Garlic sauce in various cuisines. Mujdei is a spicy sauce in Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil. Sunflower oil is almost always used. Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Ta'leya is a garlic sauce in Egyptian cuisine made by frying garlic and adding vinegar and spices.
Crab in Padang sauce bird's eye chili, ginger, turmeric and candlenut. The most popular crab species used in this recipe is mud crab, however sometimes blue crab can also be used. The crabs are boiled in hot water until medium done and cut into pieces, the hot water being used in the boiling process will be used as crab broth. The "bumbu" ground spices mixture includes garlic, shallot, bird's eye pepper, ginger, turmeric, candlenut and red chili pepper. The ground spice paste is stir fried briefly in palm oil to release its aroma, together with chopped onion, "salam" leaf (Indonesian bay leaf) and lemon