Welsh cuisine butter was the primary cooking medium and basis for sauces. Salt was an important ingredient in Welsh butter, but also in early Welsh cheeses, which would sit in brine during the cheesemaking process. The Welsh were also early adopters of roasting cheese. An early incarnation of Welsh rarebit was being made in medieval times, and by the middle of the 15th century rarebit was considered a national dish. The acid soil of Wales meant that the milk produced by their cattle created a soft cheese, which was not as good for roasting, so Welsh people would trade for harder cheeses
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