Five-spice powder five-spice powders. Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A
Sarawakian cuisine "coconut" and "sago" continue to be important "umbut" or "upah" or shoots the indigenous people retain as delicacies. Native cuisine differs others cuisine in its simplicity and directness of flavor. The use of wild ginger, "daun bungkang" and jungle leaves can bring subtle flavours to various dishes. Commonly, cooking methods adopted in Sarawakian food are "menumis" (stir frying), "menggoreng" (frying), "bakar" (grilling) and "rebus" (boiling). Each ethnic group in Sarawak has different styles of preparing, cooking, preserving and eating style of food. The Orang Ulu for instance, using garam barrio to preserve meat, fish and vegetables which is called “mengasam”.