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Samlor machu ktis - Wikipedia

From Wikipedia, the free encyclopedia

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

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 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]

References

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

v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Prohet Samlor kako Samlor machu (Samlor machu ktis) Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Nhoam svay Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Bor bor thnaut Cha huoy teuk Chek ktis Kralan Leas hal Nataing Num akor Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num plae ai Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine

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Cambodian soups

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