Cooking Series Menus

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)

Intermediate Class Menus

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)

Advanced Class Series Menus

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)

Advanced Class Series – Set B Menus

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)

Advanced Class Series – Set C Menus

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)

Advanced Class Series – Set D Menus

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)

Advanced Class Series – Set E Menus

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)

Advanced Class Series – Set F Menus

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)

Advanced Class Series – Set G Menus

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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Drawings Copyright © 1995 Margaret DeJong. All rights reserved.
All material on this website is Copyright © 1995 to 2008 Kasma Loha-unchit. All rights reserved.
For comments, feedback or questions, contact Kasma.
Last Updated 22 April 2008.