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Samlor machu ktis

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Samlor machu ktis
Alternative namessamlor machu k'tis, somlaw machu ktis, samlar machu ktis, samlaw machu ktis, samlor m’chhou ktis, samlor machou ktis
Typesamlor machu
Place of originCambodia
Main ingredientstamarind 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)
Protein18g g
Fat39g g
Carbohydrate45g g

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.

Although samlor machu ktis is categorized as a sour soup, its flavor profile is 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

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The most commonly[citation needed] 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 duck.[5] The dish is usually seasoned with prahok, but fish sauce can 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 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 contribute additional sweetness. Eggplants, pea eggplants[1] or Thai eggplants[6] as well as young winter melon are common vegetables.[5]

Usually, yellow kroeung is used,[1] although red kroeung may occasionally substitute.[3]

Preparation and serving

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Meat is pan-fried. Fried whole pea or Thai eggplants[1] are cut into matchstick pieces.[2] Cubes of pineapple are stir-fried in palm sugar and coconut milk, then simmered in water or stock and 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]

References

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  1. 1 2 3 4 5 6 7 8 Dunston, Lara (14 April 2020). "Cambodian Sour Soup With Pork, Pineapple and Coconut Milk for Samlor Machou Ktis". Grantourismo Travels. Retrieved 22 August 2025.
  2. 1 2 Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 76. ISBN 978-0-794-65039-1.
  3. 1 2 Baker, Demaz Tep (2009). Taste of Cambodian Cuisine. Xlibris. p. 39. ISBN 978-1-441-52873-5.
  4. ↑ Laux, Channy (21 August 2019). "Pineapple Curry". Angkor Chef. Retrieved 22 August 2025.
  5. 1 2 De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 94. ISBN 0395892538.
  6. ↑ Stein, Rick (2009). Rick Stein's Far Eastern Odyssey. BBC Books. p. 33. ISBN 978-1-846-07716-6.
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