Khmer Food Meat

Fish is the most common form of meat in Khmer cuisine; much of it is freshwater fish derived from the Tonlé Sap, which fish forms 60% of the Cambodian intake of proteins. Dried salted fish known as trei ngeat (ត្រីងៀត) are a favourite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish steamed in a savoury coconut-based curry. Pork is quite popular in making sweet Khmer sausages known as twah ko (ត្វារគោ). Beef and chicken are stewed, grilled or stir fried. Seafood includes an array of shellfish like clams, cockles, crayfish, shrimp and squid. Lobsters are not commonly eaten because of their price, but middle class and rich Cambodians enjoy eating them at Sihanoukville. Duck roasted in Chinese char siu style is popular during festivals. More unusual varieties of meat include frog, turtle, and various arthropods like tarantulas; these would be difficult to find in Khmer cuisine abroad, but are used in everyday dishes in Cambodia.