INTRODUCTION AND OBJECTIVE

Hi everyone. Welcome and happy reading my blog.  The topic that I choose to write is about Budu. The reasons why I choose this topic are because I want to share some information of Budu, a traditional food from east coast Malaysia. When talking about Budu, most people in Kelantan and Terengganu will have at least 1 bottle in their house. I bet some people will give different responses either in positive way or contrast when eating Budu. Most people love Budu but not everyone love it. A simple characteristic of it which is dark-red-brown color may look similar with Belacan but in different packaging which is usually manufactured in bottles. I also choose this topic to promote Budu as a nutritious ancillary food to people who have negative perception towards it. Other than that, I also write the topic to encourage people from other country to try the uniqueness taste of it.

Example of Budu

THE ORIGIN OF BUDU

Budu is a type of traditional food that can increase people’s appetite especially Malays community in Malaysia. It is very well-known mainly in east coast Malaysia like Kelantan and Terengganu as well as southern Thailand. Firstly what is Budu? Budu is a fish sauce and has become one of the best fermented food products in this country. The uniqueness taste of Budu has won people’s heart and appetite either the villagers or town. It is commonly being processed by small companies and will be sold by using bottles packaging in various size and brands. Budu usually being served in different ways depends on a person for example adding it together with lemon, onion, pepper or cook it for better taste.

Example of how Budu is served.

HOW BUDU IS MADE?

Most people did not know how Budu was made. The uniqueness taste of budu is traditionally made by mixing anchovy and salt and allows it to ferment for a few months. Here are some steps for making a delicious Budu:

1.       Firstly, you will need 1kg of anchovies, coarse salt to taste, brown sugar and a handful of tamarinds as additional taste.

2.       The first step that you need to do is clean the anchovies and dry it well. Next, divide salt into five section and sprinkle the first part flat in the container. For the better result, use former pottery or porcelain.

3.        Mix the anchovies with tamarind juice until it is smooth and divide into 4 parts.

4.       Enter brown sugar and mix well. Garnish with the anchovies in the last layer of salt in the container. Then sprinkle a layer of salt again on the anchovies too. Create a layer and finally a layer of salt.

5.       Cover the surface of the container with gauze. Let the fabric tense on the surface of the container. Before you close the bottle, sprinkle the salt first to prevent flies. Then cover the container with the lid tightly.

6.       Store in a dark place for a few month or at least 1 month until it shattered. Do not expose to light or air because it could make the Budu damaged. Don’t forget to observe the result occasionally.

Picture show the process of making Budu

THE BENEFITS OF BUDU

Despite of the size and how its look alike, Budu contains more benefits that never revealed even it is just a traditional food. Some research has been made by scientists from Japan, Australia and German proved that Budu contribute to the beauty and youthfulness. This is because it contains glutathione as antioxidant agent, remove toxic waste in human body and increase the immunity system that can combat various deadly diseases and prevent cancer. It also found to be promising to fight free radicals and is believed to inhibit the aging process and prevent degenerative diseases such as atherosclerosis, coronary heart disease, diabetes, cancer and otherwise at an earlier stage. Depth study also found that it also contain antibacterial substances that cause diarrhea (diarrhea), decreased blood cholesterol, prevent heart disease and hypertension.

Budu has nutrients that are more easily digested, absorbed and utilized by the body than other types of proteins. Its nutrition processed from fermented anchovies proven to overcome the problems of children who suffer from chronic diarrhea disease caused by lack of substance in the body. With Budu as ancillary food, it can promote the growth of body weight for those who suffer from chronic diarrhea diseases and cure in a short time. It also can improve the IQ of anyone who eats it. This is because it stimulates the brain cells and will strengthen the weak neurons. Eating Budu also acts to delay the growth of bacteria and stokiosa raffinosa, the main cause of flatulency symptoms and stomach problems in children and adults. 2 groups of vitamins in Budu are water-soluble vitamins (vitamin B complex) and fat-soluble vitamins (vitamins A, D, E and K).

Budu also is a source of vitamin B which contributed most to the other fractions such as vitamin B1 (thiamin), vitamin B2 (riboflavin), pantothenic acid, fatty acids, niacin, vitamin B6 and vitamin B12 (sianokobalamin). Scientifically, its major contributor of vitamin B12 is produced by bacteria Klebsiella pneumonia and Citrobacter frundiin (vitamin B12), which is not owned by any source of seafood, and other meat. Vitamin B12 is necessary for the formation of red blood cells, which leads to a lack of vitamins perisiosa occurrence of anemia (pale), abdominal pain and weight loss.

THE WEAKNESSES OF BUDU

There are also the weaknesses of Budu. Firstly, because of its fermented process, Budu produced very strong odor because of the smell produced by anchovies. It make some people can’t resist with the smell and hate Budu. Besides that, it also contains high uric acid which is not good for those who suffered from gout, diabetes, acne, chronic hair falls and breast cancer.

REFERENCES

Hafizudin, I. (2013, AUGUST). KELANTAN MALAYSIA: FOOD IN KELANTAN. Retrieved from blogspot.com: http://izzathafizuddin.blogspot.com/2013/08/food-in-kelantan.html

slamberr, m. (2012, August 11). CIVIL ENGINEER. Retrieved from blogspot.com: http://mustaqimbudu.blogspot.com/2012/08/khasiat-dan-kelemahan-budu.html

todayfoodtips. (2011, february). Retrieved from blogspot.com: http://todayfoodtips.blogspot.com/2011/02/traditional-food-budu-benefits-for.html