The 4-session Intermediate Thai Cooking Series that used to be offered by Kasma Loha-unchit was taken after the Beginning series. First up here is a slide show of all of the dishes taught in the class. It’s followed by the Intermediate Class menu and at the bottom are links to 4 blogs, 1 on each of the classes followed by links to photo albums about the classes. Please enjoy!
Note: Kasma retired from teaching in 2020 and these classes are no longer offered. This blog will serve as a historical record and way for students lucky enough to have taken the classes to revive their memories.
In the Beginning series, which was a pre-requisite for the Intermediate Series, students were introduced to most of the main Thai ingredients and cooking techniques: they learned the basics of Thai cuisine. The Intermediate Series introduced more ingredients and new techniques, such as how to fry a whole fish; students learned how to use the mortar and pestle to make basic pastes and more complex curry pastes. Many of the dishes were spicier in the Intermediate series and, as tasty as the food was in the Beginning Series, it was even tastier in the Intermediate.
The slideshow below will show you some of what delicious dishes were taught in this class.
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Kasma’s Intermediate Class Dishes
Click on “Play” below to begin a slideshow.
Clicking on a slide will take you to the next image.
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Intermediate Class #1
- Chicken Coconut Soup with Galanga (Dtom Kah Gkai)
- Mee Krob (Glazed Crispy Noodles)
- Crispy Fried Whole Fish Topped with Chilli-Tamarind Sauce (Bplah Rad Prik)
- Spicy Mussel Salad with Aromatic Herbs and Crisped Shallots and Garlic (Yum Hoi Malaeng Poo)
Intermediate Class #2
- Northeastern-Style Spicy Minced Chicken Salad with Mint and Toasted Rice (Lahb Gkai)
- Fried Shrimp Cakes served with Sweet-and-Sour Cucumber Relish (Tawd Man Gkoong)
- Sour Tamarind Curry with Fish and Vegetables (Gkaeng Som Bplah)
- Stir-fried Eggplant with Chillies and Thai Basil (Makeua Yao Pad Prik Horapa)
Intermediate Class #3
- Miang Kam (Tasty Leaf-wrapped Tidbits)
- Panaeng Beef Curry (Gkaeng Panaeng Neua)
- Spicy Southern-Style Stir-fried Shrimps and Squid (Pad Ped Gkoong Bplah Meuk)
- Tapioca Pudding with Water Chestnuts and Coconut Cream (Dta-gkoh Sakoo)
Intermediate Class #4
- Thai-Style Marinated Grilled Chicken Served with Sweet and Tangy Dipping Sauce (Gkai Yahng Sohng Kreuang)
- Hot-and Sour Thai-Style Green Papaya Salad (Som Dtam Thai)
- Chicken Satay (Sateh Gkai)
- Spicy Satay Peanut Saucew
- Fried Bananas (Gkluey Tawd)
Note: You may have noticed that the Thai transliteration of the dishes is slightly different for the photos in the slideshow and the menu. Please see A Note on Thai Spelling and Pronunciation
- Kasma’s Intermediate Thai Cooking Class #1
- Kasma’s Intermediate Thai Cooking Class #2
- Kasma’s Intermediate Thai Cooking Class #3
- Kasma’s Intermediate Thai Cooking Class #4
Written by Michael Babcock, September 2013 & June 2020