Being half a Kelantanese we cannot stay away from this traditional dish that comes from the eastern part of Malaysia, Kelantan. The Kelantanese cannot live without their grilled fish and budu, a special fermented condiment made from ikan bilis or anchovies, if I need to give the nearest example. Whenever I go to Kelantan to visit my relatives, this delicacy will always be on the table. Besides grilled fish which is grilled without any marinade, they eat budu with some fresh vegetables like cucumber, petai, jering or any other local fresh greens that we can get at our backyard like daun kesum, kacang kelisa or pucuk ubi, to name a few.
Besides budu, the fish can also be taken with cincaluk, a fermented condiment made from dried shrimps which is popular to the people of Malacca. This time, I will show you how to mix the budu and cincaluk to make them taste better especially for those who have not tried them and would like to sample a few. Do try!
Ingredients
6 ikan kembung or mackarel, cleaned
(grill the fish as they are, with no marinade or salt. It is supposed to be just plain grill)
Budu
1/2 bottle of budu ( you can get a bottle of budu from any local supermarket)
1 big onion, finely sliced
1-2 lime juice
4-6 cili padi, thinly sliced
1 tea spoon tempoyak ( optional)
Methods
1. In a small bowl, mix all ingredients well. You can add a little salt to the mixture if you find it less salty.
2. Serve with the grilled fish and some local green vegetables, and eat with plain rice.
3. The same ingredients apply when you want to mix the cincaluk minus the tempoyak. You can get a bottle of cincaluk at any local store. But cincaluk is more salty than budu, so do avoid adding any extra salt.
*serves 2-3 people
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