Cab Moo Pad Prig Thai Dam
Originating in Northern Thailand, this rich and complex dish is eaten with steamed sticky rice.
Ingredients per serving
Prepare Black Pepper Sauce
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Oil 4.0 Tbsp
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Garlic, chopped 2.5 Tbsp
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Black pepper, freshly ground
Finish the Dish
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Oyster sauce 0.5 Tbsp
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Mushroom sauce 0.5 Tbsp
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Sugar, as needed
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Spring onion, 2" cut 3.5 Tbsp
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Red chili, mined 3.0 Tbsp
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Green chili, mined 3.0 Tbsp
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Crispy Pork Skin 0.5 lb
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Sweet basil
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Onions, diced 5.0 Tbsp
Preparation
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Prepare Black Pepper Sauce
- Heat the oil in a wok, add garlic and fry until fragrant.
- Add black pepper and stir it to get the aroma, pour Knorr® Professional Liquid Concentrated Chicken Flavor Base and leave simmering.
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Finish the Dish
- Pour oyster sauce, mushroom sauce, sugar, and stir all together.
- Add onion, spring onion, red and green chili, and stir until cooked.
- Add crispy pork skin and quickly stirfry.
- Serve with rice. Garnish with sweet basil.
