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Budu is a traditional condiment or dip, originated from the east coast of Peninsular Malaysia, particularly in Kelantan. It is a fish sauce and one of the best known fermented seafood products.
Budu is processed from fermented anchovies or fish with lots of salt for one period of time.

Usually, it is used as a dip eaten along the side dish like ulem (raw vegetables) or with rice and dishes. Budu can be served alone or mixed with other foods such as peppers, mango and lime water extraction.

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Thumbnail: Budu | Fermented Anchovies Sauce | Malaysian Sauce