Budu is an anchovy sauce condiment and one of the best known fermented seafood products in Kelantan and Terengganu in West Malaysia. It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mixture to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice and raw vegetables. Budu being a food sourced from fish, is a great brain food.
The flavour and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote a browning reaction, resulting in a dark brown hue. The ratio of fish to salt is the key to the final desired product. The microorganisms play an important role in protein degradation, flavour and aroma development. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.
Reading is very important because it develops the mind. Understanding the written word is one way the mind grows in its ability. Teaching young children to read helps them develop their language skills. It also helps them learn to listen.
Reading of religious books on the other hand enhances spiritual and cultural values in children. These texts can guide them about what the aim of life should be and change their outlook on life. With so much said, if you plan to start your child early, then get Kamil Ibrahim Enterprise’s Little Muslim Busy Book. It is a set of Activity books for kids which introduces Islam and Prophet’s stories. The set comes in a box which includes clay and stickers. This makes reading more fun and exciting. Once your child starts with one book, it going to be impossible for them to stop reading the rest.
Budu is an anchovy sauce condiment and one of the best known fermented seafood products in Kelantan and Terengganu in West Malaysia. It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mixture to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice and raw vegetables. Budu being a food sourced from fish, is a great brain food.
The flavour and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote a browning reaction, resulting in a dark brown hue. The ratio of fish to salt is the key to the final desired product. The microorganisms play an important role in protein degradation, flavour and aroma development. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.
Each pack weighs 150g
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