I’m confident that my brother in law Craig, knew my answer when he phoned to ask whether I’d like an impromptu cooking class from one of his mates visiting from Singapore.
A few hours later, James and Lim arrived at the farm, car and arms loaded with ingredients for what became a five course Thai feast. Lim is a beaut cook and also a talented architect. I, of course, only learned this by accident, such is her beautiful self-depreciating nature. We watched studiously as she showed us how to cook a swag of authentic Thai dishes. Then we all sat down to dinner – dripping tasty sauces on the table and toasting the clever chef and their very first trip to Australia.
Lim’s fabulous Kra-Praow Muu
Ingredients:
Oil for frying
3 cloves garlic, crushed
500g pork mince
1 cube chicken stock
1 long red chilli
2 stems lemongrass (white portion only), finely sliced.
2 kaffir lime leaves, shredded
1 chicken stock cube
15g palm sugar
1 tbs fish sauce
2 tsp soy sauce
2 tsp dark soy sauce
1 bunch sweet basil, leaves torn.
3 spring onions, sliced in 5 cm lengths.
Method:
Fry the garlic, chilli and lemongrass in a wok over medium heat, taking care not to burn the chilli.
Add the minced pork and fry for about five minutes, or until the pork is almost cooked. Add the stock cube, palm sugar and sauces and cook, stirring, for two minutes. Lim says it’s possible to add a little warm water at this stage if you like a juicier end result.
Finally, add the kaffir lime leaves, spring onion and sweet basil leaves. Toss through the mince mixture and serve with jasmine rice. 
It was a beaut night and we all learned so much. Many of Lim’s recipes have already been made and remade by her grateful students. Luckily for us, James and Lim loved Australia – so there’s hope that we might one day score another cooking lesson.
I thought that’s what those shopping bags were for. Hasn’t everyone got them hanging all over the kitchen like me? Pork and basil sounds delicious. xx
We’re kindred spirits Anne!
HOW DELICIOUS! And embrace the clutter I say! Clutter is underrated. Personally I endorse it and use it liberally as a COMEDIC DEVICE!
And this is why I love you Slapdash Mama! xx
MMMM, love thai food!
And I can’t believe anyone buys garbage bags. Even using green bags we still seem to come home with shopping bags…
I’m lousy at remembering my green bags Lydia, but I do make good use of the plastic ones!
Oh yum, that looks fabulous. I love Thai food. The flavours are so amazing and vibrant. Lucky you to have such an authentic and personal lesson. Congrats on your Top 25 too!
I was super lucky Laney. Thanks for the congrats – I booked my flights for the launch this afternoon. It’ll be a busy week! 🙂
I’m not much of a cooker, but perhaps if I did a class with someone who knew what they were talking about i’d be more inclined to cook more! Our rubbish bin is under the sink, I like it being out of the way! -Aroha (#teamIBOT)
You and my husband are perfectly matched Aroha! 🙂
Oh!! That looks delicious.. and I really want Thai for dinner now!!!
I learnt to make Okonomiyaki from a Japanese friend when I visited Japan.. omg its amazing..
What I really want to learn is how to decorate cakes from simple butter icing to fondant etc! Its on my wish list.
I love okonomiyaki Yvette! I have the special flour in our pantry at the moment, just need to get my butt into gear and make it.
I agree – I’d love to be good at decorating cakes. When I was a kid my Mum did a course and I can remember her coming home with perfectly formed icing flowers. I wonder if she remembers any of it…. I should ask!
It is so amazing all the different cuisines of the world isn’t it? I would starve in an asian country though. I just can’t get on board with this kind of stuff 🙁 #fussyeater
I knew this wouldn’t be up your alley Jess! Good luck with the book proofing. x
This recipe sounds good! Incidentally, I’ve been doing a bit of Asian cooking myself lately, although I cheat and use a packet base. And I use those bags as bins! And my bench top looks just like yours with all the wine clutter! I have a teeny tiny kitchen and I can never keep things tidy in there!
That looks AH-MAZING! When I can face cooking with meat again I’ll definitely be giving this a whirl.
I swerved my share of pork while I ‘cooked’ the Sisters Nee. Hope you’re feeling better soon. x
YUMMO, looks fab. And as if you’d say no Amanda! – Hope you had a great visit with the bro and sis-in-law x
This looks so delicious! You’re lucky to have such a gorgeous meal prepared for you, and then get to enjoy it with the chef 🙂
We just cooked this for our tea and it was delicious – thanks so much for introducing us to a new Thai dish. x
PS Martyn couldn’t believe his luck when he discovered he was getting tea with no veggies involved!!
I’m please it was a hit. Thanks for letting me know. Lim taught me another fabulous dish – a Thai omelette – just need to find time to blog it! 🙂