Cab Moo Pad Prig Thai Dam

Name: Cab Moo Pad Prig Thai Dam
Yield: 4
Ingredients: 4.0Tbsp Oil; 2.5Tbsp Garlic, chopped; 0.0as needed Black pepper, freshly ground; 0.5cup, prepared Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz; 0.5Tbsp Oyster sauce; 0.5Tbsp Mushroom sauce; 0.0g Sugar, as needed; 3.5Tbsp Spring onion, 2 cut; 3.0Tbsp Red chili, mined; 3.0Tbsp Green chili, mined; 0.5lb Crispy Pork Skin; 0.0as needed Sweet basil; 5.0Tbsp Onions, diced

Originating in Northern Thailand, this rich and complex dish is eaten with steamed sticky rice.

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Prepare Black Pepper Sauce

Oil 4.0 Tbsp
Garlic, chopped 2.5 Tbsp
Black pepper, freshly ground
Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz 0.5 cup, prepared
Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz
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Finish the Dish

Oyster sauce 0.5 Tbsp
Mushroom sauce 0.5 Tbsp
Sugar, as needed
Spring onion, 2" cut 3.5 Tbsp
Red chili, mined 3.0 Tbsp
Green chili, mined 3.0 Tbsp
Crispy Pork Skin 0.5 lb
Sweet basil
Onions, diced 5.0 Tbsp

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Main Course

Originating in Northern Thailand, this rich and complex dish is eaten with steamed sticky rice.

...

Preparation

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.
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.