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,
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”.