Budu (sauce)

Budu
	Budu sauce
Type	Condiment
Place of origin	Malaysia
Region or state	Kelantan and Terengganu regions of Malaysia and Southern Thailand
Main ingredients	Anchovy

Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced [būːdūː]) 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. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.^[1]

^ Crawfurd, John (1852). A Grammar and Dictionary of the Malay Language, With a Preliminary Dissertation, Vol II. London: Smith, Elder, and Co. p. 32. Retrieved 23 September 2015.

[1] Crawfurd, John (1852). A Grammar and Dictionary of the Malay Language, With a Preliminary Dissertation, Vol II. London: Smith, Elder, and Co. p. 32. Retrieved 23 September 2015.

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