Local name
Nam-budu |
Ingredients
Sea water or brackish water fish and salt. |
Fish normally used:
Stolephorus indicus (Sai-ton)
Clupeoides sp. (Ka-tak)
Sardinella sp. (Lang-Khieo) |
| Fermentation: |
3-6 months. |
| Storage life: |
1-2 years. |
| Production: |
In the home or as a village industry, mostly in the south. |
| Properties: |
Budu is a viscous brown liquid, with grey colloidal fish flesh separated from the fish bones suspended in it, and has a salty taste. |
Microorganisms
Bacillus subtilis, Bacillus laterosporus, Coryneform bacteria, Micrococus sp., Pediococcus halophilus, Proteus sp., Sarcina sp., Staphylococcus aureus, Staphylococcus epidermidis.
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| Method |
 |
| The whole fish are washed and drained, then mixed with salt in the proportion of 3:1 to 2.5:1, by weight, and packed tightly in an earthen jar. The jar is TOPped with more salt, covered with a bamboo mat, and left in either sun or shade for 3-6 months. |
| Consumption |
| In the South it is eaten by adding chilli, shallots, sugar, and lime juice. In the Central Region it is boiled with lemongrass, galangal, and bitter orange leaves, then decanted off and consumed with rice and various vegetables. This is known as Khao-yam which is a very popular dish in Thailand. |
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