Cambodian Samlar Machu
Samlar Machu is a popular Cambodian dish, both as a stew and a soup. The flavor base is the traditional Cambodian kroeung spice blend that includes lemongrass, galangal, and makrut lime leaves. The addition of tamarind and lime in combination with fish sauce creates a slightly sour-salt note. Adapt the recipe to your taste with chicken, fish, or tofu, and vegetables of your choice.
- 1 lbs chicken breast or thighs cut into 1/2-inch pieces (see notes)
- 4 cups chopped vegetables Bok choy, mushrooms, eggplant, bamboo shoots, baby kale, and/ or bell peppers
- 2 shallots finely chopped
- 4 cloves garlic finely chopped or grated
- 1 lime or lemon for juice
- 2-4 cups chicken or vegetable broth
- 2 tbsp soy sauce
- salt & pepper
Samlar Machu Culinary Spice Kit
- Lemongrass, tamarind, galangal, turmeric, chili, makrut lime
- fish sauce or anchovy paste to taste
- fresh chili pepper thinly sliced
- 3 cups steamed or boiled rice
- In a POT, heat 2 tbsp oil over medium heat.
- Stir fry shallots until translucent.
- Add garlic, chicken, and Samlar Machu spices. Stir for about 3 minutes.
- Add 2 cups of broth, soy sauce, and salt and pepper to taste.
- If you prefer a soup, add the remaining broth as well.
- Optionally, add fresh chili, and fish sauce or anchovy paste.
- Bring to a boil.
- Turn heat to medium-low and cook for 10 minutes.
- Add vegetables.
- Continue to cook for about 10 minutes until all ingredients are tender.
- Adjust seasoning to taste with lime juice and salt and pepper.
- Serve soup and rice in separate bowls.
Instead of chicken, add cubed firm tofu or fish fillets (e. g. snapper, cod, or tilapia, cut into 1-inch strips) together with the vegetables.