Thai Cooking Class Menus – Weeklong Classes – The Art of Thai Cooking
                        Note: No longer being taught.

Weeklong Beginning/Intermediate

See all the dishes taught in this weeklong class in the Beginning/Intermediate Weeklong Thai Cooking Class Overview.

Beginning/Intermediate Photos, 2007, by Kasma, 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

9:00 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 Bpla 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)
• 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 (Pa.m.keua Yao)
• 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.

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

Friday, Day 5, Beginning/Intermediate

9:30 a.m. to 5:00/6:00 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)
• Shrimp Satay (Sateh Gkoong)
• 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)

Weeklong Advanced Set A (2A)

Set A (2A) Photos, 2004-2007, by Kasma, opens in new window.

Monday, Day 1, Weeklong Set A (2A)

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

• Spicy Cashew Salad (Yum 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 (2A) Photos, Day 1, 2008, by Kasma, opens in new window.
Set A (2A) Photos, Day 1, 2009, by Kasma, opens in new window.
Set A (2A) Photos, Day 1, 2010, by Kasma, opens in new window.

Tuesday, Day 2, Weeklong Set A (2A)

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

Wednesday, Day 3, Weeklong Set A (2A)

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 (2A) Photos, Day 3, 2008, by Kasma, opens in new window.
Set A (2A) Photos, Day 3, 2009, by Kasma, opens in new window.
Set A (2A) Photos, Day 3, 2010, by Kasma, opens in new window.

Thursday, Day 4, Weeklong Set A (2A)

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)
• Pan-Fried Mussel Cakes with Wilted Bean Sprouts and Hot-Sour Chilli Sauce (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)
• Glazed Peppery Crispy Shells (Krawng Kraeng Gkrawp)

Set A (2A) Photos, Day 4, 2008, by Kasma, opens in new window.
Set A (2A) Photos, Day 4, 2009, by Kasma, opens in new window.
Set A (2A) Photos, Day 4, 2010, by Kasma, opens in new window.

Friday, Day 5:, Weeklong Set A (2A)

9:30 a.m. to 5:00/6:00 p.m.*

• Crispy Rice Crackers with Savory Coconut-Peanut Dip (Kao Dtahng Nah Dtahng)
• Spicy Mesquite-Grilled Eggplant Salad with Roasted Peppers and Shrimp (Yum Makeua Yao)
• Stuffed Squid, Napa Cabbage and Oyster Mushroom Soup (Gkaeng Cheud Bpla 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 (2A) Photos, Day 5, 2008, by Kasma, opens in new window.
Set A (2A) Photos, Day 5, 2009, by Kasma, opens in new window.
Set A (2A) Photos, Day 5, 2010, by Kasma, opens in new window.

Weeklong Advanced Set B (2B)

Set B (2B) Photos, 2007, by Kasma, opens in new window.

Monday, Day 1, Weeklong Set B (2B)

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)
• Sukhothai-Style Lemon Grass Salad (Yam Dtakrai Sukhothai)
• Pan-fried Mackerel and Assorted Vegetables with Hot-and-Pungent Fermented Shrimp Dipping Sauce (Nahm Prik Bplah Too)
• Southern-Style Dry Curry with Chicken and Assorted Vegetables (Gkaeng Kua Bpak Dtai)
• 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 (Dtom Gkati Pak)
• Steamed Jasmine Rice (Kao Hawm Mali)
• Steamed Banana Cake Wrapped in Banana Leaf Packages or in Banana Leaf Cups (Kao Dtom Pad)

Set B (2B) Photos, Day 1, 2009, by Kasma, opens in new windoww
Set B (2B) Photos, Day 1, 2011, by Kasma, opens in new window.

Tuesday, Day 2, Weeklong Set B (2B)

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)
• 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 Chive Flower Buds with Shrimp and Oyster Mushrooms (Pad Dawk Gkoochai Gkoong Hed Hai Nahnglom)
• Steamed Jasmine Rice (Kao Hawm Mali)
• Chewy Sticky Rice Balls Stuffed with Smoked Sweet Shredded Coconut (Kanom Dtom Kao)

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

Wednesday, Day 3, Weeklong Set B (2B)

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 man Gkai)
• Banana Blossom and Chicken Salad with Toasted Coconut, Peanuts and Roasted Chilli Sauce (Yum Hua Bplee)
• Salted Crab Coconut Cream Sauce (Loen Bpoo Kem)
• 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-Taro Cream Custard (Kanom Maw Gkaeng Peuak)

Set B (2B) Photos, Day 3, 2009, by Kasma, opens in new window.
Set B (2B) Photos, Day 3, 2011, by Kasma, opens in new window.

Thursday, Day 4, Weeklong Set B (2B)

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)
• Spicy Salad of Crisped Dried Cuttlefish, Shrimp and Cashews (Yum Sadet)
• Home-Made Massaman Lamb Curry with Potatoes and Whole Peanuts (Gkaeng Massaman Gkai – Thai Muslim Goat Curry)
• Southern Thai-Style Roti (Muslim Fried Bread) (Roh-dtee) – Plain (to serve with Massaman Curry). Stuffed with Curried Chopped Meat (Mataba), and Sweet (sprinkled with sugar and condensed milk and/or stuffed with sliced banana)
• Steamed Jasmine Rice (Kao Hawm Mali)
• Young Coconut Agar Jelly (Woon Maprao Awn)

Set B (2B) Photos, Day 4, 2009, by Kasma, opens in new window.
Set B (2B) Photos, Day 4, 2011, by Kasma, opens in new window.

Friday, Day 5, Weeklong Set B (2B)

9:30 a.m. to 5:00/6:00 p.m.*

• Northeastern-Style Spicy Crisped Rice and Sour Sausage Salad with Shredded Ginger and Peanuts (Yum Naem Kao Tawd)
• Southern-Style Winged Bean Salad (Yum Tuah Poo Bpak Dtai)
• Peppery Vegetable Soup with Shrimp, Loofah Squash and Lemon Basil (Gkaeng Liang)
• Southern-Style Chilli Curry with Beef (Gkaeng Prik Neua)
• Stir-fried Pork with Hot Shrimp Paste (Moo Pad Gkabpi)
• Sour Tamarind Curry with Crisp-Fried Fish and Vegetables (Gkaeng Som Bplah Tawd Gkrawb)
• Thai-Style Charcoal Grilled Corn on the Cob (Kao Pohd Bping)
• Steamed Jasmine Rice (Kao Hawm Mali)
• Iced Sweet Coconut Soup with a Mix of Various Tidbits (Ruam Mitr)

Set B (2B) Photos, Day 5, 2009, by Kasma, opens in new window.
Set B (2B) Photos, Day 5, 2011, by Kasma, opens in new window.

Weeklong Advanced Set C (2C)

Set C (2C) Photos, 2007, by Kasma, opens in new window.

Monday, Day 1, Weeklong Set C (2C)

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 (Naem See Krohng Moo)
• Hot-and-Sour Green Mango Snack (Mamuang Yam Prik Gkap Gleua)
• Spicy Corn Fritters with Sweet-Sour Dipping Sauce (Tawd Man Kao Pohd)
• Northeastern-Style Charcoal-Grilled Pork Salad (Lahb Moo Yahng)
• Cassia 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 (2C) Photos, Day 1,2,3, 2008, by Kasma, opens in new window.
Set C (2C) Photos, Day 1, 2012, by Kasma, opens in new windoww

Tuesday, Day 2, Weeklong Set C (2C)

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

• 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 (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 Ka Moo)
• Steamed Coconut-Rice Cakes in Small Dishes (Kanom Tuay)

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

Wednesday, Day 3, Weeklong Set C (2C)

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 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 Crispy Fried Chicken (Gkai Tawd Bpak Dtai)
• Southern Thai Banana-Ginger Griddle Cakes (Gkalabpaeng)
• Thai-Style Coconut Ice Cream with Young Coconut (Ai Dtim Gkati Maprao Awn)

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

Thursday, Day 4, Weeklong Set C (2C)

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)
• Two kinds of Pan-Fried Chive Cakes – Chive Cake #1 & Chive Cake #2 – Served with Black Soy Chilli Sauce (Kanom Gooy-chai)
• Southern-Style Rice Vermicelli Topped with Spicy Fish Nahmyah Curry Sauce (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)

Set C (2C) Photos, Day 4,5, 2008, by Kasma, opens in new window
Set C (2C) Photos, Day 4, 2012, by Kasma, opens in new window.

Friday, Day 5, Weeklong Set C (2C)

9:30 a.m. to 5:00/6:00 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 Diced Ginger and Shallots, Roasted Peanuts and Thai Chillies (Naem See Krohng)
• 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 Fish Stuffed with Crushed Herbs, Served with Hot Thai Chilli-Lime Sauce (Bplah Yad Sai Samunplai Pao)
• Caramelized Stewed Cassava Root in Syrup, Topped with Coconut Cream Sauce (Man Cheuam)

Set C (2C) Photos, Day 4,5, 2008, by Kasma, opens in new window
Set C (2C) Photos, Day 5, 2012, by Kasma, opens in new windoww.

Weeklong Advanced Set D (2D)

Monday, Day 1, Weeklong Set D (2D)

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 (Naem)
• Thai-Style Hot-and-Sour Mixed Fruit Salad (Dtam Ponlamai)
• Northeastern-style Hot-and-Sour Pork Baby Backrib Soup (Dtom Saep Gkradoog Moo Awn)
• 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 (2D) Photos, Day 1, 2010, by Kasma, opens in new window
Set D (2D) Photos, Day 1, 2011, by Kasma, opens in new window.

Tuesday, Day 2, Weeklong Set D (2D)

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)
• 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)
• Cassava Custard Topped with Coconut Cream (Dtakoh Man Sambpalang)

Michael's Blog: The Best Thai Food in America?
Set D (2D) Photos, Day 2, 2010, by Kasma, opens in new window
Set D (2D) Photos, Day 2, 2011, by Kasma, opens in new window.

Wednesday, Day 3, Weeklong Set D (2D)

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)
• 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 (2D) Photos, Day 3, 2010, by Kasma, opens in new window
Set D (2D) Photos, Day 3, 2011, by Kasma, opens in new window.

Thursday, Day 4, Weeklong Set D (2D)

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

• 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)
• Sukhothai-Style Dry Hot-and-Sour Rice Noodles (Gkuay Dtiow Haeng Sukhothai)
• 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 (2D) Photos, Day 4, 2010, by Kasma, opens in new window
Set D (2D) Photos, Day 4, 2011, by Kasma, opens in new window.

Friday, Day 5, Weeklong Set D (2D)

9:00 a.m. to 5:00/6:00 p.m.*

• Northeastern-Style Pan-fried Soured Fish with Garlic (Bplah Som Tawd)
• 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)
• Naem Sour Sausage Fried Rice (Kao Pad Naem)
• 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)
• Cashew Nut and Banana Ice Cream with Pineapple (Ai Dtim Med Mamuang Himmapahn)

Set D (2D) Photos, Day 5, 2010, by Kasma, opens in new window
Set D (2D) Photos, Day 5, 2011, by Kasma, opens in new window.