Cab Moo Pad Prig Thai Dam
BLACK PEPPER SAUCE
• 4 Tbsp Oil
• 2 1/2 Tbsp garlic, chopped
• Black pepper, freshly ground
• 1/2 cup Knorr® Liquid Concentrated Chicken Base
FINISH THE DISH
• 1/2 Tbsp Oyster sauce
• 1/2 Tbsp Mushroom sauce
• Sugar as needed
• 3 1/2 Tbsp Spring onion, 2″ cut
• 3 Tbsp Red chili, minced
• 3 Tbsp Green chili, minced
• 1/2 lb Crispy pork skin
• 5 Tbsp Onions, diced
• Sweet basil
Directions
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.
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