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Thai Cooking Class Menus – Weeklong Classes

Series Menus: Beginning  | Intermediate  Advanced:  Set A | Set B | Set C | Set D | Set E | Set F | Set G | Set H

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.

Tuesday, Day 2, Beginning/Intermediate

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

Wednesday, Day 3, Beginning/Intermediate

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

Thursday, Day 4, Beginning/Intermediate

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

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.

* 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.




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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.*

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.*

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.*

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.*

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.*

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.

* 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.

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 DipSalted 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)
  • Crab CakesBitter 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.*

  • Chicken RicePoached 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)
  • Roti with Massaman curryLemon 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.

* 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.

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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)
  • Shrimp Paste Rice 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.*

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, ready to serve 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)
  • Bitter Melon CurryCrispy 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.

* 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.

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.*

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.*

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.*

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.*

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.

* 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.

Series Menus | Weeklong Class Menus

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