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Kasma’s Intermediate Thai Cooking Class #3

Michael Babcock, Saturday, June 1st, 2013

Kasma Loha-unchit has been teaching Thai cooking in the San Francisco Bay Area since 1985. This blog looks at the third class in her 4-session Intermediate Thai Cooking Series, sequel to the Beginning Thai Series (also 4 classes).

I’ve already blogged on the first two classes in the series:

Student Stir-Fries

A student stir-fries as Kasma watches

Kasma’s classes at their best are very much like a group of friends coming together to cook. By the 3rd intermediate class, people are getting to know each other and are more comfortable together. By this class they’ve gotten used to the class format of breaking into groups and taking a recipe from start to finish. If they’re not hooked on Thai food before this class (most people are), this class is bound to do so!

(Click images to see larger version.)

This class also mirrors what will happen in most advanced classes. One of the recipes is typically a snack (in this class it’s Miang Kam – Tasty Leaf-wrapped tidbits) and another recipe is a Thai dessert. I know no place in America other than by going through all of Kasma’s classes where you will get such a complete introduction to various Thai foods and desserts in particular. The food in this class is also trending to spicier than before.

Bai Cha Plu

Bai Cha Plu - Wild Pepper Leaf

One of the strengths of Kasma’s classes is introducing Asian ingredients that are generally unknown to us westerners. In this class the Tasty Leaf-Wrapped Tidbits (Miang Kam) traditionally uses a leaf called bai cha plu – piper sarmentosum – the wild pepper leaf. Since we can find it in local markets, Kasma uses it in the class alongside her usual substitute, spinach leaves. Strangely enough nearly all writers about Thai food (including famous ones who should know better) misidentify this leaf as “betel leaf,” which is  bai plu – piper betel. See Kasma’s blog Miang Kam uses Bai Cha Plu NOT Betel Leaf (Bai Plu)

In this class, Kasma also introduces fresh water chestnut, used in the Tapioca Pudding. Most students have only tasted canned water chestnuts: the fresh one is fresher, crunchier with a natural sweetness.

Chopping Ingredients}

Chopping ingredients for a paste

Prepared Ingredients

Prepared ingredients (paste on right)

In the Intermediate and then Advanced classes, Kasma shows how the same ingredients can be combined in a multitude of ways to make different dishes. In this class, the students learn how to use the mortar & pestle to make a curry paste (Panaeng Curry) from scratch. They learn a delicious stir-fry, which also uses the mortar and pestle to make a paste to be used in the stir-fry. In later classes students get to learn Thai dishes that virtually can not be found in this country elsewhere; some classes will focus on regional cuisine. Kasma estimates that the restaurants in the United States probably offer around 5% of the dishes available in Thailand: in her Advanced Classes, you get to sample a large number of that other 95%.

Fresh Water Chestnuts

Peeling fresh water chestnuts

Stir-frying

Stir-frying can be fun!


Menu – Intermediate Thai Cooking Class Series #2

Miang Kam (Tasty Leaf-wrapped Tidbits)

Miang Kam

Miang Kam - Tasty Tidbits

Assembling Miang Kam 1

Assembling Miang Kam 1

Miang is a Thai word used to describe a whole class of leaf-wrapped food. Kasma has a cookbook (written in Thai) that consists only of various miang that you can make. Miang Kam has to be one of the all time best appetizers anywhere in the world: tasty and fun to assemble. It consists of a number of ingredients cut into pea-sized pieces (these are the tidbits), which are wrapped up in a green leaf: in Thailand they use bai cha plu (see above) but you can substitute with any leafy green – Kasma prefers Spinach when she can’t get bai cha plu locally. (We are lucky enough to have 3 or 4 local markets that often carry the leaf.)

Assembling Miang Kam 2

Assembling Miang Kam 2

In Kasma’s recipe the tidbits are all arranged on a plate so that each person can assemble their own snack. Once each of all of the ingredients are placed on the leaf, a dab or two of sauce is added and the leaf is folded to enclose everything. Then, and this is critical, the entire leaf with all of the tidbits is popped, whole, into the mouth. The magic of the snack is the interaction of all the different ingredients: when done right you get a burst of flavors that light up the entire palate: description can not do it justice.

Miang Kam 2

Assembled Tasty Tidbits

Miang Kam a common snack in Thailand, both at restaurants, where it is often served as Kasma serves it in class, and as a street food, where it is often sold pre-wrapped so that the buyer can just pop it right in his or her mouth.

Kasma’s version is my all-time favorite. There are no less than 10 different ingredients to wrap up in the leaf, including one that I’ve never seen in Thailand – crispy rice pieces – which adds a crunchy texture. Most of the Miang Kam I’ve had in Thailand has had anywhere from 4 to 6 or 7 ingredients.

Panaeng Beef Curry (Kaeng Panaeng Neua)

Panaeng Beef Curry

Panaeng Beef Curry

Kasma’s version of Panaeng Beef Curry is another dish that I prefer over anything I’ve eaten in Thailand: partly because of the beef. In Thailand the beef is not as good as in the United States; in Thailand, for this dish, beef is typically cooked well-done in coconut milk for at least an hour before being added to the curry. Kasma’s version uses skirt steak, which she cooks rare: it comes out tender and tasty.

This is a dry curry using coconut milk where the curry sauce barely coats the meat. The beef version of this dish is especially tasty because it uses several roasted spices: the roasting gives a different and delicious dimension to the dish. In introducing the recipe, Kasma goes over using different meats: when making the dish with chicken, the spices are not roasted; for pork, they are just lightly roasted. Roasted garlic and shallots add another dimension lacking in most other coconut-based curries.

Be sure to view the slide show below.

Spicy Southern-style Stir-fried Shrimp and Squid (Pad Ped Goong/Pla Meuk)

Stir-frying in Wok

Preparing the dish

Seafood Dish

Spicy Stir-fried Shrimp & Squid

Given its name, you would expect this dish to be spicy-hot; and it is. It uses a simple paste, made using the stone mortar and pestle, that includes lemon grass, galanga, garlic, cilantro roots and chilli peppers. Kasma uses both Serrano and Thai chillies in the dish. Sliced shallots are added to provide a different texture along with their distinctive taste. It can be made with any seafood; Kasma uses cuttlefish and shrimp. It’s spicy and somewhat sour and salty. A delicious dish.

Tapioca Pudding with Water Chestnuts and Coconut Cream (Ta-koh Sakoo)

Tapioca Pudding

Tapioca Pudding with Water Chestnuts

This recipe is a kanom wan (sweet snack). Growing up in America, tapioca pudding was an unappetizing confection that deserved the name “Fish Eyes and Glue.” This dessert is another story. It uses small tapioca pearls in a sweet syrup. What makes it so delicious is the addition of a coconut cream sauce that is both sweet and salty: it is the combination of flavors that takes the dish out of the merely mundane and into the spectacular. Served warm, it softly melts in your mouth with the saltiness accentuating and off-setting the sweet. It is truly comfort food!

You can read Michael’s blog on Thai (Sweet) Snacks – (Kanom Wan)


Making Panaeng Curry – A Slideshow

Click on “Play” below to begin a slideshow.

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

Roasting Chillies
Roasting Coriander Seeds
Roasted Coriander Seeds
Grinding Spices
Toasten Oven
Shallots & Garlic
Shrimp Paste
Roasting Shrimp Paste
Roasted Shrimp Paste
Smelling Shrimp Paste
Pounding
Making a Paste
Paste with Chillies
Pounded Curry Paste
Cutting Meat
Meat Close-up
Heating Coconut Cream
Adding Paste
Cooking Paste
Cooked Curry Paste
Adding the Meat
Cooking the Meat
Adding Thai Basil
Panaeng Curry Cooking
Panaeng Curry Team
Panaeng Beef Curry
Close-up of Panaeng Curry

Roasting chillies, stove-top

Roasting coriander seeds in a iron skillet

Roasted coriander seeds - Panaeng Curry uses roasted spices

Grinding spices in the "coffee" grinder

Roasting shallots and garlic in a toaster oven

Roasted shallots and garlic, ready for pounding into a paste

Shrimp paste (kapi) is wrapped in a banana leaf

The shrimp paste (kapi) is then roasted over a flame

Roasted shrimp paste (kapi) - ready for pounding

Shrimp paste (kapi) is quite fragrant!

Beginning to make the curry paste with a stone mortar & pestle

The curry paste is progressing

The curry paste with pounded chillies, almost ready

Pounded Panaeng Curry paste, ready for cooking

Cutting the skirt steak for the Panaeng Curry

Close-up of cutting beef against the grain

Heating coconut cream for frying the curry paste

Adding the curry paste to the coconut cream

Cooking the curry paste in the coconut cream

The curry paste is cooked until it is aromatic

Adding the skirt steak to the curry paste & coconut cream mixture

The beef is lightly cooked in the paste mixture

Thai Basil and slivered kaffir lime leaves are added to the pot

The Thai basil has wilted: almost finished!

The 4 members of the Panaeng Curry team

Panaeng Beef Curry (Kaeng Panaeng Neua)

A close up of the Panaeng Curry, ready to eat

Roasting Chillies thumbnail
Roasting Coriander Seeds thumbnail
Roasted Coriander Seeds thumbnail
Grinding Spices thumbnail
Toaster Oven thumbnail
Shallots & Garlic thumbnail
Shrimp Paste thumbnail
Roasting Shrimp Paste thumbnail
Roasted Shrimp Paste thumbnail
Smelling Shrimp Paste thumbnail
Pounding thumbnail
Making a Paste thumbnail
Paste with Chillies thumbnail
Pounded Curry Paste thumbnail
Cutting Meat thumbnail
Meat Close-up thumbnail
Heating Coconut Cream thumbnail
Adding Paste thumbnail
Cooking Paste thumbnail
Cooked Curry Paste  thumbnail
Adding the Meat thumbnail
Cooking the Meat thumbnail
Adding Thai Basil thumbnail
Panaeng Curry Cooking thumbnail
Panaeng Curry Team thumbnail
Panaeng Beef Curry thumbnail
Close-up of Panaeng Curry thumbnail

Don’t miss:

Here is the next Intermediate Class Blogs:

I’ve already blogged on Kasma’s Beginning Thai Cooking Series:

You can find out all the necessary details about class times, dates and policies on our website.


Written by Michael Babcock, June 2013

Beginning Thai Cooking With Kasma, Class #3

Michael Babcock, Saturday, September 1st, 2012

Kasma Loha-unchit teaches a beginning series of 4 Thai cooking classes several times a year. This is my blog on the third of those four classes, exploring how the classes take place and what delicious Thai dishes are served. Kasma has been teaching Thai cooking to U.S. students since 1985.

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

Kasma’s initial series of 4 classes is designed as a sequence of classes to introduce the basics of Thai cooking. This, the third class, continues on from the first two, including more basic information about Thai ingredients and cooking techniques while introducing 5 new recipes.

Learning more about rice is an important part of the third class.

Soaking Brown Rice

Soaking brown rice

Sticky Rice Steamer

Sticky rice steamer

(Click images to see larger version.)

Having already covered cooking of jasmine rice (ข้าวหอมมะลิ – kao hom mali) in the first sessions, in class #3 Kasma introduces brown jasmine rice. Over the past few years, in part because of the support of the Royal Family, whole grain rice has been growing in popularity in Thailand. (See Kasma’s Blog Whole Grain Rice Makes a Comeback in Thailand.) To bring out maximum nutrition, whole-grain rice should be soaked for at least 22 hours prior to cooking. (For more details see Kasma’s blog How to Cook Brown Rice for Maximum Nutrition.) She also teaches how to cook white sticky rice (ข้าวเหนียว – Kao Niow) using the traditional bamboo basket that is found throughout northeastern Thailand (อีสาน – Isan), where, traditionally, it is the daily rice eaten with all meals. (See Kasma’s recipe for Steamed White Sticky Rice (ข้าวเหนียวนึ่ง – Kao Niow Neung.)

Cleaning Squid

Cleaning squid

Another thing that Kasma teaches in this class is how to clean whole squid; everyone gets an opportunity to clean a couple. It’s one thing I appreciate about the classes: Kasma teaches you to use ingredients (such as shrimp or squid) as you would purchase them in any Asian market, where they are more likely to be sold whole and not cleaned. It’s not difficult to do and the reward is that a whole squid, frozen or not, is likely to be more fresh than one that has been pre-cleaned.

Students Prepping Food

Students prepping food

Cutting Lemon Grass

Cutting lemon grass

As always, the students do all of the prep work themselves; the chopping, mincing and dicing, cleaning the squid and more. We’ve had students who have taken cooking classes in Thailand who tell us that typically, all of the ingredients are already prepped for them. Kasma has the students do the prep because when they cook at home, they’ll have to do it themselves. She teaches how to cook all of these dishes from start to finish by yourself.

Kasma Cooks

Kasma frying shrimp

Cooking Long beans

Cooking long beans

Final assembly and cooking of the dishes in the beginning series is done by Kasma and by the students. The picture to the left shows Kasma deep frying the Garlic Peppered Shrimp. This will be the first time that many students have deep fried anything at all, so she starts out by demonstrating what to do; after her initial demo, she’ll ask for volunteers and students will finish off the cooking. She’s already gone over stir-frying in previous sessions, so she has one of the students cook the Stir-Fried Long Beans with Roasted Chilli Sauce and Thai Basil. All of the students get to watch the final assembly/cooking so that they really do learn to cook every dish in the class and not just the one they have worked on.

Squid Salad

Plating Squid Salad

Meal Time

Students enjoying a feast

After the food is plated and ready to serve, we come to the very best part of class: the feast at the end. What’s best of all is knowing that you can go home and cook everything yourself.

Beginning Thai Series Class #3 Menu

Garlic Peppered Shrimp

Garlic Peppered Shrimp

Garlic-Peppered Shrimp – กุ้งกระเทียมพริกไทย (Goong Kratiem Prik Thai): Although this is a common item on Thai menus, both in Thailand and here in the U.S., I’ve never had a version quite like Kasma’s. Her recipe uses a lot of garlic (1-2 heads per pound of shrimp) and black pepper to coat the shrimp, which, with the shell still on, is deep-fried until crispy. It makes a crunchy, peppery, garlicky snack that is delicious, indeed. Some students are, at first, reluctant to eat a shrimp with the shell on: they soon find that it has been rendered crispy and that it adds a needed dimension to the dish. They usually come back for seconds. And thirds. And even fourths!

Squid Salad

Squid Salad

Hot and Sour Calamari Salad – ยำปลาหมึก (Yum Pla Meuk): The very first Thai dish I ever ate was a Squid Salad at Siam Cuisine on University Avenue in Berkeley (long out of business); this must have been back in the early 1980s. The salad has lots of fresh herbs (lemon grass, galanga, mint and cilantro) and a hot and sour dressing consisting of chillies, garlic, fish sauce and lime juice, with a bit of sugar to pull all the tastes together. Kasma’s version is as hot as I remember my first attempt but now I can eat spicy. This is a terrific, prototypical Thai salad.

Long Beans

Stir-Fried Long Beans

Stir-Fried Long Beans with Roasted Chilli Sauce and Thai Basil – ถั่วยาวผัดพริกเผา (Tua Yao Pad Prik Pow) : Vegetables is one area where Asian cooking excels. I can’t think of a single Western vegetable dish as interesting and tasty as this one dish. It uses “long beans” – ถั่วยาว (tua yao) – which are somewhat similar to green beans but thinner around – they can be dark green, light green or purple in color. Although they are cooked with garlic (of course), fish sauce and  Thai basil (ใบโหระพา – bai horapa), the defining taste of this dish comes from roasted chili paste – น้ำพริกเผา (nam prik pao). This paste is one of the most commonly used seafood-based pastes in Thai cooking; the roasted flavors give a fragrant backdrop to a paste that is hot and shrimpy as well as sweet and tangy. This is a flavorful, delicious vegetable dish. (Read Kasma’s information on Roasted Chilli Paste – (Nam Prik Pao).)

Sticky Rice & Mango

Sticky Rice and Mango

Sticky Rice and Mango – ข้าวเหนียวมะม่วง (Kao Niao Mamuang):  This is perhaps the best known Thai dessert outside of Thailand, though in Thailand it is more of a snack (a kanom – ขนม) that would be eaten by itself at any time of the day. White sticky rice is given a sweet coconut sauce and then served with mangoes. In Thailand, it is also served with durian, in season. (See Michael’s blog on Thong Lo Mangos (and Sticky Rice).)

Kasma’s recipe for this delicious dish can be found here: Coconut-Flavored Sticky Rice with Mangoes (ข้าวเหนียวมะม่วง – Kao Niow Mamuang).

Black Sticky Rice Pudding

Black Sticky Rice Pudding

Black Sweet Rice Pudding – ข้าวเหนียวดำ (Kao Niow Dahm): Another sweet sticky rice dessert, topped with toasted coconut and sesame seeds. Some students like this even better than the White Sticky Rice and Mangos. The black sticky rice is a whole grain with a nutty flavor. See Kasma’s recipe Black Sticky Rice Pudding (ข้าวเหนียวดำ Kao Niow Dahm).


Slideshow – Garlic Peppered Shrimp
Click on “Play” below to begin a slideshow.

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

Frying Shrimp
Kasma Cooks
Removing Shrimp
Fried Shrimp
Garlic Peppered Shrimp

Deep-frying shrimp for Garlic Peppered Shrimp

Kasma fries shrimp for Garlic Peppered Shrimp

Removing the deep-fried shrimp onto a drainer

Crispy-fried shrimp, removed from the wok

The finished dish: Garlic-Peppered Shrimp - กุ้งกระเทียมพริกไทย (Goong Kratiem Prik Thai)

Frying Shrimp thumbnail
Kasma Cooks thumbnail
Removing Shrimp thumbnail
Fried Shrimp thumbnail
Garlic Peppered Shrimp thumbnail

Written by Michael Babcock, September 2012