About: Budu (sauce)

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Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) is an anchovies sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.

Attributes	Values
rdf:type	Thing Food yago:WikicatCondiments yago:Condiment107810907 yago:Flavorer107809368 yago:Food100021265 yago:Foodstuff107566340 yago:Ingredient107809096 yago:Matter100020827 yago:PhysicalEntity100001930 Food yago:Sauce107829412 yago:Substance100020090 yago:WikicatFishSauces
rdfs:label	Budu (es) Budu (sauce) (en) ブドゥ (ja)
rdfs:comment	Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) is an anchovies sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852. (en) El budu es una salsa de pescado que supone uno de los productos de pescado fermentado más conocidos en Kelantan (Malasia), así como en el sur de Tailandia. Se elabora tradicionalmente mezclando anchoas y sal en una proporción que va de 2:1 a 6:1, y dejándolo fermentar de 140 a 200 días. Se usa como condimento y normalmente se toma con pescado, arroz y verdura cruda. Es parecido al patis filipino, el ketjap-ikan indonesio, el ngapi birmano, el Nước mắm vietnamita, el ishiru o japonés, el colombo-cure indio y pakistaní, el yeesu chino y el aekjeot coreano. (es) ブドゥ（ジャウィ文字：بودو）は、マレーシアの魚醤。主にマレー半島北東部のクランタン州で作られ、茶褐色を呈する。クランタン州および隣接するトレンガヌ州、タイ南部で料理に使われる。東南アジアの魚醤の中では、食塩と遊離アミノ酸の濃度が高いという特徴がある。 (ja)
foaf:name	Budu (en)
name	Budu (en)
foaf:depiction
dct:subject	Umami enhancers Anchovy dishes Fish sauces Dried fish Malay cuisine Malaysian condiments Kelantan
Wikipage page ID	4159747 (xsd:integer)
Wikipage revision ID	1117865017 (xsd:integer)
Link from a Wikipage to another Wikipage	Umami enhancers Brain food Peninsular Malaysia Uric acid Natuna Islands Anchovy dishes Fish sauces Proteolysis Gout Condiment Malaysia Halophile Tamarind Bangka Island Anchovy Fermentation Protease Protein Jawi script Dried fish Terengganu Hydrolysis Malay cuisine Malaysian condiments Kalimantan Kelantan South Sumatra Southern Thailand Indian subcontinent Kelantan Palm sugar Browning reaction Nuoc mam
Link from a Wikipage to an external page	https://web.archive.org/web/20090803131219/http:/www.kosmo.com.my/kosmo/content.asp%3Fy=2009&dt=0503&pub=Kosmo&sec=Rencana_Utama&pg=ru_01.htm https://web.archive.org/web/20100115051255/http:/kuali.com/flavours/review.asp%3Ffile=ethnicfood%2F2006%2F9%2F69theu&sec=ethnicfood
sameAs	Budu (sauce) Budu (sauce) Budu (sauce) Budu (sauce) Budu (sauce) Budu (sauce) Budu (sauce) Budu (sauce) Budu (sauce) Budu (sauce)
dbp:wikiPageUsesTemplate	dbt:Annotated_link dbt:Citation_needed dbt:EngvarB dbt:IPA-th dbt:In_lang dbt:Infobox_prepared_food dbt:Portal dbt:RTGS dbt:Reflist dbt:Short_description dbt:Transl dbt:Use_dmy_dates dbt:Fish_sauce dbt:Malaysian_cuisine dbt:Thai_cuisine
thumbnail	wiki-commons:Special:FilePath/YosriBuduMempelam.jpg?width=300
caption	Budu sauce (en)
country	Malaysia
main ingredient	Anchovy
region	Kelantan and Terengganu regions of Malaysia and Southern Thailand (en)
type	Condiment
has abstract	Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) is an anchovies sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852. (en) El budu es una salsa de pescado que supone uno de los productos de pescado fermentado más conocidos en Kelantan (Malasia), así como en el sur de Tailandia. Se elabora tradicionalmente mezclando anchoas y sal en una proporción que va de 2:1 a 6:1, y dejándolo fermentar de 140 a 200 días. Se usa como condimento y normalmente se toma con pescado, arroz y verdura cruda. Es parecido al patis filipino, el ketjap-ikan indonesio, el ngapi birmano, el Nước mắm vietnamita, el ishiru o japonés, el colombo-cure indio y pakistaní, el yeesu chino y el aekjeot coreano. (es)

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