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Samlor machu
 A bowl of samlor 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] |
Samlor 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), water spinach (ត្រកួន), leaf celery, as well as Tiliacora 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. 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]
- ^ 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.
- ^ Longteine De Monteiro (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin. p. 306.
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