&sq=&lang=&file=File:YosriBuduMempelam.jpg) Budu sauce | |
| Type | Condiment |
|---|---|
| Place of origin | Malaysia |
| Region or state | Kelantan and Terengganu regions of Malaysia and Southern Thailand |
| Main ingredients | Anchovy |
Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) is an anchovy 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.[1]
- ^ Crawfurd, John (1852). A Grammar and Dictionary of the Malay Language, With a Preliminary Dissertation, Vol II. London: Smith, Elder, and Co. p. 32. Retrieved 23 September 2015.