Samlar machu

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Samlar machu
Samlor machu kroeung served at Neary Khmer, 2018-01-02.jpg
A bowl of Samlar machu kroeung.
Alternative namesSamlor machu, Khmer tamarind sour soup
TypeSoup
Place of originCambodia
Main ingredientsTamarind, prahok, vegetables, fruits, herbs
VariationsSamlar machu kroeung, Samlar machu yuon, Samlar machu srae, Samlor machu ktis
Similar dishesCanh chua

Samlar machu (Khmer: សម្លម្ជូរ) is a Khmer term for a category of sour soups, also known in English as simply Khmer tamarind sour soup.[citation needed]

The sour flavour of the soup only comes from the use of tamarind (អម្ពិល). Variation included other tangy fruits and vegetables such as tomatoes (ប៉េងប៉ោះ), pineapples (ម្នាស់), Ipomoea aquatica, celery, as well as Tiliacora triandra leaves (ស្លឹកវល្លិយាវ).[1] There are many types of Cambodian sour soups such as:

  • Samlar machu yuon (សម្លរម្ជូរយួន), sour soup with lobster, fish or chicken, pineapple, dried fish and tomatoes;
  • Samlor machu srae (សម្លម្ជូរស្រែ), sour soup with fresh and dried fish, crab and green papaya;
  • Samlor machu kroeung (សម្លរម្ជូរគ្រឿង), sour soup with beef or pork, yellow kroeung, Ipomoea aquatica, eggplants and dried jamalac.
  • Samlor machu ktis (សម្លរម្ជូរខ្ទិះ​), sour soup with pork, pineapple and coconut milk.[2]

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.[3]

References[]

  1. ^ 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.
  2. ^ Dunston, Lara (14 April 2020). "Cambodian Sour Soup With Pork, Pineapple and Coconut Milk Recipe". Grantourismo Travels. Retrieved 20 July 2021.
  3. ^ Longteine De Monteiro (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin. p. 306.
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