Budu — Malay fermented anchovy sauce from the east coast. Dark, intensely savory; in nasi kerabu sauce, dipping sauce for grilled fish.
Across cuisines
Budu is a fermented anchovy sauce from Malaysia, known for its strong umami flavor. It is typically used as a dipping sauce or as a seasoning in rice dishes and salads. Budu is often mixed with lime juice, chili, and shallots to enhance its flavor.
