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Beginning Thai Cooking with Kasma, Class #2

Michael Babcock, Wednesday, August 1st, 2012

For nearly 35 years Kasma Loha-unchit taught a beginning series of 4 Thai cooking classes several times a year. This is my blog on the second of those four classes, exploring how the classes took place and what delicious Thai dishes were served. Kasma retired from teaching the classes in 2020.

I’ve also blogged on the other three classes in this series:

Kasma Teaching

Kasma goes over recipes

Just as with the first class in the series series, this class began with Kasma going over the recipes and introducing any new ingredients or techniques in the recipes. This class included 4 very popular Thai dishes and introduced new ingredients and more cooking techniques so there was lots to discuss. This introduction often included passing ingredients around so that students could handle and smell them. Questions were encouraged.

(Click images to see larger version.)

Prepping Food

Students prepping ingredients

Students at Work

Cutting banana leaves

After Kasma finished the recipe introduction, students were divided into teams to work on the individual recipes. They chopped and minced, plucked basil leaves and did all of the prep work for the recipe they were working on. This class included Haw Moek, the popular fish curry dish that is served in banana leaf baskets, so Kasma spent some time demonstrating how to cut the banana leaves and then how to fold them into the basket; then each student made their own basket, to be filled later.

Adding Lard

Adding lard to season a wok

Seasoning Wok

Seasoning a wok

In this second session, Kasma also went over the process of how to season a wok. Kasma’s preferred woks are round-bottom, spun steel woks of a reasonably heavy gauge; carbon steel woks are an acceptable substitute. She prefers the kind with two metal “ears,” finding that the woks with a single long wooden handle are too unstable. Just as with cast iron, spun steel woks have to be “seasoned” before use. After the machine coating on a new wok is removed, Kasma heats the wok on high heat and then spreads it with lard (the absolute best fat for seasoning a wok), which is baked into the steel and provides a protective covering. Kasma’s classes were filled with practical demonstrations and information of this type. (For more information about woks, start with Kasma’s article on Using your Wok.)

Student Stir-fries

Student stir-frying vegetables

Ready to Eat

Ready to Eat

The last part of the class was taken up with cooking the prepped recipes and (of course!) eating. Kasma’s class were set up so that everyone could watch the final food cooking. The cooking was done sometimes by Kasma and often by students, under her supervision. She usually would ask for a volunteer: it was a great opportunity to have a master cook coach you how to cook delicious Thai food.

Of course, the best part of the class was the feast at the end. Unlike many cooking classes, here you got a full meal, not just a small tasting of each dish.

Beginning Thai Series Class #2 Menu

Hot & Sour Soup

Hot & Sour Soup

Hot and Sour Prawn Soup – ต้มยำกุ้ง (Tom Yum Goong): Hot & Sour Soup (Tom Yum) is one the best known Thai soups. In Thailand you can get a tom yum based soup with many things: from shrimp to crispy-fried fish. Kasma’s version uses shrimp and is just as described – hot (spicy) and sour;  the heat is from chillies and the sour is from lime juice  with lemon grass and galanga providing an herbal background. Delicious!

You can see Kasma’s recipe here: Hot and Sour Prawn Soup – (Tom Yum Goong)

How Moek Pla

Red Curried Fish Mousse

Curried Mousse of Red Snapper in Banana Leaf Cups – ห่อหมกปลา (How Moek Pla): Haw Moek is another quintessential Thai dish, though other countries (such as Cambodia) have their own versions. In some restaurants they have mixed seafood Haw Moek, sometimes served in hollowed-out young coconuts but it is more usual to see this dish steamed in banana-leaf baskets, such as we see here. This is a dish that, in Thailand, you’ll find both in the markets, where people buy them as “take-out,” and in restaurants. Kasma’s version here uses fresh red snapper. As you can see, it’s a dish that presents very well. Another advantage is that you can prepare it in advance and then re-heat it prior to serving. In planning a Thai meal, it’s good to have some dishes like this so you don’t have too many stir-fries right before the meal.

Basil Chicken

Basil Chicken

Spicy Basil Chicken – ผัดกะเพราหไก่ (Pad Kaprao Gai): Anything cooked pad kaprao (stir-fried with holy basil) is another essential Thai dish. In Thailand this dish is often served as a one-dish meal over rice, sometimes with a (crispy) fried egg on top. Kasma’s version uses ground chicken, for convenience: in Thailand, often chicken meat would be cut into very small pieces, nearly the equivalent of ground meat. Personally, I prefer this dish using pork and cooked very, very spicy/hot. (See my blog on Basil Pork – Moo Pad Kaprao.) The recipe as taught here in class is infinitely variable: you can make it with nearly any meat or seafood.

Kasma’s recipe from this class is available online as Spicy Basil Chicken – Gai Pad Kaprao. One of my favorite ways to make it is as Basil Salmon.

Oyster Sauce Broccoli

Oyster Sauce Broccoli

Stir-fried Broccoli with Thai Oyster Sauce – บรอคโคลี่ผัดน้ำมันหอย (Broccoli Pad Nam Man Hoi): I find that Asian cuisines are miles ahead of us when it comes to vegetables. Walking through Asian markets I always see a plethora of fresh greens, previously unknown to me (before meeting Kasma, that is). This recipe is what I think of as The Universal Vegetable Recipe. A deceptively easy dish, the main ingredient is Thai oyster sauce; it can be adapted to virtually any vegetable you desire. In class, Kasma makes it with broccoli; it’s the one way I like broccoli. This recipe also got me enjoying cauliflower for the first time in my life.

I think of this recipe as The Universal Vegetable Recipe.


Written by Michael Babcock, August 2012 & May 2020

Beginning Thai Cooking with Kasma, Class #1

Michael Babcock, Sunday, July 1st, 2012

From 1985 until her retirement in 2020 Kasma Loha-unchit (my wife), taught thousands of students how to cook delicious Thai food. This blog talks about her first beginning class in an evening series of four classes. Kasma preferred to teach a series of classes because it is impossible to give an adequate introduction to Thai food in just one class.

I also blogged on the other classes in this series:

Kasma teaching

Kasma teaching

Living with Kasma, I tend to take great Thai food for granted. When I met Kasma, she had been teaching classes for 6 years so they had always been part of our life together. I attended her beginning series back in 1992 and subsequently attended the Intermediate series and several of the Advanced classes.

(Click images to see larger version.)

After those classes, for many years (until she retired!) I simply showed up when it was time to eat. I liked to think of this as giving a disinterested third-party opinion about the food; really, the food was just too good not to come eat.

Thai Ingredients

Various ingredients

Although I can cook a number of Thai dishes reasonably well – I don’t even need the recipes for some of them – I wrote this in 2012 after I decided to sit in on the beginning series again, knowing that there was a lot for me to remember and a lot more to learn.

All of the classes started out with Kasma going over the recipes and introducing any new ingredients or techniques in the recipes. In the beginning series the introduction could take a bit longer because there were so many more things to introduce and go over. Retaking the series, I had forgotten how much information Kasma gave: we had several students who took the beginning series more than once, for good reason!

Students Tasting

A coconut milk tasting

Coconut Milk

The coconut milk

One of the best parts about Kasma’s classes was that you learned how to use ingredients that are available locally. In the very first class students tasted eight or nine different brands of coconut milk to get a sense for what was available and to learn which are the good brands. The correct brand of many ingredients can make a large difference in the finished taste and one of Kasma’s strengths was introducing students to the best brands that she knows. Students leared to cook authentic Thai food with the ingredients they can purchase in the United States.

Prepping Food

Students prepping food

Kasma Cutting

Kasma demonstrating

All classes were at least partially hands on. Students did virtually all of the food preparation – the chopping, de-shelling shrimp and so on. Kasma supervised (somehow not seeming to miss anything as the 12 students worked) and stepped into demonstrate as needed.

Ingredients

Ingredients for one dish

Kasma Cooking

Cooking Massaman Curry

Once all of the ingredients were ready, they were gathered by the stove to be cooked. Kasma tended to do more of the cooking in the first class; as the series progressed, students did more and more of the cooking themselves. She often asked for volunteers and then supervised as the student did the actual cooking. One good thing about Kasma’s classes was that all the recipes are intended for groups of people, so you cooked the dishes just as you would when you later cooked them at home.

Perhaps the most valuable part of the first class was learning to harmonize flavors. (See Creating Harmony with Primary Flavors.) As the two curry dishes of this class were assembled, at critical points, just before ingredients such as palm sugar or fish sauce were added, students were given a taste of the dish; then the important ingredients were added incrementally, with tastes after each addition. Re-taking the class, I again felt the excitement of the alchemy of cooking, how a dish that tasted not quite right could slowly change into something absolutely fabulous. I loveed the “WOW” moments when you thought the dish was complete and then Kasma added just another teaspoon of palm sugar (for example) and everything just went POP! into place – the dish was perfect.

Of course, the best part of the class was when you sat down to eat all the food that you prepared. Unlike many cooking classes, here you got a full 4 or 5 course meal complete with deliciously steamed jasmine rice.

Beginning Thai Series Class #1 Menu

Green Curry

Green Curry

Green Curry with Fish, Shrimp and Eggplant – แกงเขียวหวาน (Kaeng Kiew Wahn) In the first series, Kasma taught many dishes that are more familiar to people in the United States. Green Curry is possibly the favorite curry of people in Thailand. I can eat Green Curry fairly often and I never get tired of it. In this first class, Kasma used a prepared paste (Mae Ploy) and showed how to balance the flavors to get a delicious result. The very first time I took the class I was amazed at how delicious the dish was – it was far better than anything I’d ever had in a restaurant in this country. What struck me was how easy it was to get such a good result; I still don’t understand why the restaurants here can’t do better.

Massaman Curry

Massaman Curry

Massaman Chicken Curry with Potatoes and Baby Onions – แกงมัสมั่นไก่ (Kaeng Massaman Kai) In July of 2011, Massaman Curry was anointed by CNNGo as The World’s Most Delicious Food (offsite, opens in new window). It’s a very different curry than Green Curry. The word “Massaman” means Muslim so this literally is “Muslim Curry.” It’s possible that it was created at the court of King Narai to serve to Persian envoys. It’s made with roasted spices and almost has more of an Indian taste than a Thai taste. Kasma’s version uses chicken thighs and baby onions; it’s a very, rich curry – a little goes a long way. At the bottom of this page is a slideshow of Kasma cooking Massaman curry.

Hot & Sour Vegetables

Hot & Sour Vegetables

Hot and Sour Vegetable – ผัดเปรี้ยวหวาน (Pad Preow Wan) One advantage that Asian cuisine has over American is the wide variety of vegetables and vegetable dishes. This dish uses pickling cucumbers in a stir-fry with tomatoes and shrimp. The hot comes from chillies (wax peppers in Kasma’s version) and the sour from vinegar.

Bananas in Coconut Milk

Bananas in Coconut Milk

Bananas Simmered in Jasmine-Scented Coconut Milk – กล้วยบวชชี (Kluay Buat Chee). There are a wide variety of snacks in Thailand, many of which use coconut in some form. Bananas in Coconut Milk is one of the best known ones. The name is quite interesting – กล้วยบวชชี (Kluay Buat Chee):

  • กล้วย (kluay) – means banana
  • บวช (buat) – to ordain
  • ชี (chee) – nun

So the meaning is literally “bananas ordained as nuns.” In Thailand, nuns wear white so it’s a reference to the bananas in a coconut (white) sauce.


Slideshow – Massaman Curry

Click on “Play” below to begin a slideshow.

Clicking on a slide will take you to the next image.

Kasma Cooking
Stirring Massaman Curry
Tasting Exercise
Adding Tamarind
Curry with Chicken
Massaman Curry
Plating the Curry
Finished Dish

Kasma cooking Massaman Curry - แกงมัสมั่น (Kaeng Massaman)

Here the Massaman paste has been cooked in coconut cream

Tasting the curry to learn how to harmonize flavors

Here Kasma adds the Tamarind to the Massaman curry

The chicken and onions have been added

Massaman Curry - ready to serve

Putting the Massaman Curry in a serving dish

Massaman Curry in a serving dish. Yum!

Kasma Cooking thumbnail
Stirring Massaman Curry thumbnail
Tasting Exercise thumbnail
Adding Tamarind thumbnail
Curry with Chicken thumbnail
Massaman Curry thumbnail
Plating the Curry thumbnail
Finished Dish thumbnail


Written by Michael Babcock, July 2012 & May 2020