Budu(Jawi:بودو;Thai:บูดู,RTGS:budu,pronounced[būːdūː]) is an anchovy sauce and one of the best known fermented seafood products inKelantanandTerengganuin Malaysia, theNatuna Islands(where it is calledpedekorpedok),South Sumatra,Bangka Islandand WesternKalimantanin Indonesia (where it is calledrusip), andSouthern Thailand.It is mentioned inA Grammar and Dictionary of the Malay language, With a Preliminary Dissertation,Volume 2, By John Crawfurd, published in 1852.[1]
 Budu sauce | |
| Type | Condiment |
|---|---|
| Place of origin | Malaysia |
| Region or state | KelantanandTerengganuregions of Malaysia andSouthern Thailand |
| Main ingredients | Anchovy |
History
editIt is traditionally made by mi xinganchoviesand salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables.
It is similar to thepatisin Philippines,ketjap-ikanin Indonesia,ngapiin Burma,nuoc mamin Vietnam,ishiruorshottsuruin Japan, Colombo cure in theIndian subcontinent,yeesuin China, andaekjeotin Korea.
The fish product is the result ofhydrolysisof fish and microbialproteases.The flavor and aroma of budu are produced by the action ofproteolyticmicroorganisms surviving during thefermentationprocess.Palm sugarandtamarindare usually added to promote abrowning reaction,resulting in a dark brown hue. The ratio of fish to salt is key to the final desired product. Different concentrations of salt influences the microbial and enzymatic activity, resulting in different flavours. The microorganisms found during budu production are generally classified ashalophilic.[2]The microorganisms play important roles in protein degradation and flavour and aroma development.
Budu is a traditional condiment among the ethnic Malays ofeastcoastofPeninsular Malaysia,particularly in the state ofKelantanandTerengganu.Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.[3]Even ethnic Chinese in Kelantan are involved in budu production.[4]Anchovy and its products like budu are high inproteinanduric acid,[5]thus not recommended for people withgout.The uric acid content in anchovies, however, is lower than that in tuna.[citation needed]
Budu made from anchovy sauce has shown potential as an anti-cancer agent.[6]As a food sourced from fish it also has potential asbrain food.[7]
A powdered form of budu was developed by a Politeknik Kota Bharu (PKB) student in 2011.[8]This allows for easier storage and transport as it is lighter and less prone to bottle breakage.
See also
edit
- List of dried foods
- List of fish sauces
- Myeolchi-jeot– Korean salted and fermented anchovies
References
edit- ^Crawfurd, John (1852).A Grammar and Dictionary of the Malay Language, With a Preliminary Dissertation, Vol II.London: Smith, Elder, and Co. p. 32.Retrieved23 September2015.
- ^Various Component and Bacteria of Budu Produced in MalaysiaArchived4 September 2010 at theWayback Machine
- ^"Intangible Heritage Objects".Archived fromthe originalon 2 April 2015.
- ^The Unique Cina Kampung, The Star online
- ^"List of Uric Acid Foods".Livestrong.Retrieved23 September2015.
- ^Lee, YG; Kim, JY; Lee, KW; Kim, KH; Lee, HJ (2003). "Peptides from anchovy sauce induce apoptosis in a human lymphoma cell (U937) through the increase of caspase-3 and −8 activities".Ann N Y Acad Sci.1010(1): 399–404.Bibcode:2003NYASA1010..399L.doi:10.1196/annals.1299.073.PMID15033760.S2CID29295131.
- ^"More evidence that fish is brain food".Reuters.14 August 2009.Archivedfrom the original on 23 September 2015.Retrieved23 September2015.
- ^"Budu dalam bentuk debu".Utusan Online.Archived fromthe originalon 10 August 2011.Retrieved1 May2012.