Cambodian cuisine distinctive and complex spice blend called "kroeung." Other ingredients for kroeung used by Khmers in America are lemongrass, turmeric powder, garlic, prahok, and lemon leaf. This is an important aromatic paste commonly used in Cambodian cooking. Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Vegetables such as winter melon, bitter melon, luffa, water spinach and yardlong beans can be found in soups and stews. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms, cabbage, baby corn, bamboo shoots, fresh ginger, "kai-lan" ("Chinese kale"), snow peas,
Djiboutian cuisine receptions. Halva is made from sugar, corn starch, cardamom powder, nutmeg powder and ghee. Peanuts are sometimes added to enhance texture and flavor. After meals, homes are traditionally perfumed using incense ("cuunsi") or frankincense ("lubaan"), which is prepared inside an incense burner referred to as a "dabqaad". Djiboutian cuisine Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Local dishes are commonly prepared using a variety of Middle Eastern spices, ranging from saffron to cinnamon. Grilled Yemeni fish, opened in half and often cooked in tandoori-style ovens, are