Sabah, Malaysia
Bosou
Fermented fish or meat with rice and pangi fruit.
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Kelantan, Malaysia
Budu
Fermented anchovy sauce from Kelantan, used as dipping sauce, golden brown color with balanced umami-salty and smooth liquid.
Malacca, Malaysia
Cincalok
Fermented small shrimp with salt, pinkish color with balanced saltiness and intact shrimp.
Brunei
Shrimp Paste
Belacan
Fermented shrimp paste blocks made from tiny geragau shrimp, essential umami ingredient in Malay cooking, deep purple-brown color with strong pungent aroma, foundational