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,
Batak cuisine used spice in Batak cuisine is andaliman and "batak onion" (chives), they are commonly used for all types of arsik. The most common Batak spicy sauce is called arsik — it is a Batak sauce made from the mixture of andaliman, turmeric, garlic and candlenut. There are many unique spices used in Batak cuisine recipes. Sambal Tuktuk for example use a mixture of andaliman and other spices. Other spices commonly used in Batak cuisine includes kaffir lime, Indonesian bay leaves, coriander, onion, garlic, chili pepper, pepper, lemongrass, ginger, galangal and turmeric. For many centuries Batak tribes has led a relatively