សម្លម្ជូរSamlor machu

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.
Samlor machu (សម្លម្ជូរ) - Actually denotes an entire class of samlor, whereby the dominant flavour is an aromatic, citrusy tartness, and there are many different versions. Of all the primary flavours (salty, sweet, spicy, sour, bitter,umami), Khmers are most fond of sourness, almost every town or province has its own unique version of samlor machu including samlor machu kroeung (featuring kroeung paste, turmeric, morning glory, coriander, stewed beef ribs and tripe), samlor machu Khmer Krom (featuring tomato, pineapple, catfish, lotus root and holy basil) and samlor machu Siem Reap (containing bamboo shoot and tiny freshwater shrimp). The sourness and citrus flavour can come fromprahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil.