Yuxiang Yuxiang Yuxiang () is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers. Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger
Sambal shrimp Sambal shrimp Sambal shrimp ( or ) is a hot and spicy shrimp dish commonly found in Indonesian cuisine. It is made of shrimp, either peeled or unpeeled, stir-fried in hot and spicy sambal paste in small amount of cooking oil. The "bumbu" (spice mixture) used in sambal shrimp includes shallot, garlic, candlenut, ginger, shrimp paste, turmeric, galangal, red chili pepper, all mixed and ground with salt and water. Also add bruised lemongrass, "daun salam" (Indonesian bayleaf), citrus leaf, all stir fried in cooking oil (usually palm or coconut oil) until the spice mixture releases its aroma. Then cleaned shrimp,