Salor k’tuy ko chee kor hom.
(Oxtail basil stew.)

Tender oxtail with sweet basil leaves is delicious Khmer Krom recipe. Our elders add green papaya for natural meat tenderizer and reduce cooking time cause oxtail took long time to tender. This wonderful recipe could serves w as *mahope sar* appetizer, with rice or with noodle.
• Ingredients :
  • 1½ lbs Oxtail
  • ½ Small green papaya, peeled, diced or 1 Cup diced green papaya (option)
  • 6 Cups water
  • 2 Tablespoons vegetable oil
  • 2 Cloves garlic, minced
  • 1 Yellow onion, sliced
  • 3 Small tomatoes, diced
  • 1 lb Beef chuck, cut chunks bite sizes
  • 1 Tablespoon fish sauce
  • 1 Tablespoon soy sauce
  • ½ Tablespoon sugar
  • ½ Tablespoon curry powder
  • A handful of sweet basil leaves
  • ¼ Teaspoon black pepper
• Procedures :
  Put oxtail, green papaya and water in a large soup pot, boiled for 1½-2 hours or till oxtail tender. While oxtail cooking, heat up a large skillet or wok.
  When skillet is hot, add garlic, onion, tomatoes and beef chuck, stirs well. Seasoning with fish sauce, soy sauce, sugar and curry powder, stirs well, simmering for few minutes then add in with oxtail, stirs and cook till meat tender.
  Top with sweet basil leaves and black pepper, stirs and serve.
  Serve hot with rice, with noodles or hot bread.
  SERVE WITH NOODLES: Put bean sprout, and mint in a bowl, add cooked rice vermicelli noodle and oxtail basil stew.
  TO SERVE WITH BREAD: Serve a bowl of ox tail basil stew along with hot crusty French or Italian bread.