Welsh cuisine roasted cheese led to the dish of Welsh rarebit, or Welsh rabbit, seasoned melted cheese poured over toasted bread. The cheese would need to be a harder one, such as cheddar or similar. Referred to as Welsh rabbit as early as 1725, the name is not similar to the Welsh term "caws pobi". Welsh folk rarely ate rabbit due to the cost and as land owners would not allow rabbit hunting, so the term is more likely a slur on the Welsh. The name evolved from rabbit to rarebit, possibly to remove the slur from Welsh cuisine or due to
Amok (dish) of ingredients within the homok is representative of the love of a married couple. A wide variety of ingredients can be used to prepare amok dishes. The main ingredient will usually give its name to the dish: Amok (dish) In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos