Samlor machu ktis

Samlor machu ktis is a Cambodian sour soup 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.

Ingredients and flavor profile

The most commonly used meat in samlor machu ktis is pork, typically ribs, shoulder or ham, although smoked, dried, grilled or baked fish, chicken thighs or even duck is also sometimes used. 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.
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 or Thai eggplants as well as young winter melon is used. Usually, yellow kroeung is used, although red kroeung may occasionally be used instead.

pieces of meat, prahok and/or fish sauce, and half of kroeung, along with pan-fried whole pea eggplants or Thai eggplant cut into matchstick pieces 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.