Pesto with roasted potatoes and sirloin steak. Vegan variations of pesto can include mixes of fresh basil, nuts such as walnut or pine nut, olive oil, and the addition of miso paste and nutritional yeast to provide additional flavor enhancement to the dish. For reasons of expense or availability, walnuts, pecans, cashews or even peanuts are sometimes substituted for the traditional pine nuts. Also, while the nuts are traditionally used as is, some recipes call for prior toasting. While not preferable, other culinary nuts may be used due to the taste disturbances that some people may experience after consuming pine nuts
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