Budu Cap Ketereh is a brand of budu, a traditional fermented fish sauce originating from the East Coast of Peninsular Malaysia, particularly popular in Kelantan and Terengganu. Budu is made from anchovies and salt, which are allowed to ferment over several months. It has a strong, pungent flavor and is often used as a condiment or dipping sauce, typically served with rice, ulam (a variety of local herbs and vegetables), and other traditional Malay dishes. Budu Cap Ketereh is known for its distinctive taste and is a staple in many Malaysian households.