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| Beginning 1 - Massaman Chicken Curry with Potatoes and Baby Onions
(Gkaeng Massaman Gkai)
- Green Curry with Fish, Shrimp and Eggplant (Gkaeng Kiow
Wahn)
- Hot and Sour Vegetables (Pad Priow Wahn)
- Bananas
Simmered in Jasmine-Scented Coconut Milk (Gkluey Buad Chi)
Beginning 2
- 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 Broccoli with Thai Oyster Sauce (Broccoli Pad
Nahm Man Hoi)
Beginning 3 - Hot and Sour Calamari Salad
(Yam Bplah Meuk)
- Garlic-Peppered Shrimp (Gkoong Tawd Gkratiem Priktai)
- Stir-Fried Long Beans with Roasted Chilli Sauce and Thai Basil (Tua Yao Pad Prik
Pow)
- Coconut-Flavored White Sticky Rice with Mangoes (Kao Niow Mamuang)
- Black Sweet Rice Pudding (Kao Niow Dtam)
Beginning 4
- Pad Thai Noodles (Thai-style Stir-fried Noodles)
- Cucumber Salad
(Yam Dtaeng Gkua)
- Garlic Noodles (Asian-Style Pasta Salad) (Bamee Haeng)
- Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce (Gkuay
Dtiow Rad Nah Gkai)
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Intermediate 1 - Chicken Coconut Soup with Galanga (Dtom Kah
Gkai)
- Mee Krob (Glazed Crispy Noodles)
- Crispy Fried Whole
Fish Topped with Chilli-Tamarind Sauce (Bplah Rad Prik)
- Spicy Mussel Salad
with Aromatic Herbs and Crisped Shallots and Garlic (Yum Hoi Malaeng Poo)
Intermediate 2 - Northeastern-Style Spicy Minced Chicken Salad with Mint and
Toasted Rice (Lahb Gkai)
- Fried Shrimp/Fish Cakes Served with Sweet-and-Sour
Cucumber Relish (Tawd Man Gkoong/Bplah)
- Spicy Thai-Style Fish Cakes with
Kaffir Lime Leaves and Green Beans (Tawd Man Bplah)
- Sour Tamarind Curry with
Fish and Vegetable (Gkaeng Som Bplah)
- Stir-fried Eggplant with Chillies and
Thai Basil (Makeua Yao Pad Prik Horapa)
Intermediate 3 -
Miang Kam (Tasty Leaf-wrapped Tidbits)
- Panaeng Beef Curry
(Gkaeng Panaeng Neua)
- Spicy Southern-style Stir-fried Shrimp and Squid (Pad
Ped Gkoong/Bplah Meuk)
- Tapioca Pudding with Water Chestnuts and Coconut Cream
(Dta-gkoh Sakoo)
Intermediate 4 - Thai-Style Marinated Grilled
Chicken Served with Sweet and Tangy Dipping Sauce (Gkai Yahng Sohng Kreuang)
-
Hot-and Sour Thai-Style Green Papaya Salad (Som Dtam Thai)
- Chicken Satay
(Sateh Gkai)
- Spicy Satay Peanut Sauce (Nam Jim Tua)
- Fried
Bananas (Gkluey Tawd)
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Seven menu sets for advanced classes: Set A
| Set B | Set
C | Set D | Set E | Set F |
Set G Advanced class
pre-requisites here. Advanced Class Series – Set A Menus Offered in May 2008 and possibly spring 2009.
Advanced A-1 - Stuffed Tapioca Balls (Sakoo Sawd Sai)
-
Spicy Mesquite-Grilled Eggplant Salad with Roasted Peppers and Shrimp (Yam Makeua Yao)
- Southern Thai-Style Stewed Chicken in Tangy Spiced Coconut Sauce (Gkai Gkaw Lae)
- Thai-Style "Shanghai Noodles" with Shrimp and Spicy Ginger-Cilantro Sauce
(Gkuay Dtiow Sianghai)
- Sweet and Savory Grilled Coconut-Rice Hotcakes Kanom
Krok
Advanced A-2 - Spicy Cashew Salad(Yam Med Mamuang)
- Winged Bean Salad with Toasted Coconut, Peanuts and Limy Chilli Dressing (Yam
Tua Poo)
- Home-Made Green Curry with Fish/Shrimp Dumplings (Gkaeng Kiow Wahn
Loogchin Bplah/Gkoong)
- Southern Thai-Style Tamarind Prawns with Crisped Shallots
and Garlic (Gkoong Yai Pad Som Makaam Bpiak)
- Pan-Fried Sweet Coconut Pancakes
(Kanom Paeng Jee)
Advanced A-3 - Southern Crispy Fried
Turmeric Catfish with Dipping Sauce (Bplah Doog Tawd Kamin)
- Hot and Sour Lemon
Grass Tiger Prawns (Gkoong Dtom Yam Haeng)
- Spiced Twice-Cooked Eggplant
(Nahm Prik Makeua Yao)
- Stir-Fried Asian Broccoli with Salted Mackerel (Ka-nah
Bplah Kem)
- Tapioca Black Bean Pudding (Sakoo Tua Dtam)
Advanced A-4 - Thai-Style Crispy Stuffed Crepes (Kanom Beuang Yuan)
- Jungle Soup/Curry (Gkaeng Bpah Gkai)
- Spicy Choo Chee Curry
with Prawns/Scallops and Oyster Mushrooms (Choo Chee Gkoong/Hoi Shel Gkap Hed)
-
Asian Pumpkin Simmered in Pandan-Leaf-Scented Sweet Coconut Cream Sauce (Gkaeng Buad Fak Tong)
Offered in October, 2008 and possibly fall 2009. Advanced B-1
- Crispy Rice Crackers with Savory Coconut-Peanut Dip (Kao Dtahng Nah Dtahng)
- Anise-Cinnamon Duck Soup Noodles (Gkuay Dtiow/Bamee Nahm Bped Dtoon)
- Chiang Mai-Style Curry Noodles with Chicken and Condiments (Kao Soi)
-
Spicy and Limy Northeastern-Style Bean Thread Salad with Toasted Rice (Lahb Woon Sen)
- Sticky Rice and Corn Pudding (Kao Niow Bpiak Kao Pohd)
Advanced B-2
- Spicy Northern Thai Pork Sausage (Sai Oa)
- Northeastern-Style
Crisped Whole Fish Topped with Seasoned Thai Herbs, Chillies and Toasted Rice (Lahb Bplah Doog
Tawd Gkrawb)
- Sizzling Stir-fried Squid with Chillies and Fragrant Herbs (Bplah
Meuk Pad Chah)
- Stir-fried Chive Flower Buds with Shrimp and Oyster Mushrooms
(Pad Dawk Gkoochai Gkoong Hed Hai Nahnglom)
- Corn-Coconut Treat with Toasted Sesame
Advanced B-3 - Southern Thai Oxtail Soup (Soop Hahng Wua)
- Spicy Thai-Style Chicken Salad (Gkai Naem)
- Crispy Fried Catfish
Coated with Red Curry Sauce (Pad Ped Bplah Doog Tawd Gkrawp)
- Prawns and Bean
Thread in Clay Pot (Gkoong Ohb Woon Sen)
- "Red-Flamed" Morning Glory (Pak
Boong Fai Daeng)
- Sweet Potatoes in Ginger Broth (Man Dtom Nahm King)
Advanced B-4 - Crispy Shrimp-and-Crab Toast with Sesame Seeds
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)
- Spicy Stir-fried Sturgeon
with Fresh-Made Chilli Paste and Thai Eggplants (Pad Ped Bplah)
- "Floating
Lotus" Sweet Dumpling Coconut Milk Soup (Kanom Bua Loi)
Offered in April 2008 & 2010. Advanced
C-1 - Spicy Rice Vermicelli Salad with Pineapple, Ginger and Coconut-Lime Sauce
(Kanom Jeen Sao Nahm)
- Stewed Beef Rice Noodles – "Boat Noodles" (Gkuay
Dtiow Reua)
- Hot and Sour Dry Rice Noodles (Sen Lek Dtom Yam Haeng)
- Rice Vermicelli Cooked in Spiced Coconut Cream Sauce (Mee Gkati)
- Glazed
Peppery Crispy Shells (Krawng Kraeng Gkrawp)
Advanced C-2
- Crisped Catfish Salad with Sour Green Mango and Peanuts or Cashews (Yam Bplah Doogk Foo)
- Spicy Wild Boar Dry Curry (Pad Ped Moo Bpah)
- Black-Peppered
Crab with Roasted Spices (Bpoo Pad Priktai Dtam Gkap Kreuang Tehd)
- Stir-fried
Angled Loofah Squash with Diced Shrimp and Garlic (Buabliem Pad Gkoong)
- Chewy
Sticky Rice Balls Stuffed with Smoked Sweet Shredded Coconut (Kanom Dtom Kao)
Advanced C-3 - Crunchy Taro Fritters and Spicy Pumpkin Fritters, Served with
Sweet-and-Sour Peanut Dipping Sauce (Peuak/Fak Tong/Dtow Hoo Tawd)
- Banana
Blossom and Chicken Salad with Toasted Coconut, Peanuts and Roasted Chilli Sauce (Yam Hua
Bplee)
- Southern-Style Chilli Curry with Beef (Gkaeng Prik Neua)
- Spicy Southern-Style Stir-Fried Shrimp with Sadtaw or Fava Beans (Gkoong Pad Sadtaw)
- Young Coconut Agar Jelly (Woon Maprao Awn)
Advanced C-4
- Peppery Vegetable Soup with Shrimp, Loofah Squash and Lemon Basil (Gkaeng
Liang)
- Northeastern-Style Spicy Crisped Rice and Sour Sausage Salad with Shredded
Ginger and Peanuts (Yam Naem Kao Tawd)
- Northern Hunglay Pork Curry
(Gkaeng Hunglay)
- Northern-Style Roasted Young Green Chilli Dip (Nahm Prik
Nuum)
- Water Chestnut "Pomegranate Seeds" in Sweet Coconut Soup, Topped with Crushed
Ice (Tubtim Gkrawb)
Offered
in 2009, probably in the spring. Advanced D-1 - Stuffed Sour Sausage with
Sticky Rice (Saigkrawk Naem)
- Southern-Style Spicy Dry-Fried Chopped Beef
(Kua Gkling Neua)
- Southern-Style Dry Curry with Chicken and Assorted Vegetables
(Gkaeng Kua Bpak Dtai)
- Stir-Fried Pork with Hot Shrimp Paste (Moo Pad
Gkabpi)
- Leafy Greens Cooked in Coconut Milk with Shrimp (Dtom Gkati Pak)
- Stewed Bananas in Syrup, Topped with Coconut Cream (Gkluay Kai Cheum)
Advanced D-2 - 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))
- Southern-Style Spicy Dry-Curried Pork Ribs
(Kua Haeng Seekrohng Moo))
- Stir-fried "Slippery Vegetable" with Eggs (Pak Pahng
Pad Kai))
- Grilled Plantain Bananas, Glazed with Sweet & Savory Coconut Cream
Sauce
Advanced D-3 - Stuffed Tapioca Balls (Sakoo Sawd
Sai))
- Two Kinds of Pan-Fried Chive Cakes, Served with Black Soy Chilli Sauce
(Kanom Gooy-chai))
- Poached Chicken Rice with Melon Soup and Hot Fermented Soybean
and Ginger Sauce (Kao Man Gkai))
- Thai Muslim Curry Beef Noodles (Gkuay
Dtiow Kaek))
- Steamed or Grilled Banana Leaf-Wrapped Sticky Rice Stuffed with Banana
and Black Beans (Kao Dtom Pad))
Advanced D-4 - Salted Black
Olive Fried Rice (Kao Pad Nahm Liap))
- Ginger Tamarind Fish Soup (Dtom Som
Bplah))
- Spicy Salad of Crisped Dried Cuttlefish, Shrimp and Cashews (Yam
Sadet))
- Home-Made Massaman Lamb Curry with Potatoes and Whole Peanuts (Gkaeng
Massaman Gkae))
- 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)
Probably next offered in 2010. Advanced Class E-1
- Spicy Corn Fritters with Sweet-Sour Dipping Sauce (Tawd Man Kao Pohd)
-
Northeastern-Style Charcoal-Grilled Pork Salad (Lahb Moo Yahng)
- Southern-Style
Home-Made Yellow Curry with Chicken, Potato and Eggplant (Gkaeng Gkaree Gkai)
-
Charcoal-Grilled Salt-Encrusted Fish Stuffed with Crushed Herbs, Served with Hot Thai Chilli-Lime
Sauce (Bplah Yad Sai Samunplai Yahngi)
- Stewed Anised Oxtails (Hahng Wua
Dtoon Bpuaykak)
- Thai-Style Coconut Ice Cream with Young Coconut (Ai Dtim Gkati
Maprao Awn)
Advanced Class E-2 - Southern-Style Rice Salad with
Assorted Vegetables and Aromatic Herbs, Toasted Coconut and Boodoo Dressing (Kao Yam Bpak
Dtai)
- Southern-Style Rice Vermicelli Topped with Spicy Fish Nahmyah Curry Sauce
(Kanom Jeen Nahmyah Bpak Dtai)
- Stewed Spiced Pork Leg Rice with Pickled Mustard
Greens, Blanched Asian Broccoli and Hot-Sour Sauce (Kao Kah Moo)
- Pan-Fried
Mussel Cakes with Wilted Bean Sprouts and Hot-Sour Chilli Sauce (Hoi Malaeng Poo Tawd)
- Caramelized Stewed Cassava Root in Syrup, Topped with Coconut Cream Sauce (Man
Cheuam)
Advanced Class E-3 - Make for serving next session:
Northern Soured Pork Ribs (Naem See Krohng Moo)
- Hot-and-Sour Smoked Fish Salad
(Yam Bplah Gkrawp)
- Southern-Style Fried Chicken with Crisped Shallots and
Sweet-Sour Chilli Dipping Sauce (Gkai Tawd Bpak Dtai)
- Acacia Leaf and Grilled
Fish Curry (Gkaeng Kee Lek)
- Pork and Long Beans Stir-Fried with Spicy Prik-king
Chilli Paste (Moo Pad Prik King)
- Baked Coconut-Taro Cream Custard (Kanom
Maw Gkaeng)
Advanced Class E-4 - Cook and serve from last
session: Northern Fried Soured Pork Ribs, Served with Diced Ginger and Shallots, Roasted Peanuts and
Thai Chillies (Naem See Krohng)
- Stuffed Squid, Napa Cabbage and Oyster Mushroom
Soup (Gkaeng Cheud Bplah Meuk Yad Sai)
- Crispy Shredded Duck and Lemon Grass
Salad (Yam Bped Gkrawb)
- Sliced Beef Steak Cooked in Hot Pepper Cream Sauce
(Gkaeng Priktai Neua)
- "Kitchen Garden" Snakehead Fish – Crisp-Fried and
Dressed in a Tart Sauce with Fresh Herbs, Diced Lime, Cashews and Crisped Shallots (Bplah Chon
Chom Doeng)
- Steamed Coconut-Rice Cakes in Small Dishes (Kanom Tuay)
Possibly offered in 2009. Advanced Class F-1
- Sliced Crisp Green Mango with Chilli-Salt Dip (Mamuang Yam Prik Gkap Gkleua)
- Pan-Fried Spicy Beef Patties (Tawd Man Neua)
- Hot-and-Sour Chopped Pork Salad
with Peanuts, Slivered Ginger and Pork Skin (Naem Sod)
- Gkaeng Awm Curry with Fish
and Bitter Melon (Gkaeng Awm Mara)
- Sizzling Mixed Seafood Hot Plate (Bpoh
Dtaek Gkrata Ron)
- Steamed Banana Cake Wrapped in Banana Leaf Packages or in Banana
Leaf Cups (Kao Dtom Pad)
Advanced Class F-2 - Make for
serving next week: Northeastern-Style Soured Fish with Garlic (Bplah Som Tawd)
- Mom's Good-and-Easy Pan-fried Daikon Radish Cakes (Tawd Man Hua Chai Tao)
- Southern-Style Turmeric Chicken Soup (Dtom Kamin Gkai Bahn)
- Leaf-Wrapped
Charcoal-Grilled Mackerel and Herb Salad (Yam Bplah Too)
- Tehpoh Morning Glory and
Pork Country Curry (Gkaeng Tehpoh Moo Pak Boong)
- Thai-Style Smoked Coconut
Macaroon Cakes (Kanom Bah Bin)
Advanced Class F-3 - Complete
and serve from last week: Northeastern-Style Pan-fried Soured Fish with Garlic (Bplah Som
Tawd)
- Hot-and-Sour Galanga Beef Soup with Holy Basil (Neau Dtom Kah)
- Crispy Batter-Fried Morning Glory with Shrimp and Roasted Chilli-and-Lime Sauce (Yam Pak
Boong Gkrawp)
- Southern-Style Grilled Chicken on Skewers with Sweet-Tangy Curry Sauce
(Gkai Gkaw Lae Yahng)
- Stir-fried Bitter Melon with Shrimp and Salted Black Beans
- Steamed Pumpkin Cakes in Banana Leaf Cups (Kanom Faktong)
Advanced Class F-4 - "Son-In-Law" Eggs (Kai Loogk Keuy)
- Crispy Fried
Squid/Cuttlefish Cakes with Sweet-Sour Plum Sauce (Tawd Man Bplah Meuk)
- Southern-Style Hot Roasted Shrimp Paste Rice with Shredded Egg, Grilled Shrimp, Sour Green Mango
and Tart Citrus (Kao Kluek Keuy)
- Sukhothai-Style Dry Hot-and-Sour Rice Noodles
(Gkuay Dtiow Haeng Sukhothai)
- Steamed Cassava Strips Rolled in Shredded Coconut
(Kanom Man)
Offered in June 2008 and probably in 2009. Advanced Class G-1
- Make for cooking next week: Naem Sour Sausage with Shredded Pork Skin
(Naem)
- Crispy "Single Sun" Cotton Fish Topped with Spicy Green Mango Salad
(Bplah Samlee Daed Diow)
- Nakhon Southern-Style Charcoal-Grilled Pork Belly and
Young Tamarind Leaf Curry (Gkaeng Moo Yahng Yawd Makahm Awn)
- Charcoal-Grilled Hot
Herbed Prawns (Gkoong Yahng Samunplai)
- Stir-Fried Cha-om (an herb) with Bean
Thread and Eggs (Cha-om Pad Woon Sen Kai)
- Cassava Custard Toped with Coconut Cream
(Dtakoh Man Sambpalang)
Advanced Class G-2 - Cook from
previous week:
- 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, Stir-Fried Bitter Melon
with Naem Sour Sausage and Eggs (Naem Pad Mara Kai)
- Northern-Style Spicy
Chicken Salad with Aromatic Herbs (Yum Jin Gkai)
- Curried Salmon Grilled in Banana
Leaf Packets (Ngop Bplah Salmon)
- Sticky Rice Balls Stuffed with Black Sesame Paste
in Warm Sweet Ginger Broth (Bua Loy Nahm King)
Advanced Class G-3
- 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 Ayuthaya-Style Chicken Rice Noodles (Soup or Dry) (Gkuay Dtiow
Gkai Ayutaya
- Drunkard's Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish
(Gkuay Dtiow Sianghai Pad Kee Mao
- Fried Sweet Potato Balls (Kanom Man
Kai)
- Cashew Nut and Banana Ice Cream with Pineapple (Ai Dtim Med Mamuang
Himmapahn)
Advanced Class G-4 - Thai-Style Hot-and-Sour Mixed
Fruit Salad Dtam Ponlamai
- Crisp-Fried Seasoned Pork (Moo Tawd Kreuang
Tehd)
- Southern-Style Hot Sour Curry with Halibut/Prawns and Coconut Shoots or Green
Papaya (Gkaeng Leuang/Som Gkoong Gkap Yawd Maprao/Malagaw)
- Stir-fried Prawns with
Hot Garlic-Pepper Sauce (Gkoong Pad Gkratiem Prikthai)
- Stir-fried Bottle Gourd
with Chopped Pork) Pad Nahm Dtao)
- Southern Thai Muslim Banana-Ginger Griddle Cakes
(Gkalabpaeng)
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| Registration | Gift certificates | Cooking
brochure in Adobe Acrobat (PDF) format | Return to top
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