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Budu and Cincalok

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Budu (Malay language) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. History It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables. It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea. The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentrat...
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Malaysian Music

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As in dance, music in modern Malaysia is divided into traditional and western types. Traditional music is usually associated with the traditional theatre forms such as Mak Yong, Wayang Kulit, Joget Gamelan, Hadrah, Dabus, Kuda Kepang, Gendang Kling, Mek Mulung, and a host of other minor entertainment activities. This type of music is based on either the pentatonic 5-tone or heptatonic 7-tone scales; and is performed mainly by percussion-dominated ensembles which include combinations of three types of instruments, namely the: Aerophone (wind instruments), such as the serunai, pinai, seruling and selumprit flutes. Membranophone (drum-sounds produced by membrane-covered musical instruments) such as the gendang, geduk, gedombak, rebana, kompang, tar and jidor drums. Idiophone (percussion instruments of fixed immovable surface), such as gong, kesi, canag, saron, kenong, gambang kayu, bonang, etc; and Chordophone (string instruments), such as the rebab. Traditional music...
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