Samlor machu ktis (Khmer: សម្លម្ជូរខ្ទិះ – 'sour coconut milk soup') is a Cambodian sour soup (samlor machu) made from tamarind juice, coconut milk, kroeung
Samlor machu (Khmer: សម្លម្ជូរ, Sǎmlâ Mchu, [sɑmlɑː mcuː], transl. 'sour soup') is a Khmer term for a category of sour soups. The sour flavour of the soup
ស្លឹកកន្ទ្រោប, slœ̆k kontroap) are roasted and used as an ingredient for samlor machu kroeung. In Java, the leaves are often stewed to flavor gulai. Though
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
vinegar, soy sauce and salt. It may also contain bean sprout and capsicum. Samlor machu pkong is a Cambodian sour soup flavored with lemon, chilis, prawns and/or
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
dominated by rice. It is also widely used as a flavoring in soups, including samlor kako. Prahok is a key component of fish amok. In addition, it is used in
and pickled dishes Prahok Mam Chrouk spey Soups and stews Samlor kako Samlor machu Samlor kari Amok trei Side dishes (Chrok chhnang) Cha kdam meric kchai
and pickled dishes Prahok Mam Chrouk spey Soups and stews Samlor kako Samlor machu Samlor kari Amok trei Side dishes (Chrok chhnang) Cha kdam meric kchai
desserts. In Cambodia, it is used as an ingredient in sour soups called samlor machu. In Laos and Thailand, the leaves are extracted with water using both