Thai Cooking Class Menus – Weeklong Classes

Overview | Format/Description | Policies/Enroll | Schedules | Testimonials

Weeklong Menus: Beginning/Intermediate (Beginning/Intermediate) Advanced: Set A | Set B | Set C | Set D

Weeklong Brochures in PDF format: Beginning/Intermediate | Advanced A | Advanced B | Advanced C | Advanced D

Click photo to see larger image and caption.
Where available, clicking on the recipe name will show a picture of the dish.
We hope to add pictures for all of the Advanced classes as well.

Weeklong Beginning/Intermediate

Next offered July 8 – 12, 2013 & Aug. 5 – 9, 2013

Beginning/Intermediate Photos, 2007, by Kasma, opens in new window.
Beginning/Intermediate Photos, 2009, by Jefferson Scher, opens in new window.
Beginning/Intermediate Photos, 2009, by Kasma & Michael, opens in new window.
Beginning/Intermediate Photos, 2010, by Kasma & Michael, opens in new window.
Beginning/Intermediate Photos, 2012, by Michael, opens in new window.

Monday, Day 1, Beginning/Intermediate

8:30 a. m. to 4:00/5:30 p. m.

Miang Kam Tasty Leaf-Wrapped Tidbits (a very tasty finger salad, snack or appetizer – common street food in Thailand)
Garlic-Peppered Shrimp(Gkoong Tawd Gkratiem Priktai)
Garlic-and-Pepper-Encrusted Pork (Moo Tawd Gkratiem Priktai)
Spicy Calamari Salad with Lemon Grass, Mint and Lime Sauce (Yam Bplah Meuk)
Massaman Chicken Curry with Potatoes and Pearl Onions (Gkaeng Massaman Gkai)
Salmon Poached in Green Curry Sauce with Thai Eggplants and Thai Basil (Gkaeng Kiow Wahn Bplah Salmon)
Stir-fried Broccoli with Thai Oyster Sauce (Broccoli Pad Nahm Man Hoi)
Hot and Sour Wok-Tossed Cucumbers and Tomatoes with Shrimp (Pad Bpriow Wahn)
Steamed Jasmine Rice (Kao Hawm Mali)
Fragrant Bananas in Coconut Cream (Gkluay Buad Chi)

Tuesday, Day 2, Beginning/Intermediate

9:30 a. m. to 4:00/5:30 p. m.

Savory Fried Shrimp Cakes Served (Tawd Man Gkoong)
Sweet-and-Sour Cucumber Relish
Spicy Northeastern-style Chopped Pork Salad with Mint and Toasted Rice (Lahb Moo)
Hot and Sour Prawn Soup (Dtom Yam Gkoong)
Curried Mousse of Red Snapper in Banana Leaf cups (Haw Moek Bplah)
Spicy Basil Chicken (Gkai Pad Gkaprow)
Stir-fried Long Beans with Roasted Chilli Sauce and Thai Basil (Tua Yao Pad Prik Pow)
Steamed Jasmine Rice (Kao Hawm Mali)
Tapioca Pudding with Water Chestnuts and Coconut Cream (Dtakoh Sakoo)

Wednesday, Day 3, Beginning/Intermediate

9:30 a. m. to 4:00/5:30 p. m.

Chicken-Coconut Soup with Galangal and Oyster Mushrooms (Dtom Kah Gkai)
Spicy Mussel and Scallop Salad with Aromatic Herbs and Crisped Shallots and Garlic (Yam Hoi Malaeng Poo Gkap Hoi Shel)
Panaeng Beef Curry with Home-made Curry Paste (Gkaeng Panaeng Neua)
Crisped Whole Fish Topped with Chilli-Tamarind Sauce (Bplah Rad Prik)
Stir-fried Eggplant with Chillies and Thai Basil (Pad Makeua Yao)
"Red-Flamed" Morning Glory (a favorite Thai vegetable) (Pak Boong Fai Daeng)
Steamed Jasmine Brown Rice (Kao Hawm Mali Dam)
Coconut-Flavored White Sticky Rice with Mangoes (Kao Niow Mamuang)
Black Sweet Rice Pudding with Toasted Coconut and Sesame (Kao Niow Dam)

Thursday, Day 4, Beginning/Intermediate

9:30 a. m. to 4:00/5:30 p. m.

Glazed Crispy Noodles (a snack or appetizer) (Mee Krawb)
Anise-Cinnamon Duck Soup Noodles (Gkuay Dtiow Nahm Bped Dtoon)
Crushed Chilli Sauce for Duck Noodles
Garlic Noodles with Barbecued Red Pork (Thai-Style Pasta Salad) (Bamee Haeng Moo Daeng)
Thai-style Stir-fried Noodles (Pad Thai)
Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce Gkuay Dtiow Rad Nah Gkai)
Rice Vermicelli Cooked in Spiced Coconut Cream Sauce (Mee Gkati)
Fried Bananas (Gkluay Tawd)

Friday, Day 5, Beginning/Intermediate

Fieldtrip to Asian Markets – 8:00 a. m. to 10:30 a. m.; class 10:30 a. m. to 5:30/6:30 p.m.

Thai-style Marinated Grilled Chicken with Sweet-and-Sour Chilli Dipping Sauce (Gkai Yahng Sohng Kreuang)
Hot-and-Sour Thai-Style Green Papaya Salad (Som Dtam Thai)
Steamed White Sticky Rice Kao Niow Neung)
Chicken/Pork Satay (Sateh Gkai/Moo)
Spicy Satay Peanut Sauce (Nahm Jim Tua)
Hot and Sour Cucumber Salad (Yam Dtaeng Gkua)
Charcoal-Roasted Striped Bass in Banana Leaf (Bplah Gkapong Pow)
Hot and Sour Chilli Sauce (for Striped Bass)
Thai-Style Coconut "Macaroon" Cakes (Kanom Bah Bin)

* It is difficult to give an exact ending time for the classes as it depends on the make-up of the group and on how many questions are asked. It is best to just plan to be here until the end of the day.

Return to top

Weeklong Advanced Set A

Next offered in July or August 2014.

Set A Photos, 2004-2007, by Kasma, opens in new window.

Monday, Day 1, Weeklong Set A

9:00 a.m. to 4:00/5:30 p.m.*

Spicy Cashew Salad (Yam Med Mamuang)
Home-made Shrimp Chips (Kao Gkriap Gkoong)
Winged Bean Salad with Toasted Coconut, Peanuts and Roasted Chilli-Lime Dressing (Yam Tua Poo)
Southern Thai Oxtail Soup (Soop Hahng Wua)
Southern Crispy Fried Turmeric Catfish with Dipping Sauce (Bplah Doog Tawd Kamin)
Southern Thai-Style Stewed Chicken in Tangy Spiced Coconut Sauce (Gkai Gkaw Lae)
Hot and Sour Lemon Grass Tiger Prawns (Gkoong Dtom Yam Haeng)
"Drunkard's" Mixed Seafood Stir-fry with Holy Basil (Pad Kee Mao Talay)
Steamed Jasmine Rice (Kao Hawm Mali)
Sweet and Savory Grilled Coconut-Rice Hotcakes (Kanom Krok)

Set A Photos, Day 1, 2008, by Kasma, opens in new window.
Set A Photos, Day 1, 2009, by Kasma, opens in new window.
Set A Photos, Day 1, 2010, by Kasma, opens in new window.

Tuesday, Day 2, Weeklong Set A

9:30 a.m. to 4:00/5:30 p.m.*

Crispy Shrimp-and-Crab Toast, Served with Sweet-and-Sour Plum Sauce (Kanom Bpahng Nah Gkoong Sai Bpoo)
Spicy Grilled Beef Salad with Mint and Toasted Rice (Yam Neua Nahm Dtok)
Golden Pumpkin Coconut Soup (Gkaeng Liang Gkati Fak Tong)
Sizzling Stir-fried Squid with Chillies and Fragrant Herbs (Bplah Meuk Pad Chah)
Spicy Stir-fried Scallops and Mussels with Home-Made Chilli Paste and Thai Eggplants (Pad Ped Hoi Hoi Shel Gkap Hoi Malaeng Poo)
Steamed Whole Fish with Chilli-Lime Sauce (Bplah Neung Manao)
Prawns and Bean Thread in Claypot (Gkoong Ohb Woon Sen)
Spiced Twice-Cooked Smoked Eggplant Dip (Nahm Prik Makeua Yao)
Steamed Jasmine Rice (Kao Hawm Mali)
Tapioca Black Bean Pudding (Sakoo Tua Dtam)

Set A Photos, Day 2, 2008, by Kasma, opens in new window.
Set A Photos, Day 2, 2009, by Kasma, opens in new window.
Set A Photos, Day 2, 2010, by Kasma, opens in new window.

Wednesday, Day 3, Weeklong Set A

9:30 a.m. to 4:00/5:30 p.m.*

Thai-Style Crispy Stuffed Crepes (Kanom Beuang Yuan)
Crisped Catfish Salad with Sour Green Mango and Peanuts or Cashews (Yam Bplah Doog Foo)
Jungle Soup/Curry (Gkaeng Bpah Gkai)
Spicy Choo Chee Curry with Prawns/Scallops and Oyster Mushrooms (Choo Chee Gkoong/Hoi Shel Gkap Hed)
Roasted Chilli Paste (Nahm Prik Pow)
Clams Stir-fried with Roasted Chilli Sauce and Thai Basil (Hoi Pad Nahm Prik Pow)
Stir-fried Shrimp with Roasted Chilli Sauce and Thai Basil (Gkoong Pad Prik Pow)
Stir-fried Asian Broccoli with Salted Mackerel (Ka-nah Bplah Kem)
Steamed Jasmine Rice (Kao Hawm Mali)
"Floating Lotus" Sweet Dumpling Coconut Milk Soup (Kanom Bua Loi)

Set A Photos, Day 3, 2008, by Kasma, opens in new window.
Set A Photos, Day 3, 2009, by Kasma, opens in new window.
Set A Photos, Day 3, 2010, by Kasma, opens in new window.

Thursday, Day 4, Weeklong Set A

9:30 a.m. to 4:00/5:30 p.m.*

Spicy Rice Vermicelli Salad with Pineapple, Ginger and Coconut-Lime Sauce (Kanom Jeen Sao Nahm)
Savory Pan-fried Mussel Cake with Wilted Bean Sprouts (Hoi Malaeng Poo Tawd)
Stewed Beef Rice Noodles – "Boat Noodles" (Gkuay Dtiow Reua)
Chiang Mai-Style Curry Noodles with Chicken and Condiments (Kao Soi)
Hot-and-Sour Dry Rice Noodles (Sen Lek Dtom Yam Haeng)
Thai-Style "Shanghai Noodles" with Chilli-Ginger Sauce (Gkuay Dtiow Sianghai Rad Prik)
Crispy Peppery Sweet Glazed Shells (Krawng Kraeng Gkrawb)

Set A Photos, Day 4, 2008, by Kasma, opens in new window.
Set A Photos, Day 4, 2009, by Kasma, opens in new window.
Set A Photos, Day 4, 2010, by Kasma, opens in new window.

Friday, Day 5:, Weeklong Set A

8:00 a.m. to 5:30/6:30 p.m.*

Crispy Rice Crackers with Savory Coconut-Peanut Dip (Kao Dtahng Nah Dtahng)
Spicy Mesquite-Grilled Eggplant Salad with Roasted Peppers and Shrimp (Yam Makeua Yao)
Stuffed Squid Soup with Napa Cabbage or Squash Gkaeng Cheud Bplah Meuk Yad Sai
Green Curry with Fish/Shrimp Dumplings, made with Fresh Made Green Curry Paste (Gkaeng Kiow Wahn Loogchin Bplah/Gkoong)
Spicy Northern Thai Pork Sausage (Sai Oa)
Southern Thai-Style Spicy Tamarind Prawns with Crisped Shallots and Garlic (Gkoong Yai Pad Som Makahm Bpiak)
Steamed Mussels in Claypot with Aromatic Herbs (Hoi Malaeng Poo Ohb Maw Din)
Steamed Jasmine Rice (Kao Hawm Mali)
Grilled Plantain Bananas, Glazed with Sweet & Savory Coconut Cream Sauce

Set A Photos, Day 5, 2008, by Kasma, opens in new window.
Set A Photos, Day 5, 2009, by Kasma, opens in new window.
Set A Photos, Day 5, 2010, by Kasma, opens in new window.

Weeklong Advanced Set B

Next offered August 19 to 23, 2013.

Set B Photos, 2007, by Kasma, opens in new window.

Monday, Day 1, Weeklong Set B

9:00 a.m. to 4:00/5:30 p.m.*

Muslim Yellow Rice with Chicken and Roasted Spices Served with Sweet-and-Sour Chilli Sauce (Kao Moek Gkai)
Spicy Salad of Crisped Dried Cuttlefish, Shrimp and Cashews (Yum Sadet)
Salted Crab Coconut Cream Sauce (Loen Bpoo Kem)
Southern-Style Dry Curry with Chicken and Assorted Vegetables (Gkaeng Kuah Bpak Dtai)
Stir-fried Pork with Hot Shrimp Paste (Moo Pad Gkabpi)
Spicy Southern-Style Stir-Fried Shrimp with Sadtaw or Fava Beans (Gkoong Pad Sadtaw)
Stewed Anised Oxtails (Hahng Wua Dtoon Bpuaykak)
Leafy Greens Cooked in Coconut Milk with Shrimp (Pak Dtom Gkati)
Steamed Jasmine Rice (Kao Hawm Mali)
Steamed Banana Cake Wrapped in Banana Leaf Packages or in Banana Leaf Cups (Kao Dtom Pad)

Set B Photos, Day 1, 2009, by Kasma, opens in new windoww
Set B Photos, Day 1, 2011, by Kasma, opens in new window.

Tuesday, Day 2, Weeklong Set B

9:30 a.m. to 4:00/5:30 p.m.*

Salted Black Olive Fried Rice (Kao Pad Nahm Liap)
Crunchy Taro Fritters and Spicy Pumpkin Fritters, Served with Sweet-and-Sour Peanut Dipping Sauce (Peuak/Fak Tong/Dtow Hoo Tawd)
Spicy Thai-Style Chicken Salad (Gkai Naem)
Bitter Melon Salad (Yum Mara)
Spicy Wild Boar Dry Curry (Pad Ped Moo Bpah)
Curried Crab Cakes Cooked in Kanom Krok Pan (Haw Moek Kanom Krok Bpoo)
Southern-Style Spicy Dried Fried Chopped Beef (Kua Gkling Neau)
Stir-fried Loofa Squash with Diced Shrimp (Pad Buabliem Gkap Gkoong)
Steamed Jasmine Rice (Kao Hawm Mali)
Chewy Sticky Rice Balls Stuffed with Smoked Sweet Shredded Coconut (Kanom Dtom Kao)

Set B Photos, Day 2, 2009, by Kasma, opens in new window.
Set B Photos, Day 2, 2011, by Kasma, opens in new window.

Wednesday, Day 3, Weeklong Set B – 9:30 a.m. to 4:00/5:30 p.m.*

Poached Chicken Rice with Melon Soup and Hot Fermented Soybean and Ginger Sauce (Kao Mon Gkai)
Banana Blossom and Chicken Salad with Toasted Coconut, Peanuts and Roasted Chilli Sauce (Yum Hua Bplee)
Hot Lime and Garlic Grilled Beef (Yum Neau Manao)
Pan-fried Mackerel and Assorted Vegetables with Hot-and-Pungent Fermented Shrimp Dipping Sauce (Nahm Prik Bplah Too)
Northern-Style Roasted Young Green Chilli Dip (Nahm Prik Nuum)
Northern Hunglay Pork Curry (Gkaeng Hunglay)
Stewed Taro with Green Onions
Stuffed Tapioca Balls (Sakoo Sawd Sai)
Steamed Jasmine Rice (Kao Hawm Mali)
Baked Coconut Cream and Taro Custard (Kanom Maw Gkaeng Peuak)

Set B Photos, Day 3, 2009, by Kasma, opens in new window.
Set B Photos, Day 3, 2011, by Kasma, opens in new window.

Thursday, Day 4, Weeklong Set B

9:30 a.m. to 4:00/5:30 p.m.*

Pork Rice Soup with Fried Garlic and Ginger (Kao Dtom Moo)
Hot-and-Sour Bean Thread Salad with Ground Pork, Shrimp and Woodear Mushrooms (Yam Woon Sen)
Lemon Grass Salad (Sukhothai) (Yum Dtakrai)
Sour Tamarind Curry with Crisp-Fried Fish and Vegetables (Gkaeng Som Bplah Tawd Gkrawb)
Home-Made Massaman Lamb Curry with Potatoes and Whole Peanuts (Gkaeng Massaman Gkai – Thai Muslim Curry) (photo =>)
Southern Thai-Style Roti (Muslim Fried Bread) (photo =>)
Stir-fried Chive Flower Buds with Shrimp and Oyster Mushrooms (Pad Dawk Gkoochai Gkoong Hed Hai Nahnglom)
Steamed Jasmine Rice (Kao Hawm Mali)
Young Coconut Agar Jelly (Woon Maprao Awn)

Set B Photos, Day 4, 2009, by Kasma, opens in new window.
Set B Photos, Day 4, 2011, by Kasma, opens in new window.

Friday, Day 5, Weeklong Set B

9:30 a.m. to 5:30/6:30 p.m.*

Northeastern-Style Spicy Crisped Rice and Sour Sausage Salad with Ginger and Peanuts (Yum Naem Kao Tawd)
Southern-Style Winged Bean Salad (Yum Tuah Poo Bpak Dtai)
Peppery Vegetable Soup with Shrimp and Lemon Basil (Gkaeng Liang)
Southern-Style Chilli Curry with Beef Basil (Gkaeng Prik Neua)
Crispy Duck on a Bed of Shrimp Chips and Crisped Greens, Served with Spicy Plum and Toasted Sesame Sauce (Bped Lon)
Wok-Tossed Shelled Crab with Chillies, Garlic and Crisped Holy Basil (Neua Bpoo Pad Gkaprow Gkrawb)
Charcoal-Grilled Catfish, "Sweet Fish Sauce" and Sadao or Neem Leaves (Sadao Nahm Bplah Wahn Bplah Doog Yahng)
Thai-Style Charcoal Grilled Corn on the Cob (Kao Pohd Bping)
Steamed Jasmine Rice (Kao Hawm Mali)
(Ruam Mitr) Iced Sweet Coconut Soup with a Mix of Various Tidbits

Set B Photos, Day 5, 2009, by Kasma, opens in new window.
Set B Photos, Day 5, 2011, by Kasma, opens in new window.

Return to top

Weeklong Advanced Set C

Next offered in July or August 2014.

Set C Photos, 2007, by Kasma, opens in new window.

Monday, Day 1, Weeklong Set C

9:00 a.m. to 4:00/5:30 p.m.*

Make for serving on Day 5: Northeastern-Style Grilled Soured Pork Sausage (Saigkrawk Naem)
Make for serving on Day 5: Northern Soured Pork Ribs, Served with Roasted Peanuts, Diced Ginger, Shallots and Thai Chillies (Naem See Krohng Moo)
Hot-and-Sour Green Mango Snack (Mamuang Yam Prik Gkap Gleua)
Spicy Fried Corn Fritters with Sweet-Sour Dipping Sauce (Tawd Man Kao Pohd)
Northeastern-Style Charcoal-Grilled Pork Salad (Lahb Moo Yahng)
Pork-Stuffed Bitter Melon Soup with Pickled Mustard (Gkaeng Cheud Mara Yad Sai)
Acacia Leaf and Grilled Fish Curry (Gkaeng Kee Lek)
Sliced Beef Steak Cooked in Hot Pepper Cream Sauce (Gkaeng Priktai Neua)
Mom's Good and Easy Steamed Pork with Preserved Vegetable (Moo Neung Dtang Chai)
Stir-fried Chicken with Slivered Ginger, Wood Ear Mushrooms and Chillies (Gkai Pad King)
Stewed Bananas Topped with Coconut Cream Sauce (Gkluay Kai Cheum)

Set C Photos, Day 1, 2012, by Kasma, opens in new windoww
Set C Photos, Day 1,2,3, 2008, by Kasma, opens in new window.

Tuesday, Day 2, Weeklong Set C

9:30 a.m. to 4:00/5:30 p.m.*

Southern-Style Hot Roasted Shrimp Paste Rice with Shredded Egg, Grilled Shrimp, Sour Green Mango and Tart Citrus (Kao Kluek Keuy)
Crispy Batter-Fried Morning Glory with Shrimp and Roasted Chilli-and-Lime Sauce (Yam Pak Boong Gkrawp)
Pan-Fried Spicy Beef Patties (Tawd Man Neua)
Charcoal Grilled Prawns Topped with Aromatic Herbs Seasoned with Roasted Chilli-lime Sauce (Plah Gkoong Yai)
Southern-Style Home-made Yellow Curry with Chicken, Potato and Eggplant (Gkaeng Gkaree Gkai)
"Kitchen Garden" Snakehead Fish – Crisp-Fried and Dressed in a Tart Sauce with Fresh Herbs, Diced Lime, Cashews and Crisped Shallots (Bplah Chon Chom Suan)
Stewed Spiced Pork Leg Rice with Pickled Mustard Greens, Blanched Asian Broccoli and Hot-Sour Sauce (Kao Kah Moo)
Stir-fried Bottle Gourd with Chopped Pork (Pad Nahm Dtao)
Steamed Coconut-Rice Cakes in Small Dishes (Kanom Tuay)

Set C Photos, Day 2, 2012, by Kasma, opens in new windoww
Set C Photos, Day 1,2,3, 2008, by Kasma, opens in new window.

Wednesday, Day 3, Weeklong Set C

9:30 a.m. to 4:00/5:30 p.m.*

Mom's Good-and-Easy Pan-fried Daikon Radish Cakes (Tawd Man Hua Chai Tao)
Hot-and-Sour Galanga Beef Soup with Holy Basil (Neau Dtom Kah)
Leaf-Wrapped Charcoal-Grilled Mackerel and Herb Salad (Yam Bplah Too)
Southern Thai-Style Spicy Dried-Curried Pork Ribs (Kua Haeng Seekrohng Moo)
Tehpoh Morning Glory and Pork Country Curry (Gkaeng Tehpoh Moo Pak Boong)
Southern-Style Crispy Fried Chicken with Crisped Shallots and Sweet-Sour Chilli Dipping Sauce (Gkai Tawd Bpak Dtai)
Stir-fried Bitter Melon with Shrimp and Salted Black Beans (Mara Pad Gkoong Dtow See)
Southern Thai Banana-Ginger Griddle Cakes (Gkalabpaeng)
Thai-Style Coconut Ice Cream with Young Coconut (Ai Dtim Gkati Maprao Awn)

Set C Photos, Day3, 2012, by Kasma, opens in new window
Set C Photos, Day 1,2,3, 2008, by Kasma, opens in new window.

Thursday, Day 4, Weeklong Set C

9:30 a.m. to 4:00/5:30 p.m.*

Son-In-Law" Eggs (Fried Boiled Eggs Topped with Sweet Tamarind Sauce) (Kai Loogk Keuy) (photo =>)
Crispy Fried Squid/Cuttlefish Cakes with Sweet-Sour Plum Sauce (Tawd Man Bplah Meuk)
Two kinds of Pan-Fried Chive Cakes, Served with Black Soy Chilli Sauce (Kanom Gooy-chai)
Southern-Style Rice Vermicelli Topped with Spicy Fish Nahmyah Curry Sauce and Served with Assorted Herbs and Vegetables (Kanom Jeen Nahmyah Bpak Dtai)
Southern-Style Rice Salad with Assorted Vegetables and Aromatic Herbs, Toasted Coconut and Boodoo Dressing (Kao Yam Bpak Dtai)
Thai Muslim Curry Beef Noodles (Gkuay Dtiow Kaek)
Steamed Cassava Strips Rolled in Shredded Coconut (Kanom Man)
Caramelized Stewed Cassava (Yucca) in Syrup, Topped with Coconut Cream Sauce (Man Cheuam)

Set C Photos, Day 4, 2012, by Kasma, opens in new windoww
Set C Photos, Day 4,5, 2008, by Kasma, opens in new window.

Friday, Day 5, Weeklong Set C

8:00 a.m. to 5:30/6:30 p.m.*

Cook and Serve from Day 1: Northeastern-Style Charcoal-Grilled Soured Pork Sausage (Saigkrawk Naem)
Cook and Serve from Day 1: Northern Fried Soured Pork Ribs, Served with Roasted Peanuts, Diced Ginger, Shallots and Thai Chillies (Naem See Krohng Moo)
Crispy Shredded Duck, Lemon Grass and Cashew Salad (Yam Bped Gkrawb)
Southern-Style Turmeric Chicken Soup (Dtom Kamin Gkai Bahn)
Gkaeng Awm Curry with Catfishfish and Bitter Melon (Gkaeng Awm Mara)
Pork and Long Beans Stir-fried with Spicy Prik-king Chilli Paste (Moo Pad Prik King)
Charcoal-Grilled Hot Herbed Prawns (Gkoong Yahng Samunplai)
Southern-Style Grilled Chicken on Skewers with Sweet-Tangy Curry Sauce (Gkai Gkaw Lae Yahng)
Charcoal-Grilled Salt-Encrusted Whole Fish Stuffed with Crushed Herbs (Bplah Yad Sai Samunplai Pao)
Steamed or Grilled Banana Leaf-Wrapped Sticky Rice Stuffed with Banana and Black Beans (Kao Dtom Pad)

Set C Photos, Day 5, 2012, by Kasma, opens in new windoww
Set C Photos, Day 4,5, 2008, by Kasma, opens in new window.

Weeklong Advanced Set D

Next offered July 22 to 26, 2013

Monday, Day 1, Weeklong Set D

9:00 a.m. to 4:00/5:30 p.m.*

Make for serving on Friday; Northeastern Soured Fish with Garlic (Bplah Som)
Make for cooking on Friday: Naem Sour Sausage with Slivered Pork Skin
Northern Thai-Style Hot-and-Sour Mixed Fruit Salad (Dtam Ponlamai)
Northeastern-style Hot-and-Sour Pork Baby Backrib Soup (Dtom Saep Gkradoog Moo Awn)
Northern-Style Spicy Chicken Salad with Aromatic Herbs (Yam Jin Gkai)
Poached Basa Steaks Cooked Ruen Mai-Style in Choo Chee Curry Sauce (Choo Chee Bplah Sawai)
Sizzling Mixed Seafood Hot Plate (Bpoh Dtaek Gkrata Ron)
Spicy Stir-Fried Beef with Chillies, Herbs and Roasted Spices (Pad Neua Pirohd)
Stir-fried Tatchoi/Yaochoi (Asian Greens) with Ground Pork and Garlic (Pad Pak Moo Sahp)
Steamed Pumpkin Cakes in Banana Leaf Cups (Kanom Faktong)

Set D Photos, Day 1, 2010, by Kasma, opens in new window
Set D Photos, Day 1, 2011, by Kasma, opens in new window.

Tuesday, Day 2, Weeklong Set D

9:30 a.m. to 4:00/5:30 p.m.*

Sweet Green Mung Beans Soup (Tua Kiow Dtom)
Stir-fried Cha-om (an herb) with Bean Thread and Eggs (Cha-om Pad Woon Sen Kai)
Wilted Greens Salad with Coconut-Lime Chilli Sauce, Fried Chinese Sausage, Crisped Garlic and Crisped Shallots (Yam Dtam Leung)
Hot-and-Sour Chopped Pork Salad with Peanuts, Slivered Ginger and Pork Skin (Naem Sod)
Thai Muslim Goat Curry (Gkaeng Ped Paeh)
Crispy Fried Catfish Coated with Red Curry Sauce (Pad Ped Bplah Doog Tawd Gkrawp)
Stir-Fried Prawns with Hot Garlic-Pepper Sauce (Gkoong Pad Gkratiem Prikthai)
Stir-Fried Pork Belly with Fermented Tofu Sauce and Thai Chillies (Moo Sahm Chan Pad Dtow Hoo Yee)
Make for serving the next day: Stewed Bitter Melon with Pickled Mustard and Pork Ribs (Mara Dtom Pak Dong See Krohng Moo)
Cassava Custard Topped with Coconut Cream (Dtakoh Man Sambpalang)

Set D Photos, Day 2, 2010, by Kasma, opens in new window
Set D Photos, Day 2, 2011, by Kasma, opens in new window.

Wednesday, Day 3, Weeklong Set D

9:30 a.m. to 4:00/5:30 p.m.*

Stir-Fried Fresh Rice Noodles with Black Soy Sauce and Asian Broccoli (Gkuay Dtiow Pad Si-ew)
Pan-Fried Steamed Daikon Cakes with Shrimp, Bean Sprouts and Garlic Chives (Pad Kanom Hua Packgahd)
Charcoal-grilled Mushroom and Jicama Salad with Shrimp and Fried Cashews (Yam Hed Pao Man Gkaew) with Shrimp and Fried Cashews (Yam Hed Pao Mân Gkaew)
Northeastern-Style Hot-and-Sour Mixed Seafood Salad (Lahb Talay)
Northern Spicy Chopped Beef with Roasted Spices and Aromatic Herbs (Lahb Meuang Neua)
Nakhon Southern-Style Charcoal-Grilled Pork Belly and Young Tamarind Leaf Curry (Gkaeng Moo Yahng Yawd Makahm Awn)
Crispy Fried Basil Fish (Bplah Tawd Gkaprao Gkrawb)
Sticky Rice Balls Stuffed with Black Sesame Paste in Warm Sweet Ginger Broth (Bua Loy Nahm King)

Set D Photos, Day 3, 2010, by Kasma, opens in new window
Set D Photos, Day 3, 2011, by Kasma, opens in new window.

Thursday, Day 4, Weeklong Set D

9:30 a.m. to 4:00/5:30 p.m.*

Charcoal-Grilled Marinated Pork on Skewers, Served with Northeastern-Style Hot-and-Sour Dipping Sauce (Moo Bping Nahm Jim)
Northeastern-Style Charcoal-Grilled Sticky Rice (Kao Jee)
Spicy and Limy Northeastern-Style Bean Thread Salad with Toasted Rice (Lahb Woon Sen)
Spicy Ayuthaya-Style Chicken Rice Noodles (Soup or Dry) (Gkuay Dtiow Gkai Ayutaya)
Sukhothai-Style Dry Hot-and-Sour Rice Noodles (Gkuay Dtiow Haeng Sukhothai)
Hot and Spicy Drunkard's Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish (Gkuay Dtiow Sianghai Pad Kee Mao)
Corn-Coconut Treat with Toasted Sesame
Steamed Sticky Rice Pudding Steamed in a Dish, Topped with Coconut Cream and Black Beans (Kao Niow Dtahd)

Set D Photos, Day 4, 2010, by Kasma, opens in new window
Set D Photos, Day 4, 2011, by Kasma, opens in new window.

Friday, Day 5, Weeklong Set D

8:00 a.m. to 5:30/6:30 p.m.*

Northeastern-Style Pan-fried Soured Fish with Garlic (Bplah Som Tawd)
Naem Sour Sausage Fried Rice (Kao Pad Naem)
Fried Naem Sour Sausage Slices in Crispy Taro Basket (Naem Tawd)
Naem Sour Sausage Stir-Fried with Thai Chillies and Pickled Leeks/Garlic (Naem Pad Gkratiem Tohn)
Stir-Fried Bitter Melon with Naem Sour Sausage and Eggs (Naem Pad Mara Kai)
Curried Salmon Grilled in Banana Leaf Packets (Ngop Bplah Salmon)
Charcoal Grilled Lemon Grass Chicken (Gkai Yahng Dtakrai)
Southern-Style Hot Sour Curry with Halibut/Prawns and Coconut Shoots or Green Papaya (Gkaeng Leuang/Som Gkoong Gkap Yawd Maprao/Malagaw)
Fried Sweet Potato Balls (Kanom Man Kai)
Cashew Nut and Banana Ice Cream with Pineapple (Ai Dtim Med Mamuang Himmapahn)

Set D Photos, Day 5, 2010, by Kasma, opens in new window
Set D Photos, Day 5, 2011, by Kasma, opens in new window.

Series Menus | Weeklong Class Menus

Return to top