Dish

Budu

Budu sauce

The sauce for this dish is made with fermented fish, such as anchovies or mackerel, and a variety of spices, such as ginger, garlic, and chiles. The sauce is typically used as a condiment for rice dishes, and is known for its pungent aroma and strong, salty flavor. The sauce is a staple in Malaysian cuisine and is a favorite among locals and tourists alike.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Sauce

Origins and history

The dish originated in Malaysia, and has been a staple in Malaysian cuisine for centuries. The sauce is often made in large batches and allowed to ferment for several months, which gives it its distinctive flavor and aroma.

Dietary considerations

This dish is not suitable for vegetarians or vegans, and may not be suitable for those with fish allergies.

Variations

There are many variations of this dish, with each region of Malaysia having its own unique take on the sauce. Some variations include adding tamarind or palm sugar to the sauce, or using different types of fish to create a milder or stronger flavor.

Presentation and garnishing

The sauce is typically served in a small dish or bowl, with a spoon for dipping. Garnishes such as sliced chiles or fresh herbs can be added for color and flavor.

Tips & Tricks

To make the sauce more flavorful, use high-quality fish and allow the sauce to ferment for several months to develop its distinctive flavor and aroma. Additionally, be sure to use fresh spices and herbs to ensure the best possible flavor.

Side-dishes

Rice dishes, such as nasi lemak or fried rice, are common side dishes for this sauce.

Drink pairings

A good pairing for this dish is a light beer, such as a lager or pilsner. A sweet white wine, such as a Riesling or Gewurztraminer, can also complement the strong flavors of the sauce.