Samlor machu ktis

Samlor machu ktis (Khmer: សម្លម្ជូរខ្ទិះ – 'sour coconut milk soup') is a Cambodian sour soup (samlor machu) made from tamarind juice, coconut milk, kroeung, prahok and/or fish sauce, pineapple, meat and a variety of vegetables and fresh herbs.

Samlor machu ktis

Alternative names	samlor machu k'tis, somlaw machu ktis, samlar machu ktis, samlaw machu ktis, samlor m’chhou ktis, samlor machou ktis
Type	samlor machu
Place of origin	Cambodia
Main ingredients	tamarind juice, coconut milk, kroeung, prahok and/or fish sauce, pineapple, meat, vegetables and fresh herbs
Food energy (per serving)	574 kcal (2,400 kJ)[1]
Nutritional value (per serving)	Protein 18g g Fat 39g g Carbohydrate 45g g

Although samlor machu ktis is categorized as a sour soup, its flavor profile is more accurately described as a balance of sourness and sweetness. The consistency of samlor machu ktis can range from a lighter soup to a thicker, curry-like stew.^[1]

Ingredients and flavor profile

The most commonly used meat in samlor machu ktis is pork, typically ribs, shoulder^[1] or ham,^[2] although smoked, dried, grilled or baked fish,^[3] chicken thighs^[4] or even duck is also sometimes used.^[5] The dish is usually seasoned with prahok, but fish sauce can be used as a substitute, and in some preparations a combination of prahok, fish sauce, and shrimp paste is employed for additional pungency.^[1]

Pineapple is an essential ingredient that adds both acidity and sweetness to the dish. A fully ripe pineapple produces a sweeter broth, whereas younger pineapple gives a sharper, less sweet flavor. Palm sugar and coconut milk contributes additional sweetness. From vegetables either eggplants, pea eggplants^[1] or Thai eggplants^[6] as well as young winter melon is used.^[5] Usually, yellow kroeung is used,^[1] although red kroeung may occasionally be used instead.^[3]

Preparation and serving

Pan-fried pieces of meat, prahok and/or fish sauce, and half of kroeung, along with pan-fried whole pea eggplants^[1] or Thai eggplant cut into matchstick pieces^[2] and cubes of pineapple stir-fried in palm sugar and coconut milk, are simmered in water or stock, then seasoned with tamarind juice. The finished dish is traditionally served garnished with Thai basil leaves, either in a hollowed pineapple or in individual bowls, accompanied by steamed rice and optional chopped chilies.^[1]