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Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced) is an anchovy sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
The company was founded by Cuong Pham, who was born in Vietnam and grew up in Saigon. [1] [2] [3] His family had a small fish sauce factory in Phu Quoc.[1] [2] Cuong emigrated to the United States in 1979 to join his siblings when he was 20, after having spent nine months in a refugee camp in Malaysia.
Particularly in Sarawak, Malaysia, Toli Shad fish roe is a popular delicacy among locals and tourists. The roe is usually found in the street market in Sarawak's capital city of Kuching. The roe can be sold for up to US$19 per 100 grams and is considered expensive among locals, but the price can reach up to US$30 in other states of Malaysia.
Sweet Soy sauces and salty soy sauce Otak Udang: Peninsular Malaysia Sauce A black colored shrimp paste. This condiment usually used with laksa, popiah and rojak. Sambal: Nationwide Condiment: Variety of sambal, usually eaten with a meal of rice or other dishes. Sos Tiram: Nationwide Sauce A black colored Oyster sauce. Tauco: West Coast ...
Pesce Assa or commonly known as Ikan Bakar or Sambal stingray, Portuguese baked/grilled fish is one of the Kristang community's most famous specialties, now found in major urban areas throughout Malaysia. The fish is smothered with diced lady's fingers and a robust sambal, before it is wrapped in banana leaves as well as a layer of metal foil ...
A watery dip or condiment that is very popular in Myanmar, especially the Burmese and Karen ethnic groups. The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table.