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BUDU KETEREH (FERMENTED FISH SAUCE) By Kamil Ibrahim Enterprise 100 gm - MY Delivery
Sold by Kamil Ibrahim Enterprise £1.80
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.
Add to Compare 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
BUDU IN TUBE By Kamil Ibrahim Enterprise - MY Delivery
Sold by Kamil Ibrahim Enterprise £1.50
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.
Add to Compare 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.
BILIS SAMBAL UTARA PADU‼ (DRIED ANCHOVY SAUCE) By Heedayah Food (Both Variety) - MY Delivery
Sold by Heedayah Food £6.40
If you want to create the perfect sambal chilli to impress your friends with Malaysian Nasi Lemak (Coconut milk Rice) but have no idea where to start, this sauce from Heedayah Food’s is the answer to your prayers.
Bilis Sambal Utara Padu‼ (Dried Anchovy Sauce) is a rich and tasty dried anchovy flavoured sauce that is blended with extra hot chillies and oyster sauce to create the perfect Malaysian flavour.Comes in 2 varieties: Original And SpicyTogether with some peanuts, this delicious sauce will pretty much be done! Just cook up a pan of hot steaming Nasi Lemak (Coconut Milk rice) as an accompaniment, serve it up and sit back and enjoy. A taste of Malaysia on your dining table. 
Both Variety - 700g (350g x 2)
Each weighs 350g
‘LEHA MANJA’ SAMBAL IKAN KENIT (SPICY DRIED ANCHOVY CONDIMENT) By Leha Manja Enterprise (Pack of 3 – 100g x 3)) - MY Delivery
Sold by Leha Manja £9.00
Spicy Dried Anchovy Sambal (Condiment)
Grind shallots and garlic together. Heat oil and fry the ground mixture until fragrant. Add chili paste mixture. Stir-fry until aromatic. Add onion, tamarind juice and seasoning. Simmer for 5-10 minutes until gravy is thick. Put in prefried dried anchovies to mix.Phew! If this is what I have to do to eat Spicy Anchovy Sambal (Condiment), then I am going to stop craving for it. To satisfy the craving and to relief people like me all over the world from the pain of making this condiment, Leha Manja has whipped up the ‘LEHA MANJA’ SAMBAL IKAN KENIT (SPICY DRIED ANCHOVY CONDIMENT). This bottled goodness is really spicy and would tantalize your taste buds. It is ready to be eaten right out of the bottle or pair it with freshly steamed white rice. It would lead you to food haven. It also goes well with steamed glutinous rice, noodles, pasta and bread of all kinds. Specially made with high quality premium dried anchovies and organic herbs and spices, this condiment need not be refrigerated once it is opened. It would sit well in your pantry and last while stock last. Make all bland vegetable stir fry and fried rice taste awesome with this condiment. Leave people eating your food to wonder what was that extra ‘umphh’ in your food.
Add to Compare 
Grind shallots and garlic together. Heat oil and fry the ground mixture until fragrant. Add chili paste mixture. Stir-fry until aromatic. Add onion, tamarind juice and seasoning. Simmer for 5-10 minutes until gravy is thick. Put in prefried dried anchovies to mix.Phew! If this is what I have to do to eat Spicy Anchovy Sambal (Condiment), then I am going to stop craving for it. To satisfy the craving and to relief people like me all over the world from the pain of making this condiment, Leha Manja has whipped up the ‘LEHA MANJA’ SAMBAL IKAN KENIT (SPICY DRIED ANCHOVY CONDIMENT). This bottled goodness is really spicy and would tantalize your taste buds. It is ready to be eaten right out of the bottle or pair it with freshly steamed white rice. It would lead you to food haven. It also goes well with steamed glutinous rice, noodles, pasta and bread of all kinds. Specially made with high quality premium dried anchovies and organic herbs and spices, this condiment need not be refrigerated once it is opened. It would sit well in your pantry and last while stock last. Make all bland vegetable stir fry and fried rice taste awesome with this condiment. Leave people eating your food to wonder what was that extra ‘umphh’ in your food.Pack of 3 - 300g (100g x 3)
Each pack weighs 100g
SPICY SERONDENG IKAN BILIS (DRIED ANCHOVY FLOSS) by MyRuzzkies (deCikTijah) – Pack of 3 (80g Each Pack) - MY Delivery
Sold by My Ruzzkies £9.00
Serondeng (Floss)
Dried Anchovies
100g per pack
Pack of 3
SERUNDING HALIA IKAN BILIS (PEPPERY GINGER AND ANCHOVY FLOSS) by Enamour Resources (Pack of 3) - MY Delivery
Sold by Enamour Resources £12.00Dried anchovies
Serunding floss
150gm per pack
Comes in a pack of 3