Samlor machu
 A bowl of Samlar machu kroeung. | |
| Alternative names | Samlor machu, salaw machu, somlor machu |
|---|---|
| Type | Soup |
| Place of origin | Cambodia |
| Main ingredients | Tamarind, prahok, vegetables, fruits, herbs |
| Variations | Samlar machu kroeung, Samlar machu yuon, Samlar machu srae, Samlar machu ktis |
| Similar dishes | Canh chua[1] |
Samlar machu (Khmer: សម្លម្ជូរ – 'sour soup') is a Khmer term for a category of sour soups.
The sour flavour of the soup comes from the use of tamarind (អម្ពិល), however variations also include other tangy fruits and vegetables such as tomatoes (ប៉េងប៉ោះ), pineapples (ម្នាស់), Ipomoea aquatica, celery, as well as Tiliacora triandra leaves (ស្លឹកវល្លិយាវ).[2] There are many types of Khmer sour soups such as:
- Samlar machu yuon (សម្លរម្ជូរយួន) with lobster, fish or chicken, pineapple, dried fish and tomatoes;
- Samlar machu srae (សម្លម្ជូរស្រែ) with fresh and dried fish, crab and green papaya;
- Samlar machu kroeung (សម្លរម្ជូរគ្រឿង) with beef or pork, yellow kroeung, Ipomoea aquatica, eggplants and dried jamalac.
- Samlar machu ktis (សម្លរម្ជូរខ្ទិះ) with pork, pineapple and coconut milk.[3]
Meat in this type of soup is usually that of either chicken, fish, pork, beef, lobster or crab. In the U.S. and Canada, instead of using fresh tamarind like in Cambodia, a powdered tamarind soup base mix is also used by the diaspora. One popular brand is manufactured by Knorr.[4]
References
- ^ Lee, Jonathan H. X.; Nadeau, Kathleen M. (2011). Encyclopedia of Asian American folklore and folklife. ABC-CLIO. p. 199. ISBN 978-0-313-35066-5.
Somluar machu is the Khmer version of the Southern Vietnamese hot and sour soup canh chua.
- ^ Choudhary, Shiv Shanker Tiwary & P.S. (1 January 2009). Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.). Anmol Publications Pvt. Ltd. p. 191. ISBN 978-81-261-3837-1.
- ^ Dunston, Lara (14 April 2020). "Cambodian Sour Soup With Pork, Pineapple and Coconut Milk Recipe". Grantourismo Travels. Retrieved 20 July 2021.
- ^ Longteine De Monteiro (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin. p. 306.
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