Budu (Malay language) is a fish sauce fermentation which is very popular and even idolized by the people from the state of Kelantan, in the East Cost of Malaysia. It is refers as an ancient food of Kelantan since the recipe had been passed from one generation to another generation.The cuisine later on being spread to all over Malaysia especially its neighbour Trengganu and southern Thailand.
Budu is one of the diversity of fish sauces fermented or produced in other part of Asia. It is quite 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 basic fermentation process is the same all though there could be variations in the type of fishes used and the recipes followed. Anchovy is the main type of fish used in making budu
due to its high quality budu production compare to other types of fish.
It is traditionally made by mixing fish and salt in the range of ratio of 2:1 to 6:1 depending on how salty you want it to be. Palm sugar and tamarind are usually added to promote the hydrolysis of fish and microbial proteases 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. Later, it was being fermented for at least 200 days to one year or more, depending on the producer, as to maintain its quality and enhanced the flavour.The microorganisms found during Budu production are generally classified as halophilic. These microorganisms play important roles in protein degradation and flavor-aroma development.
The quality of the budu depends on a lot of factors such as the type of fish being used., the proportion of salt being used, duration of fermentation and of course the acidity of the fermentation process. There are of course variations in the recipes for budu fermentation depending on each manufacturer
In bigger scale,the fermentation were carried out in cement tanks or fibre glass tanks of 1.2 metre high and 2 metres wide. All the thanks must be exposed under sunlight inorder to get the ultra violet rays that can promote the formation of good bacteria.
FISH SAUCE FERMENTATION(BUDU FERMENTATION)
Picture taken from www. KOSMO.COM.MY
Anchovies paste, Tamarind, Sweetener, Water and Salt
Serving Size : 10g
Energy : 53.9kcal / 100g : 5.4kcal / serving
Protein : 11.4g /100g : 1.1g / serving
Total Carbohydrate : 0.9g / 100g : 0.09g / serving
Total Fat : 0.6g / 100g : 0.06g / serving
Calories per Gram :
Fat : 9 Carbohydrate : 4 Protein : 4
FREE OF PRESERVATIVES
Budu is getting attention and being researched by food and nutrition scientists from Japan,US, Australia, New Zealand, and Germany.
Recent finding has proven that budu
1. Has Gluthaione as antioxidant,
2. Helps dispose off toxic waste
3. Improves on immune system and help fight many diseases
4. Helps preventing cancer.
5. Has potential to fight free radical
6. Is believed to impede aging process
7. Prevents degenerative illness like
b. cardiovascular coronerry
c. Diabetes mellitus
8. Has antibacterial vaccine
9. Decreases blood cholesterol
10. Prevents cardiovascular diseases and hypertension.
11. Can increase IQ because it stimulates brain cells.
12. A source of vitamin B1(thiamin), B2(riboflavin), pantotenic acid, niacin acid, vitamin B6, and vitamin B12(cynocobalamin).
13. Has genestein and phytoestrogen which prevents cancer and aging process.
14. High quality protein
15. Has soluble dietary fiber.
It is obvious the nutritious budu has benefits beyond expectation.
Best toEat with
1.Chopped onions, chilies and lime juiceto dip with Grill/Boil/Steam/Fried Fish and Vegetables. Best serve with steaming rice.
2.Great as salad dressing.
3.Can be used as food additives in soup, fried meals such as noodles etc.
4.To be use as BBQ marinated sauce