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Samlor machu

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Cambodian category of sour soups

*Samlor machu*
A bowl ofsamlor machu kroeung.
Alternative names	samlar machu,salaw machu,somlor machu
Type	Soup
Place of origin	Cambodia
Main ingredients	Tamarind,prahok,vegetables,fruits, herbs
Variations	samlor machu kroeung,samlor machu yuon,samlor machu srae,samlor machu ktis
Similar dishes	canh chua^[1]
Media:Samlor machu

Samlor machu (Khmer:សម្លម្ជូរ – 'sour soup') is aKhmer term for a category ofsour soups.

The sour flavour of the soup comes from the use oftamarind (អម្ពិល), however variations also include other tangy fruits and vegetables such astomatoes (ប៉េងប៉ោះ),pineapples (ម្នាស់),water spinach (ត្រកួន),leaf celery, as well asTiliacora triandra leaves (ស្លឹកវល្លិយាវ).^[2]

Meat in this type of soup is usually that of either chicken, fish,pork,beef, lobster or crab. In the U.S. andCanada, instead of using fresh tamarind like inCambodia, a powdered tamarind soup base mix is also used by the diaspora. One popular brand is manufactured byKnorr.^[3]

Types

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There are many types of Khmer sour soups such as:

Samlor machu yuon (សម្លរម្ជូរយួន) with meat, such aschicken orfish,tomatoes,pineapple, and other vegetables and herbs.^[2]
Samlor machu srae (សម្លម្ជូរស្រែ) with fresh and dried fish,crab andgreen papaya;
Samlor machu kroeung (សម្លរម្ជូរគ្រឿង):

Samlor machu kroeung sach ko (សម្លរម្ជូរគ្រឿងសាច់គោ) withbeef tenderloin,yellowkroeung,water spinach,fish sauce and/orprahok, as well asgreen beans, andeggplants.^[4]
Samlor machu kroeung sach chrouk withpork ribs, yellowkroeung,watercress,wax gourd, fish sauce and/orprahok.^[5]

Samlor machu ktis (សម្លរម្ជូរខ្ទិះ) with pork, pineapple andcoconut milk.^[6]

References

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^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 soupcanh chua.
^^a ^bChoudhary, 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.
^Longteine De Monteiro (1998).The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant.Houghton Mifflin. p. 306.
^Dunston, Lara (6 April 2020)."Sour Beef Soup With Morning Glory – Samlor Machou Kroeung Sach Ko".Grantourismo Travels. Retrieved20 July 2021.
^Edelstein, Sari (2010).Food, Cuisine, And Cultural Competency For Culinary, Hospitality, And Nutrition Professionals.Jones & Bartlett Learning. p. 255.ISBN 978-0-763-75965-0.
^Dunston, Lara (14 April 2020)."Cambodian Sour Soup With Pork, Pineapple and Coconut Milk Recipe".Grantourismo Travels. Retrieved20 July 2021.

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v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Prohet Samlor kako Samlor machu (Samlor machu ktis) Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Nhoam svay Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Bor bor thnaut Cha huoy teuk Chek ktis Kralan Leas hal Nataing Num akor Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num plae ai Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine

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