To be honest, during my entire adulthood budu has never become the main menu in my daily staple diet. That was until a few months ago, out of a sudden I found this ancient fish chowder started to get intimate with my tasteful palate for no obvious reason. I am getting hooked. That in a way is quite worrying because my food consumption almost double than normal which obviously shows around my belly.
My recent love affair with budu has nothing to do with global warming or endemic political turmoil that has no end. I am dedicating this special entry to this special product from the sea because recently I discovered after intensively consuming budu without fail for weeks, my mouth ulcer cured faster than ever. That was possibly a coincidence but it worth some further scientific exploration. If I could I would educate myself further in this unique kampung culinary and would love to delve deeper into the secret lives of this fermented anchovy to reveal the secret.
Coincidentally, Budu is high in protein and uric acid content so naturally it is not recommended for people with gout problem.
To the keropok lekor nation's perspective, this fermented fish broth is not just a condiment to amplify one's taste bud or a complimentary accessories to an elaborate traditional dishes to impress the moody mother-in-law. It is a civilization. Probably the evolution of mankind started with this simple dish but yet so satisfying. This blissful side dish is part of collective history that bring friends and families together.
My recent love affair with budu has nothing to do with global warming or endemic political turmoil that has no end. I am dedicating this special entry to this special product from the sea because recently I discovered after intensively consuming budu without fail for weeks, my mouth ulcer cured faster than ever. That was possibly a coincidence but it worth some further scientific exploration. If I could I would educate myself further in this unique kampung culinary and would love to delve deeper into the secret lives of this fermented anchovy to reveal the secret.Coincidentally, Budu is high in protein and uric acid content so naturally it is not recommended for people with gout problem.
To the keropok lekor nation's perspective, this fermented fish broth is not just a condiment to amplify one's taste bud or a complimentary accessories to an elaborate traditional dishes to impress the moody mother-in-law. It is a civilization. Probably the evolution of mankind started with this simple dish but yet so satisfying. This blissful side dish is part of collective history that bring friends and families together.
Budu comes in many different visual and taste forms to suit one's creative mind. My father's favorite would be a combination of budu with tempoyak durian of which never had short of supply in my mother's kitchen. I am not a culinary expert or a food connoisseur but this budu has it owns kick. My personal ideal budu version would be more meaningful if enjoyed with ikang singgang (Ganu fish soup) or just deep simple friend fish. Blissful!
For some, budu is simply part of their life. For them having nasi without budu is just like having a blind date with a blind. It's another fine art to appreciate life.
