Budu
Budu
Budu (/ˈbuːduː/) is a type of fermented fish sauce widely consumed in Malaysia. It is a traditional condiment used as a flavor enhancer and is often served with fresh vegetables, fish, and other dishes.
Etymology
The term "Budu" is believed to originate from the Malay language, although its exact etymology is unknown. It is thought to be derived from the word "buduh", which in Malay means "confused" or "muddled", possibly referring to the fermentation process involved in its production.
Production
Budu is produced by mixing fish, usually anchovies, with salt and allowing it to ferment for several months. The mixture is then strained and the liquid, which is now budu, is bottled and ready for consumption.
Related Terms
- Fermentation: The process by which budu is made.
- Fish sauce: A general term for sauces made from fermented fish, of which budu is a type.
- Anchovy: The type of fish most commonly used in the production of budu.
- Malaysian cuisine: The cuisine in which budu is most commonly used.
See Also
External links
- Medical encyclopedia article on Budu
- Wikipedia's article - Budu
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