Fermented Durians & Fish Sauce at Saramz Makanan Kampung Kelantan on Lorong Haji Hussein, Kuala Lumpur, Malaysia


One thing that is absolute in KL is that eating with Simon is never dull. He has detailed details and dirt on places that just boggle your taste buds.

Take for example my second day in KL where I got out of bed still feeling very mellow (since the painkiller hasn’t worn off yet), Simon decided to throw me into the deep end of ethnic Malay cuisine.

Truth be told, Kelantanese cuisine is in a class of its own with Thai influences and Kelantan being on the coast of Northern Malaysia, hence fish is a dominant ingredient in Kelantanese cuisine.

Take for example Budu, a Kelantanese fermented fish sauce. Every significant culture with a coast line has a fish sauce from the Thai Nam Pla to the Korean Jeotgal, from the Roman Garum to the British Worcestershire sauce. Basically, what you need is fish, salt and heat – it’s the mix of spices that varies culturally – and you’ll get a nutty cheesy sauce that will either whet your appetite or make you (wimp!) lose it.

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Posted on 21st Nov 2010 in Food and Drink, Kelantanese, Malaysia, Old School  |  6 comments


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