Ramblings on...budu

 
Budu. How is that made? Fermented pulverised fish in brine to preserve it? Much unlike pekasam or even my own favourite cincalok (pulverised fermented prawns - udang pipih).

Back in the 60s, 70s and 80s I get to savour them once in a blue moon. These days...holler and yee shall be served. I blame the transportation system. Back then the only highway worth mentioning was Seremban-KL. Now, the network is near complete. You can eat your fresh stock of budu departing from Besut at 6am and arriving in JB in time to be served for lunch.
 
Old wives tale: stay away from men who likes "makanan masam" (sour food)! They talk too much and proclaims of voracious sexual appetite.




Aug 16, 2011

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