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Budu is a specific Malay fermented fish sauce and its use has moved into many of the surrounding countries. This recipe approximates the flavour of Budu with the use of seaweed and various acidic ingredients.

  • 500 grams fresh seaweed
  • 10 *bilimbe (*Averrhoa bilimbi NOT carambola), quartered
  • 5 Chinese onions, halved
  • 100 milliliters tamarind extract
  • 10 hot chilies, halved (modify number of chilies according to desired spiciness)
  • Salt, to taste
  1. Soak seaweed in boiling water for 5 minutes to get rid of the fishy smell. Drain and then rinse in hot water.
  2. Combine with other ingredients and serve.
*This fruit has many trivial names and is widely grown in tropical climates. The fruit is otherwise known as "Tree Cucumber" or "Tree Sorrel"