budu

Budu is a traditional fermented fish sauce from the Malay Peninsula, especially Kelantan and Terengganu in Malaysia. It is made by layering small fish, commonly anchovies, with salt and allowing the mixture to ferment in ceramic or wooden containers for several months. The liquid pressed from the fermented mass forms the budu, a pungent condiment used in local cooking.

Flavor is intensely salty and savory, with a strong fishy aroma and rich umami. Fermentation duration and salt level influence taste and aroma; some varieties are lighter, others more pungent. The liquid can be clear or lightly cloudy and may separate from solids.

Uses: Budu is typically used as a seasoning or dipping sauce. It is often diluted with lime juice, water, chilies, and a touch of sugar to create dipping sauces for grilled fish and seafood, and may be added to stews or sambal to deepen flavor.

Regional context: Budu is a staple condiment in Kelantan and Terengganu and appears in a range of traditional dishes. In modern markets it is sold bottled in varying strengths, and it is among several regional fermented fish products in Southeast Asia.

Storage and safety: Budu has a high salt content that aids preservation. Refrigeration after opening is recommended, and the product should be used within several weeks to months depending on the formulation.