Adventures in Thai Cooking & Travel

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Adventures in Thai Food and Travel – What's New!
– About This Site
– Contacting Kasma
– Site Map – You are Here!

Thai Cooking Classes

Thai Cooking Classes 4-week series in S.F. Bay Area – Descriptions
– Dates
– Menus
– Testimonials
– Registration
– Brochure in Adobe Acrobat (PDF) format
Weeklong Beginning Intensive in July; – Descriptions
– Dates
– Menus
– Testimonials
– Registration
– Brochure in Adobe Acrobat (PDF) format
Weeklong Advanced Intensive in September – Descriptions
– Dates
– Menus
– Registration
– Brochures in Adobe Acrobat (PDF) format
  – Set A, 2006
  – Set B, 2005
Individual Classes in Various Locales 2003 classes in California

Exploring Thai Food and Culture

Thai Food and Culture Thai Recipes – Notes on Thai Cooking
Current Featured Recipe
– Roasted Chilli Paste (Nahm Prik Pow)
Appetizers
– Tasty Leaf-wrapped Tidbits (Miang Kam)
Soups
– Hot and Sour Prawn Soup (Dtom yum Gkoong)
– Coconut Seafood Soup (Dtom Ka Taleh)
– Stuffed Squid Soup with Napa Cabbage or Squash with (Gkaeng Cheud Bplah Meuk Yad Sai)
Salads
– Green Papaya Salad (Som Dtam)
– Spicy Mesquite-Grilled Eggplant Salad (Yum Makeua Yao)
– Northeastern-Style Spicy Minced Chicken Salad with Mint and Toasted Rice (Lahb Gkai)
– Hot-and-Sour Shrimp Salad with Roasted Chilli Sauce, Lemon Grass and Mint Plah Gkung
Curries
– Roast Duck and "Pumpkin" Curry (Gkaeng Ped Bped)
– Easy Green Curry with Pork (Gkaeng Kiow Wahn Moo)
– Green Curry with Fish/Shrimp Dumplings (Gkaeng Kiow Wahn Loogchin Bplah/Gkoong)
– Chicken and Roasted Eggplant in Red Curry Sauce (Gkaeng Ped Gkai)
Main Courses
– Muslim Yellow Rice with Chicken and Roasted Spices (Kao Moek Gkai)
– Pan-fried Muslim Bread (Roti)
– Salted Black Olive Fried Rice (Kao Pad Nahm Liap)
– Spicy Basil Chicken (Gkai Pad Gkaprow)
– Spicy Chicken and Basil Fried Rice (Kao Pad Gkai Gkaprow)
Seafood Dishes
– Catfish Rounds Simmered in Turmeric-Flavored Coconut Sauce (Dtom Kem Gkati Bplah Doog)
– Clams Stir-fried with Roasted Chilli Sauce and Basil (Hoi Pad Nahm Prik Pow)
– Mom's Good & Easy Steamed Fish (Bplah Neung)
– Roasted Chilli Paste (Nahm Prik Pow)
– Squid Sauted with Garlic and Lime (Bplah Meuk Gkratiem Manao)
Vegetable Dishes
– Bitter Melon and Egg (Mara Pad Kai)
– Pan-Fried Mackerel and Assorted Vegetables with Hot-and-Pungent Fermented Shrimp Dipping Sauce Nahm Prik Bplah Too)
– Stir-fried Asparagus, Oyster Mushrooms and Shrimp in Garlic Sauce (Naw-mai Farang Pad Nahm Man Hoi)
–Stir-fried Pea Sprouts with Garlic
Noodle Dishes
– Stewed Beef Noodle Soup (Gkuay Dtiow Neau Nahm Khon)
– Thai-style Stir Fried Noodles (Pad Thai)
Desserts
– Black Sticky Rice Pudding (Kao Niow Dahm)
– Coconut Egg Custard (Sangkaya)
– Coconut-Flavored Sticky Rice with Mangoes (Kao Niow Ma-muang)
– Grilled Coconut Cakes (Kanom Paeng Jee)
– Grilled Coconut-Rice Hotcakes (Kanom Krok).
– Pan-fried Muslim Bread with Sweet Filling (Roti)
Beverages
– Thai Iced Tea
Rice
– Steamed White Sticky Rice (Kao Niow Neung).
Other Recipes (from articles)
– Steamed Chicken with Ginger-Garlic Oil
– Steamed Eggplant with Sesame-Soy Sauce
– Vietnamese-Style Spicy Fish Sauce
– Thai-Style Hot-and-Sour Dressing for Seafood Salads
– Chile-lime Fish Sauce
– Stewed Taro with Green Onions
– Taro Cubes in Coconut Milk
– Congee (Rice Porridge) (Kao Dtom Moo)
Articles on Thai food and travel Current Featured Article
– A Seafood Culture
Kasma's Philosophy
– The Art and Joy of Thai Cooking
– The Spirit of Thai Cooking
– Bangkok Post Interview with Kasma
Thai Cooking Secrets
– Cooking "to Taste"
– Creating Harmonies with Primary Flavors
– Balancing Flavors
– Enjoy Congee (Rice Porridge)
– Making Curry Paste from Scratch
– Learning to Cook Thai
– Thai Noodles
Ingredients
– Flavoring Food with Fish Sauce
– How to make Fish Sauce
– Visiting a Fish Sauce Factory
– Salted Black Olive
– How to Tell Fish Freshness
– Jasmine Rice
– All about Taro
– Coconut: A Fruit, a Nut or a Seed?
– Cracking a Coconut: The Easy Way
– The Truth About Coconut Oil
– Coconuts in Thailand
– Peanuts & Thai Cuisine
– Bitter Melon
Regional Thai Cuisine
– Southern Thai Cooking
–Roti – A Southern Thailand Version
Tools of Cooking
– How to Season and Care for a Wok
– Using the Wok
– Cooking with a Stacked Steamer
– Choosing a Wok
Thai Culture
– Some Important Heart Values
– Buddha Images in NE Thailand
– Tsunami Reflections
– One Soi's Street Food Scene
– Siripon, Maker of Kanom Krok
– The Story of Dancing Shrimp (Intro)
– A Seafood Culture (Chapter 2)
– The Thai Fish-eating Tradition
– Thai Street Food
– Eating Out in Thailand
– Durian – The King of Fruits
– Thai Reflections
– Impressions While Traveling In Thailand
– The Thai Word "Kee"
– Thailand – Land of the Coconut
Other
– Kasma's 20-Year Party
– Lahore Karahi – San Francisco Pakistani Restaurant
– Hortus Botanicus – A Nursery
Health Issues
– Reflections on Reading Weston A. Price
– Reflections on Reading Weston A. Price (PDF version)
– Vitamin D Newsletter
– The New Cholesterol Guidelines
Ingredient Index Current Featured Ingredient
– Roasted Chilli Paste (Nahm Prik Pow)
Vegetable, Herb
– Bitter Melon (Mara)
– Holy Basil(Bai Gkaprow)
– Thai Basil (Bai Horapa)
– Cilantro (Pak Chee).
– Cumin (Mellet Yira)
– Galanga (Kah)
– Lemon Grass (Dtakrai).
– Lesser Ginger or 'Rhizome'(Gkrachai)
– Pandanus Leaf (Bay Dtoey)
– Shallots (Hawm Daeng)
– Thai Chillies (Prik Kee Noo)
– Turmeric(Kamin)
Sauces, Condiments
– Fish Sauce (Nahm Bplah)
– (Thai) Oyster Sauce (Nahm Man Hoi)
– Roasted Chilli Paste (Nahm Prik Pow)
– Shrimp Paste (Gkabpi)
– Black Soy Sauce (Seiw Dam)
Thai Staples
– Black Sticky Rice (Kao Niow Dahm).
– Coconuts (Maprao)
– Coconut Milk (Gkati)
– Jasmine Rice (Kao Mali)
– Limes (Manao)
– Palm & Coconut Sugar (Nahm Dtahn)
– Rice Flour (Bpaeng Kao Jao)
– Tamarind(Makahm)
– White Sticky Rice(Kao Niow)
Miscellaneous
– Limestone Water (Nahm Bpoon Daeng)
– Roasted Rice Power (Kao Kua)
– Salted Black Olives (Magok)
– Preserved Tianjin Vegetables / Salted Radish – Dtang Chai / Hua Chai Bpoh
Markets selling Thai ingredients
Online & mail-order markets
SF Bay Area markets
– San Francisco
– S.F. East Bay
Other US Markets
– Georgia
– Kansas
– Minnesota
– New York
Kasma's favorite brands of Thai products
Options:   Cooking classes   |  Exploring Thai food and culture   |  Kasma's cookbooks   |  Trips to Thailand   |  Kasma's biography   |  Links   |  Return to top   |  Contact Kasma  

Kasma's Cookbooks

Kasma's Thai Cookbooks It Rains Fishes – Book Description
– Table of Contents
– Reviews of the Book
Excerpts from the book
– The Art and Joy of Thai Cooking
– Creating Harmonies with Primary Flavors
– Balancing Flavors
– Making Curry Paste from Scratch
Dancing Shrimp – Book description
– Table of Contents
– Reviews
– Order Information
Excerpts from the book
– The Story of Dancing Shrimp (Intro)
– A Seafood Culture (Chapter 2)

Kasma's Travel Excursions to Thailand

Thailand Travel Adventures Introduction to Traveling with Kasma – Trip Information
– Frequently Asked Questions
– Testimonials
– Brochure (PDF Format)
– General Trip Conditions/Contract
– Trip A Application (PDF format)
– 19-day Trip Application (PDF format)
– Southern Trip Application (PDF format)
Photos of the Trips
– Trip A
– 19-day Trip
– Southern Trip
– Snorkel Photos
Trip A (28-days) Itinerary, Nov./Dec. 2005
– List Form
– Calendar Form
– Adobe Acrobat (PDF) Format
19-day Trip Itinerary, Dec. 28, 2005 – 16 Jan. 2006
– List Form
– Calendar Form
– Adobe Acrobat (PDF) Format
Southern Trip Itinerary, Jan./Feb. 2006
– List Form
– Calendar Form
– Adobe Acrobat (PDF) Format
Birds of the South
– Birds Seen on the Southern Trip
– Southern Birds – PDF Format

Biography of Kasma Loha-unchit

Biography of Kasma Loha-unchit – Short biography of Kasma
– Interview with Kasma
– Bangkok Post Interview

Links to other sites

– Interesting Links to other sites, Page 2
– Links to sites about coconuts
– Links to Sites about Health
– Links to sites about soy

Options:   Cooking classes   |  Exploring Thai food and culture   |  Kasma's cookbooks   |  Trips to Thailand   |  Kasma's biography   |  Links   |  Return to top   |  Contact Kasma  

About this site
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 8 September 2007.