Pistou Pistou Pistou (Provençal: "pisto" or "pistou" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, "pistou" means "pounded". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou
Budu (sauce) Budu (sauce) Budu (Jawi: بودو; , , ) is a fish sauce and one of the best known fermented seafood products in Kelantan, Terengganu and southern Thailand as well. It is mentioned in "A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation", Volume 2, By John Crawfurd, published in 1852. It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables. It is similar