Most of the common Indonesian dishes are named according to their main ingredients and cooking method. For example, ayam goreng is ayam (chicken) and goreng (frying), which denotes fried chicken. Mie goreng is fried noodle, ikan bakar is grilled fish, udang rebus is boiled shrimp, babi panggang is roasted pork and tumis kangkung is stir fried water spinach. Cooking methods in Indonesian kitchen are goreng (frying) either in a small amount of oil or deep frying with a lot of cooking oil, tumis (stir frying), sangrai (sautéing). Roasting methods are bakar (grilling) usually employing charcoal, firewood, or coconut shell, panggang (baking/roasting) usually refer to baking employing oven. Other methods are rebus (boiling), kukus (steaming) and asap/salai (smoking).