Budi, a Maranao dish of fish eggs

“Bangsamoro Halal Dish”

With Maria Fhebie Ortil

Care for eggs? Yes but what follows I am going to discuss is what is known as the price jewel for most of the Maranao foods, the budi dish or fish eggs.

BUDI: A Maranao dish of fish eggs comparable to the Caviar of Europe particularly in Russia. (Contributed Photo)

If caviar is the rare and expensive foods among the Europeans like the Russians, being eggs of the sturgeon fish, then for the Maranaos Budi is not only found in their native Lanao del Sur, Budi, as Maranao dish which means fish eggs are usually sold in Maranao restaurants. 

Thus, although very rare budi is also sold if one is lucky enough at the Maranao restaurants in the Quiapo, Manila district. 

Budi is known as “Pugha”or fish eggs in Tausug culinary. But for the Maranao chefs they cook the Budi really as specialty foods. 

Hence, like the caviar, which is a food consisting of salt-cured roe of the family Acipenseridae.
Like the Budi, Caviar is considered a delicacy and is eaten as a garnish or a spread.

Traditionally, the term Caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea.
The taste of Budi is quite earthy and grainy in texture which compliments to the Palapa spliced in it.
It is accomplished with turmeric or luyang dilaw and gata or coconut milk to complete the flavor.

As mentioned earlier, the dish is considered as a price jewel for most of Maranaos for its very exquisite tastes like most of the native Maranao foods and it is very rarely found in the market.

Ingredients:

  1. Budi or fish eggs
  2. Turmeric or grinded luyang dilaw
  3. Coconut milk or gata
  4. Salt
  5. Pepper
  6. Palapa
  7. Onion leaves

Procedure:

  1. Cook the budi or fish eggs in frying pan with a medium heat.
  2. Place the coconut milk or Gata and mix the budi inside the frying pan with few amounts of onion leaves.
  3. Then add the grind turmeric and mix the Coconut milk very well with the turmeric. Finally, add a few amount of salt and pepper including the mainstay Palapa.
  4. As soon as the budi is cooked you can now remove it from the frying pan and place it in a bowl after adding some amount of the Palapa condiment.
  5. The delicious budi is now ready to be served as a price jewel among Maranao foods.

Maria Fhebie Ortil

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