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,
Nepalese cuisine great proliferation of facilities catering to foreign trekkers. Thakali cuisine is less vegetarian than Pahari cuisine. Yak and yak-cow hybrids locally known as "Jhopa" were consumed by the lower castes. All castes eat the meat of local sheep called "Bheda" and "Chyangra" or "Chiru" imported from Tibet. Meat is sliced into thin slices and dried on thin poles near the cooking fire. Blood sausage is also prepared and dried. Dried meat is added to vegetable curries or sauteed in ghee and dipped into "timur-ko-choup" which is a mixture of red chili powder, Sichuan pepper, salt and local herbs. This spice