Mussels fermented with salt into a pungent paste eaten with rice
Your guide, Chef BakuA full recipe for this dish has not been written yet.
A traditional Bruneian coastal ferment, studied alongside belutak as one of the sultanate’s distinctive preserved foods.
Budu Kupang is a fermented & pickled from Brunei: mussels fermented with salt into a pungent paste eaten with rice. A traditional Bruneian coastal ferment, studied alongside belutak as one of the sultanate’s distinctive preserved foods.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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