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
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.
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.
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.