rice and palm sugar to snakehead fillets and fermenting them for more than a year. The palm sugar and rice give mam an earthier and sweeter flavour and a reddish tone. Prahok, on the other hand, can either be made from small fish with all the bones and less salt (called prahok chhoeung) or large deboned fish and more salt (called prahok sach (, )), which in turn can be made from larger fish (such as the striped snakehead ()) or smaller fish (such as trei kamplienh), with or without roe. Roe can be removed from the fish, cleaned, drained, and fermented separately. Lastly, kapi is made by pounding cleaned, dried and salted shrimp into a homogenous paste, sun-drying it for one day, pounding the paste again, sun-drying it for two more days and pounding the paste for the final time to attain a viscous consistency. Prahok is used as flavouring for almost every Khmer dish, mixed with rice or served as a dipping sauce (ទឹកជ្រលក់, ). It can also be prepared into dishes of its own, such as prahok k'tis (, ), prahok kap (, ), teuk khreung, teuk prahok prahok ang (, ), and prahok chien (, ). Fermented roe (, ) are primarily eaten with steamed eggs, omelettes and other hen or duck egg dishes. Kapi is often mixed with sugar, garlic, lime juice, chilli and crushed peanuts and used as a dipping sauce for vegetables, fruit, meat and fish. Other sauces used in the Cambodian cuisine include fish sauce (ទឹកត្រី, ), oyster sauce (ទឹកប្រេងខ្យង, ), soy sauce (ទឹកស៊ីអ៊ីវ, ; , ; , or , ), tamarind sauce (ទឹកអម្ពិល, ) and hoisin sauce (ទឹកសៀង. Fish sauce is an important ingredient in Khmer cooking, used to add saltiness to soups and noodle dishes, marinating meats or as a dipping sauce for fish. Oyster sauce was introduced by Chinese immigrants and has become a common ingredient in Cambodian cooking used to add a tangy-sweet flavour to meats and stir-fried vegetables. Oyster sauce, along with fish sauce, and soy sauce, is commonly used together when seasoning foods. Soy sauce is also a common ingredient and condiment, mixed with garlic or aged radish to be eaten with primarily high protein dishes, as well as used to add saltiness when fish sauce is not used. Tamarind sauce is made from tamarind paste mixed with fish sauce, garlic, chilli peppers, lime juice, palm