovy and it's products like budu is high in protein
and uric acid
content,[4]
thus not recommended for people with gout condition. However, uric acid content in anchovy is
actually lower than tuna. [5]
Budu which was made from
anchovy sauce have shown potential as an anti-cancer agent. [6]
Budu also as a food sourced
from fish have potential as brain food. [7]
New form of budu in powder
forms have been developed by Politeknik Kota Bharu (PKB) student.[8]
This allow easier storage and transport as it is lighter and less prone to
bottle breakage.
Reference
1.
^ A grammar and
dictionary of the Malay language: with a preliminary ..., Page 32, Volume 2, By
John Crawfurd
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