Yoohoo, Gembira is here again with another story, another food adventure!
This time, I’d love to share a tale from South East Asia again, but with a twist! I’ve been sharing stories with you and lots of them are foods with coconut milk, but I found a sweet and sour soup from Cambodia that finally distracted me from all of these coconut milk talk!
Samlor Machu! It’s a traditional soup that a lot of Cambodians find comfort in, and has a signature tanginess that comes from none other than tamarind! But not only that! Some variations of the soup also add tangy fruits and veggies like tomatoes and even pineapples to the soup!
While people in Cambodia like to use fresh tamarind, many people in the U.S. and Canada instead often turn to tamarind soup base powder to recreate that signature taste! A clever and convenient twist, right?
And what makes this soup even more of a staple in Cambodia is its versatility! While it usually uses fish as the main protein, you can easily switch it up with whatever meat or vegetables you have on hand!
Because of that everyone might make this soup a little differently, but that just makes it more special, don’t you think so?
Making Samlor Machu is surprisingly easy and delicious. Start by sautéing garlic, lemongrass, and shallots, then add fish or meat. Simmer with water, tamarind paste, tomatoes, and canned pineapple for a tangy, sweet base. Season with fish sauce and sugar, and cook until the meat is tender. and that's it! Easy right?
That is all from me now, but I’ll tell you another story next week! I’d still love to hear your own stories, so please do tell me about it, I can’t wait to read it!
See you soon and best wishes,
Gembira