Fish is the most common form of meat in Khmer food. Dried salted fish known
as trei ngeat 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. 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 meats include frog, turtle, and various
arthropods like tarantulas; these would be difficult to find in Khmer food
abroad, but are enjoyed as everyday delights in Cambodia.