Budu Cap Ketereh 150g

It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables. It is similar to the patis in the Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, shirt or shottsuru in Japan, Colombo-cure in India and Pakistan, yeesu in China, and inkjet in Korea.

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