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Beginning/Intermediate Weeklong Thai Cooking Class

Michael Babcock, October 1st, 2013

The Beginning/Intermediate Weeklong Thai Cooking Class offered by Kasma Loha-unchit in Oakland (San Francisco Bay Area) is a chance to spend a week learning how to cook delicious, authentic Thai food and to feast on the results of your learning. It is roughly equivalent to Kasma’s Beginning and Intermediate Evening Series cooking classes with some advanced class thrown in. There are no pre-requisites.

First up here is a slide show of all of the dishes taught in the class. It’s followed by the Beginning/Intermediate Class menu and at the bottom are links to details, schedules, a blog and photos of the class.

In the Beginning/Intermediate Weeklong Thai Cooking Class, students are introduced to nearly all of the main Thai ingredients and cooking techniques – the basics of Thai cuisine. You will be taught how to balance flavors to create authentic Thai food in a series of tasting exercises. You will learn how to use the mortar and pestle to make both simple pastes and complex curry pastes. Although you will learn around 45 different recipes, what your are really learning is how to cook Thai food with or without a recipe.At the end of each day, you’ll have a multi-course Thai feast, the fruits of your learning and labor. You will not find tastier Thai food anywhere in the United States.

The slideshow below will show you some of what you can look forward to when you take this class. (Note: You can check the current Thai cooking class schedule. In 2014 it is being offered from July 7 to 11 and August 4 to 8.)

(You may need to wait a bit for the slide show to load.)


Slideshow
Kasma’s Beginning/Intermediate Class Dishes

Click on “Play” below to begin a slideshow.

Clicking on a slide will take you to the next image.

Miang Kam
Garlic-Peppered Shrimp
Garlic-Peppered Pork
Calamari Salad
Massaman Curry
Salmon Green Curry
Oyster Sauce Broccoli
Hot and sour Cucumbers
Steamed Jasmine Rice
Bananas in Coconut Milk
Fried Shrimp Cakes
Cucumber Relish
Pork Salad
Hot and Sour Prawn Soup
Fish Mousse
Basil Chicken
Long Beans
Tapioca Pudding
Chicken Coconut Soup
Mussel Salad
Panaeng Curry
Crisped Whole Fish
Stir-fried Eggplant
Morning Glory
Brown Rice
White Sticky Rice
Black Sticky Rice
Mee Krob
Duck Noodles
Chilli Sauce
Garlic Noodles
Pad Thai Noodles
Rad Nah Noodles
Fried Bananas
Grilled Chicken
Green Papaya Salad
Steamed White Sticky Rice
Chicken Satay
Pork Satay
Shrimp Satay
Peanut Sauce
Cucumber Salad
Grilled Sea Bass
Dipping Sauce

Day 1: Miang Kam (Tasty Leaf-Wrapped Tidbits)

Day 1: Garlic-Peppered Shrimp (Gkoong Tawd Gkratiem Priktai)

Day 1: Garlic-and-Pepper-Encrusted Pork (Moo Tawd Gkratiem Priktai)

Day 1: Spicy Calamari Salad with Lemon Grass, Mint and Lime Sauce (Yam Bplah Meuk)

Day 1: Massaman Chicken Curry with Potatoes and Pearl Onions (Gkaeng Massaman Gkai)

Day 1: Salmon Poached in Green Curry Sauce with Thai Eggplants and Thai Basil (Gkaeng Kiow Wahn Bplah Salmon)

Day 1: Stir-fried Broccoli with Thai Oyster Sauce (Broccoli Pad Nahm Man Hoi)

Day 1: Hot and Sour Wok-Tossed Cucumbers and Tomatoes with Shrimp (Pad Bpriow Wahn)

Days 1 & 2: Steamed Jasmine Rice (Kao Hawm Mali)

Day 1: Fragrant Bananas in Coconut Cream (Gkluay Buad Chi)

Day 2: Savory Fried Shrimp Cakes Served (Tawd Man Gkoong)

Day 2: Sweet-and-Sour Cucumber Relish

Day 2: Spicy Northeastern-style Chopped Pork Salad with Mint and Toasted Rice (Lahb Moo)

Day 2: Hot and Sour Prawn Soup (Dtom Yam Gkoong)

Day 2: Curried Mousse of Red Snapper in Banana Leaf cups (Haw Moek Bplah)

Day 2: Spicy Basil Chicken (Gkai Pad Gkaprow)

Day 2: Stir-fried Long Beans with Roasted Chilli Sauce and Thai Basil (Tua Yao Pad Prik Pow)

Day 2: Tapioca Pudding with Water Chestnuts and Coconut Cream (Dtakoh Sakoo)

Day 3: Chicken-Coconut Soup with Galangal and Oyster Mushrooms (Dtom Kah Gkai)

Day 3: Spicy Mussel and Scallop Salad with Aromatic Herbs and Crisped Shallots and Garlic (Yam Hoi Malaeng Poo Gkap Hoi Shel)

Day 3: Panaeng Beef Curry with Home-made Curry Paste (Gkaeng Panaeng Neua)

Day 3: Crisped Whole Fish Topped with Chilli-Tamarind Sauce (Bplah Rad Prik)

Day 3: Stir-fried Eggplant with Chillies and Thai Basil (Pad Makeua Yao)

Day 3: "Red-Flamed" Morning Glory (a favorite Thai vegetable) (Pak Boong Fai Daeng)

Day 3: Steamed Jasmine Brown Rice (Kao Hawm Mali Dtam)

Day 3: Coconut-Flavored White Sticky Ricewith Mangoes (Kao Niow Mamuang)

Day 3: Black Sweet Rice Pudding with Toasted Coconut and Sesame (Kao Niow Dam)

Day 4: Glazed Crispy Noodles (Mee Krawb)

Day 4: Anise-Cinnamon Duck Soup Noodles (Gkuay Dtiow Nahm Bped Dtoon)

Day 4: Crushed Chilli Sauce for Duck Noodles (Nahm Jim)

Day 4: Garlic Noodles with Barbecued Red Pork (Thai-Style Pasta Salad) (Bamee Haeng Moo Daeng)

Day 4: Thai-style Stir-fried Noodles (Pad Thai)

Day 4: Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce (Gkuay Dtiow Rad Nah Gkai)

Day 4: Fried Bananas (Gkluay Tawd)

Day 5: Thai-style Marinated Grilled Chicken with Sweet-and-Sour Chilli Dipping Sauce (Gkai Yahng Sohng Kreuang)

Day 5: Hot-and-Sour Thai-Style Green Papaya Salad (Som Dtam Thai)

Day 5: Steamed White Sticky Rice (Kao Niow Neung)

Day 5: Chicken Satay (Sateh Gka)

Day 5: Pork Satay (Sateh Moo)

Day 5: Shrimp Satay (Sateh Gkoong)

Day 5: Spicy Satay Peanut Sauce (Nahm Jim Tua)

Day 5: Hot and Sour Cucumber Salad (Yam Dtaeng Gkua)

Day 5: Charcoal-Roasted Striped Bass in Banana Leaf (Bplah Gkapong Pow)

Day 5: Hot and Sour Chilli Sauce (for Striped Bass)

Day 5: Thai-Style Coconut "Macaroon" Cakes (Kanom Bah Bin)

Miang Kam thumbnail
Garlic-Peppered Shrimp thumbnail
Garlic-Peppered Pork thumbnail
Calamari Salad thumbnail
Massaman Curry thumbnail
Salmon Green Curry  thumbnail
Oyster Sauce Broccoli thumbnail
Hot and sour Cucumbers thumbnail
Steamed Jasmine Rice thumbnail
Bananas in Coconut Milk thumbnail
Fried Shrimp Cakes thumbnail
Cucumber Relish thumbnail
Pork Salad thumbnail
Hot and Sour Prawn Soup thumbnail
Fish Mousse thumbnail
Basil Chicken thumbnail
Long Beans thumbnail
Tapioca Pudding thumbnail
Chicken Coconut Soup thumbnail
Mussel Salad thumbnail
Panaeng Curry thumbnail
Crisped Whole Fish thumbnail
Stir-fried Eggplant thumbnail
Morning Glory thumbnail
Brown Rice thumbnail
White Sticky Rice thumbnail
Black Sticky Rice thumbnail
Mee Krob thumbnail
Duck Noodles thumbnail
Chilli Sauce thumbnail
Garlic Noodles thumbnail
Pad Thai Noodles thumbnail
Rad Nah Noodles thumbnail
Fried Bananas thumbnail
Grilled Chicken thumbnail
Green Papaya Salad thumbnail
Steamed White Sticky Rice thumbnail
Chicken Satay thumbnail
Pork Satay thumbnail
Shrimp Satay thumbnail
Peanut Sauce thumbnail
Cucumber Salad thumbnail
Grilled Sea Bass thumbnail
Dipping Sauce thumbnail

Beginning/Intermediate Class Menus

Monday, Day 1, Beginning/Intermediate Weeklong Class

  • 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 Bplah 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)
  • Hot and Sour Wok-Tossed Cucumbers and Tomatoes with Shrimp (Pad Bpriow Wahn)
  • Steamed Jasmine Rice (Kao Hawm Mali)
  • Fragrant Bananas in Coconut Cream (Gkluay Buad Chi)

Tuesday, Day 2, Beginning/Intermediate Weeklong Class

  • 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 Weeklong Class

  • 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 (Pad Makeua Yao)
  • “Red-Flamed” Morning Glory (a favorite Thai vegetable) (Pak Boong Fai Daeng)
  • Steamed Jasmine Brown Rice (Kao Hawm Mali Dtam)
  • Coconut-Flavored White Sticky Ricewith Mangoes (Kao Niow Mamuang)
  • Black Sweet Rice Pudding with Toasted Coconut and Sesame (Kao Niow Dam)

Thursday, Day 4, Beginning/Intermediate Weeklong Class

  • Glazed Crispy Noodles (a snack or appetizer) (Mee Krawb)
  • 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)
  • Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce Gkuay Dtiow Rad Nah Gkai)
  • Rice Vermicelli Cooked in Spiced Coconut Cream Sauce (Mee Gkati)
  • Fried Bananas (Gkluay Tawd)

Friday, Day 5, Beginning/Intermediate Weeklong Class

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.

  • 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)

Note: You may have noticed that the Thai transliteration of the dishes is slightly different for the photos in the slideshow and the menu. Please see A Note on Thai Spelling and Pronunciation


Beginning/Intermediate Weeklong Class Links

Note: All links open in a new window.


Written by Michael Babcock, October 2013

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