Soups
Samlor Machu Kroeung
Ingredients
- - 500 g (1.1 lb) freshwater fish fillets (snakehead or catfish), cut into chunks
- - 3 tbsp (45 g) kroeung paste
- - 2 tbsp (30 g) tamarind pulp, dissolved in 100 ml (1/3 cup + 1 tbsp) warm water
- - 1 litre (4 cups) fish or chicken stock
- - 2 tbsp (30 ml) fish sauce
- - 1 tsp (5 g) palm sugar
- - 150 g (5.3 oz) green beans, trimmed
- - 1 small eggplant, sliced
- - 100 g (3.5 oz) pineapple, cut into chunks
- - handful rice paddy herb or mint, to garnish
Method
- Strain the tamarind liquid to remove seeds and fibres; set aside.
- Bring the stock to a boil in a large saucepan, then stir in the kroeung paste and simmer for 5 minutes until fragrant.
- Add the strained tamarind liquid, fish sauce and palm sugar; taste and adjust for a balanced sour-savoury flavour.
- Add the eggplant and green beans, and simmer for 5 minutes until just tender.
- Gently add the fish chunks and pineapple; simmer for a further 5–6 minutes until the fish is just cooked through.
- Ladle into bowls and garnish with fresh herbs before serving.
Introduction: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many neighbouring cuisines.
Cultural Background: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many neighbouring cuisines. Traditionally made with freshwater fish and seasonal vegetables, it reflects Cambodia's reliance on the Tonlé Sap and Mekong river systems for both protein and produce, and is a staple at everyday family meals.
Tips: Add the fish last and simmer gently rather than boil, to keep it tender and avoid it breaking apart. Adjust the tamarind and sugar together to strike the classic sweet-sour balance rather than tasting them separately.
Variations: Shrimp can be used instead of fish for a different protein. Green mango can replace pineapple for a sharper sourness. Replace fish and stock with vegetable stock and firm tofu, and use extra mushrooms for umami depth.
Storage: Store in an airtight container in the refrigerator for up to 2 days; the flavour deepens slightly the next day.
Reheating: Reheat gently on the stovetop over low-medium heat, taking care not to overcook the fish further.
Nutrition: Per serving (approx.): 220 kcal, 27 g protein, 5 g fat, 16 g carbohydrate, 3 g fibre, 890 mg sodium.
FAQs:
Q: Can I use tamarind concentrate instead of pulp?
A: Yes — use about 1 tablespoon of concentrate dissolved in the same amount of water, tasting as you go since concentrates vary in strength.
Q: What is rice paddy herb?
A: An aromatic herb (Limnophila aromatica) common in Southeast Asian cooking with a citrusy, slightly cumin-like flavour; mint or cilantro can substitute if unavailable.