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Budu: photo of the dish
Illustrative photo: Yosri — CC BY-SA 3.0, Wikimedia Commons
Sauces & basics

Budu

A fermented fish sauce from Kelantan and Terengganu with a powerful, salty aroma, made from dried anchovies and palm sugar. It is eaten dipped into rice or raw vegetables, often at breakfast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the dried anchovies quickly, then soak them for 10 minutes in lukewarm water. Drain them well.
  2. Heat a dry skillet and lightly toast the anchovies for 3 minutes over medium heat, until crisp and golden.
  3. Grill the shrimp paste wrapped in aluminum foil for 2 minutes on each side to release its aroma.
  4. Blend the anchovies, chilies, garlic, onion and shrimp paste with 2 tablespoons of water until you have a coarse paste.
  5. Melt the palm sugar with the rest of the water in a saucepan over low heat, then add the blended paste.
  6. Simmer for 10 minutes, stirring, until the sauce thickens and turns dark brown.
  7. Off the heat, add the lime juice, taste and adjust with salt and sugar. Let it cool before serving.

Variations and tips

Milder version. Halve the chilies and add a little more palm sugar for a rounder flavor.

With what's available here. Replace the palm sugar with brown sugar and the shrimp paste with a pinch of ground dried shrimp.

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Original Ecomely recipe.