BUDU KETEREH (FERMENTED FISH SAUCE) By Kamil Ibrahim Enterprise

Budu is an anchovy sauce condiment and one of the best known fermented seafood products in Kelantan and Terengganu in West Malaysia. It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mixture to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice and raw vegetables. Budu being a food sourced from fish, is a great brain food.

The flavour 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 a browning reaction, resulting in a dark brown hue. The ratio of fish to salt is the key to the final desired product. The microorganisms play an important role in protein degradation, flavour and aroma development. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.

Each pack weighs 150g