Budu Sauce (Fermented Anchovy Sauce) is a traditional East Timorese recipe (originating in Malaysia) for a fish sauce of fermented anchovies, tamarind, lime juice and garlic. The full recipe is presented here and I hope you enjoy this classic East Timorese version of: Fermented Anchovy Sauce (Budu Sauce).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Originally from Malaysia, this recipe shows the Malaysian influence on the cuisine of East Timor.
Ingredients:
250ml sea salt
500mll water
4 garlic cloves garlic, minced
1 tbsp lime juice
1 tablespoon fish sauce (for extra depth of flavour) [optional]
2 tbsp tamarind pulp (soaked in 4 tbsp warm water, then strained)
5 fresh red chilies (de-seeded and chopped)
2 tbsp palm sugar
500g fresh anchovies (cleaned and with heads removed)
Method:
Begin by rinsing the anchovies thoroughly under cold water. Drain well and pat dry using a clean kitchen towel.
In a large mixing bowl, combine the anchovies, sea salt, and water. Mix well until the anchovies are completely coated in salt. Set aside to marinate at room temperature for about 1 hour. At this point, rinse the anchovies under running water to remove the excess salt. Drain well and pat dry again.
Place the dried anchovies in a large glass jar or container, ensuring they fit without being too tightly packed.
In a separate bowl, combine the chopped red chilies, minced garlic, palm sugar, tamarind juice, lime juice, and fish sauce (if using). Mix until the palm sugar is dissolved.
Pour the chilli mixture over the anchovies in the jar, ensuring all the anchovies are covered. Use a clean spoon to press the mixture down gently, making sure there are no air pockets. Close the jar tightly and let it sit at room temperature for at least 2 weeks to allow fermentation.
Check the jar periodically, releasing any built-up gas by slightly opening the lid. This will prevent the jar from exploding due to fermentation.
After 2 weeks, open the jar and give the Budu a good stir. Taste and adjust the seasoning if necessary by adding more salt, sugar, or lime juice according to your preference.
Strain the Budu through a fine-meshed sieve to remove any solid particles, pressing down on the mixture to extract as much liquid as possible.
Transfer the strained Budu into clean glass bottles or jars. Store in the refrigerator, where it will keep for up to 6 months.
)
Click on the image, above to submit to Pinterest.