📝 About This Recipe
Originating from the coastal states of Kelantan and Terengganu, Budu is a legendary Malaysian fermented fish sauce known for its intense umami profile and deep salty-savory character. This traditional condiment is crafted through the slow fermentation of anchovies and sea salt, resulting in a dark, complex liquid that serves as the ultimate flavor enhancer. Whether used as a dipping sauce base or a seasoning for rice, Budu is an indispensable staple that captures the very essence of Malay heritage cooking.
🥗 Ingredients
Fermentation Base
- 1 kg Fresh Anchovies (Ikan Bilis) (must be extremely fresh, cleaned and drained)
- 350 grams Coarse Sea Salt (non-iodized is essential for proper fermentation)
- 100 grams Palm Sugar (Gula Melaka) (shaved or crushed)
- 5-6 pieces Tamarind Slices (Asam Gelugur) (dried)
The Finishing Aromatics (Post-Fermentation)
- 500 ml Water (filtered)
- 2 stalks Lemongrass (bruised)
- 2 cm Galangal (sliced into rounds)
Traditional Serving Accompaniments
- 10 pieces Bird's Eye Chilies (sliced)
- 5 pieces Shallots (thinly sliced)
- 6 pieces Calamansi Limes (halved)
- 1 piece Torch Ginger Flower (Bunga Kantan) (finely chopped)
👨🍳 Instructions
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1
Thoroughly wash the fresh anchovies in cold water. It is vital to drain them completely in a colander for at least 30 minutes to ensure no excess moisture interferes with the salt ratio.
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2
In a large non-reactive bowl, combine the cleaned anchovies with the coarse sea salt. Using gloves, toss the fish gently until every single anchovy is well-coated in salt.
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3
Transfer the salted fish into a sterilized ceramic jar or a heavy-duty glass container. Press the fish down firmly to remove air pockets.
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4
Layer the tamarind slices and half of the palm sugar on top of the fish. These ingredients help control the pH and add a subtle depth of flavor during the long wait.
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5
Seal the jar tightly with a lid. Store the jar in a cool, dark place (traditionally, these were buried in the ground or kept in dark sheds) for a minimum of 6 months, though 12 months yields the best flavor.
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6
After the fermentation period, the fish will have broken down into a dark liquid. Carefully strain this liquid through a fine-mesh sieve lined with cheesecloth into a clean pot.
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7
Add 500ml of filtered water, the remaining palm sugar, bruised lemongrass, and galangal to the pot containing the fermented liquid.
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8
Bring the mixture to a gentle simmer over medium-low heat. Do not let it reach a rolling boil, as this can toughen the proteins and alter the delicate aroma.
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9
Simmer for approximately 30-45 minutes until the liquid has reduced slightly and the aromatics have infused their scent into the sauce.
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10
Remove from heat and allow the Budu to cool completely. Strain one final time to remove the lemongrass and galangal.
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11
Pour the finished sauce into sterilized glass bottles. The cooked Budu can be stored at room temperature for several months, though refrigeration preserves the peak flavor longer.
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12
To serve, pour 2-3 tablespoons of Budu into a small saucer. Squeeze fresh calamansi juice over it, add sliced shallots, bird's eye chilies, and a sprinkle of torch ginger flower. Stir to combine before dipping.
💡 Chef's Tips
Always use the freshest fish possible; any 'off' scent at the beginning will be magnified during fermentation. Ensure all equipment is sterilized—bacterial contamination is the enemy of a successful ferment. If the sauce is too salty for your palate after fermentation, increase the amount of palm sugar during the simmering stage. Don't skip the calamansi lime when serving; the acidity is crucial to balancing the intense salt and umami of the sauce. If you see white mold on top during fermentation, it is usually harmless 'kahm yeast,' but if you see colorful or fuzzy mold, discard the batch.
🍽️ Serving Suggestions
Serve as a dip for 'Ulam' (Malaysian raw salad) featuring wing beans, cucumber, and cashew leaves. Pair with 'Ikan Bakar' (charcoal-grilled fish) for a smoky, salty flavor explosion. Drizzle over hot steamed jasmine rice along with a fried egg for a simple, traditional village-style meal. Serve alongside 'Nasi Kerabu' (blue pea flower rice) to provide the necessary salt component to the herb-rich dish. Use a teaspoon of Budu in stir-frys as a secret umami bomb in place of standard fish sauce.