Five-spice powder seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. Five-spice powder Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cuisines. Five-spice powder is used for cocktails as well. While there are many variants, a common mix is: Other recipes may contain anise seed, ginger root, nutmeg, turmeric, "Amomum villosum" pods (砂仁), "Amomum cardamomum" pods (白豆蔻), licorice, Mandarin orange peel or galangal.
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”.