Budu
4159747
201557850
2008-03-28T12:17:37Z
Cydebot
1215485
Robot - Moving category Glutamate & cooking to Umami enhancers per [[WP:CFD|CFD]] at [[Wikipedia:Categories for discussion/Log/2008 March 17]].
[[Image:YosriNov2004BotolBudu.jpg|thumb|Bottles of budu.]]
'''Budu''' (Malay language) is a fish sauce and one of the best known fermented seafood products in [[Kelantan]], [[Malaysia]] as well as Southern [[Thailand]]. It is traditionally made by mixing fish and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with [[fish]], [[rice]] and raw vegetables.
It is similar to the ''patis'' in Philippines, ''ketjap-ikan'' in Indonesia, ''ngapi'' in Burma, ''[[nuoc mam]]'' in Vietnam, ''ishiru'' or ''shottsuru'' in Japan, ''colombo-cure'' in India and Pakistan, ''yeesu'' in China and ''aekjeot'' in Korea.
The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration of salt influences the microbial and enzymatic activity, resulting in different flavors. The microorganisms found during Budu production are generally classified as halophilic. The microorganisms play important roles in protein degradation and flavor-aroma development.
It is a traditional condiment in the [[Kelantan|East]] [[Terengganu|Coast]] of [[Peninsular Malaysia]], particularly in the state of [[Kelantan]]. It is high in protein and uric acid content.
[[ms:budu]]
[[Category:Malaysian cuisine]]
[[Category:Fish sauce]]
[[Category:Umami enhancers]]