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Possibly offered in 2011.
Set B Photos, 2007, by Kasma, opens in new window.
Monday, Day 1, Weeklong Set B
9:00 a.m. to 4:00/5:00 p.m.*
- Muslim Yellow Rice with Chicken and Roasted Spices Served with Sweet-and-Sour Chilli Sauce (Kao Moek Gkai)
- Spicy Salad of Crisped Dried Cuttlefish, Shrimp and Cashews (Yum Sadet)
- Salted Crab Coconut Cream Sauce (Loen Bpoo Kem)
- Southern-Style Dry Curry with Chicken and Assorted Vegetables (Gkaeng Kuah Bpak Dtai)
- Stir-fried Pork with Hot Shrimp Paste (Moo Pad Gkabpi)
- 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 (Pak Dtom Gkati)
- Steamed Jasmine Rice (Hawm Mali)
- Steamed Banana Cake with Fresh Shredded Coconut (Kanom Gluay)
Set B Photos, Day 1, 2009, by Kasma, opens in new windoww
Tuesday, Day 2, Weeklong Set B
9:30 a.m. to 4:00/5:00 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 Tawd)
- Spicy Thai-Style Chicken Salad (Gkai Naem)
- Spicy Crispy Smoked Fish Salad (Yum Bplah Gkrawp)
- Spicy Wild Boar Dry Curry (Pad Ped Moo Bpah)
- Curried Crab Cakes (Haw Moek Kanom Krok)
- Southern-Style Spicy Dried Fried Chopped Beef (Kua Gkling Neau)
- Stir-fried Loofa Squash with Diced Shrimp (Pad Buabliem Gkap Gkoong)
- Steamed Jasmine Rice (Hawm Mali)
- Chewy Sticky Rice Balls Stuffed with Smoked Sweet Shredded Coconut (Kanom Dtom Kao)
Set B Photos, Day 2, 2009, by Kasma, opens in new window.
Wednesday, Day 3, Weeklong Set B – 9:30 a.m. to 4:00/5:00 p.m.*
- Poached Chicken Rice with Melon Soup and Hot Fermented Soybean and Ginger Sauce (Kao Mon Gkai)
- Banana Blossom and Chicken Salad with Toasted Coconut, Peanuts and Roasted Chilli Sauce (Yum Hua Bplee)
- Hot Lime and Garlic Grilled Beef (Yum Neau Manao)
- Pan-fried Mackerel and Assorted Vegetables with Hot-and-Pungent Fermented Shrimp Dipping Sauce (Nahm Prik Bplah Too)
- 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 (Hawm Mali)
- Baked Coconut Cream and Taro Custard (Kanom Maw Gkaeng Peuak)
Set B Photos, Day 3, 2009, by Kasma, opens in new window.
Thursday, Day 4, Weeklong Set B
9:30 a.m. to 4:00/5:00 p.m.*
- Pork Rice Soup (Kao Dtom Moo)
- Thai-Style Bean Thread Salad (Yum Woon Sen)
- Lemon Grass Salad (Sukhothai) (Yum Dtakrai)
- Sour Tamarind Curry with Crisp-Fried Fish and Vegetables (Gkaeng Som Bplah Tawd Gkrawb)
 Home-Made Massaman Lamb Curry with Potatoes and Whole Peanuts (Gkaeng Massaman Gkai – Thai Muslim Curry) (photo =>)- Southern Thai-Style Roti (Muslim Fried Bread) (photo =>)
- Stir-fried Chive Flower Buds with Shrimp and Oyster Mushrooms (Pad Dawk Goochai Gkoong Hed Hoi Nahnglom)
- Steamed Jasmine Rice (Hawm Mali)
- Young Coconut Agar Jelly (Woon Maprao Awn)
Set B Photos, Day 4, 2009, by Kasma, opens in new window.
Friday, Day 5, Weeklong Set B
9:30 a.m. to 5:00/6:00 p.m.*
- Northeastern-Style Spicy Crisped Rice and Sour Sausage Salad with Ginger and Peanuts (Yum Naem Kao Tawd)
- Southern-Style Winged Bean Salad (Yum Tuah Poo Bpak Dtai)
- Peppery Vegetable Soup with Shrimp and Lemon Basil (Gkaeng Liang)
- Southern-Style Chilli Curry with Beef Basil (Gkaeng Prik Neua)
- Crispy Duck on a Bed of Shrimp Chips and Crisped Greens, Served with Spicy Plum and Toasted Sesame Sauce (Bped Lon)
- Wok-Tossed Shelled Crab with Chillies, Garlic and Crisped Holy Basil (Neua Bpoo Pad Gkrapow Gkrawb)
- Charcoal-Grilled Catfish, "Sweet Fish Sauce" and Sadao or Neem Leaves (Sadao Nahm Bplah Wahn Bplah Doog Yahng)
- Thai-Style Charcoal Grilled Corn on the Cob (Kao Pohd Bping)
- Steamed Jasmine Rice (Hawm Mali)
- (Ruam Mitr) Iced Sweet Coconut Soup with a Mix of Various Tidbits
Set B Photos, Day 5, 2009, by Kasma, opens in new window.
* It is difficult to give an exact ending time for the classes as it depends on the make-up of the group and on how many questions are asked. It is best to just plan to be here until the end of the day.
Steamed Stick Rice Dessert (from Set C, Day 5).
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Possibly offered in 2011.
Set C Photos, 2007, by Kasma, opens in new window.
Monday, Day 1, Weeklong Set C
9:00 a.m. to 4:00/5:00 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, Served with Roasted Peanuts, Diced Ginger, Shallots and Thai Chillies (Naem See Krohng Moo)
- Hot-and-Sour Green Mango Snack (Mamuang Yam Prik Gkap Gleua)
- Spicy Fried Corn Fritters with Sweet-Sour Dipping Sauce (Tawd Man Kao Pohd)
- Northeastern-Style Charcoal-Grilled Pork Salad (Lahb Moo Yahng)
- Pork-Stuffed Bitter Melon Soup with Pickled Mustard (Gkaeng Cheud Mara Yad Sai)
- Acacia 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 Photos, Day 1,2,3, 2008, by Kasma, opens in new window.
9:30 a.m. to 4:00/5:00 p.m.*
- Southern-Style Hot Roasted Shrimp Paste Rice with Shredded Egg and Grilled Shrimp (Kao Klook Keuy)
- Crisped Morning Glory Salad with Sweet-Sour Roasted Chilli and Shrimp Dressing (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, Potato and Eggplant (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 Doeng)
- Stewed Spiced Pork Leg Rice with Pickled Mustard Greens, Blanched Asian Broccoli and Hot-Sour Sauce (Kao Kah Moo)
- Stir-fried Bottle Gourd with Chopped Pork (Pad Nahm Dtao)
- Steamed Coconut-Rice Cakes in Small Dishes (Kanom Tuay)
Set C Photos, Day 1,2,3, 2008, by Kasma, opens in new window.
Wednesday, Day 3, Weeklong Set C
9:30 a.m. to 4:00/5:00 p.m.*
- Mom's Good-and-Easy Pan-fried 2kon Cakes
- 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 Curry (Gkaeng Tehpoh Moo Pak Boong)
- Southern-Style Crispy Fried Chicken with Crisped Shallots and Sweet-Sour Chilli Dipping Sauce (Gkai Tawd Bpak Dtai)
- Stir-fried Bitter Melon with Shrimp and Salted Black Beans (Mara Pad Gkoong Dtow See)
- Southern Thai Banana-Ginger Griddle Cakes (Gkalabpaeng)
- Thai-Style Coconut Ice Cream with Young Coconut (Ai Dtim Gkati Maprao Awn)
Set C Photos, Day 1,2,3, 2008, by Kasma, opens in new window.
Thursday, Day 4, Weeklong Set C
9:30 a.m. to 4:00/5:00 p.m.*
- "
 Son-In-Law" Eggs (Fried Boiled Eggs Topped with Sweet Tamarind Sauce) (Kai Loogk Keuy) (photo =>)
- Crispy Fried Squid or Cuttlefish Cakes Served with Sweet-Sour Plum Sauce (Tawd Man Bplah Meuk)
- Two kinds of Pan-Fried Chive Cakes, Served with Black Soy Chilli Sauce (Kanom Gooy-chai)
- Southern-Style Rice Vermicelli Topped with Spicy Fish Nahmyah Curry Sauce and Served with Assorted Herbs and Vegetables (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 Cakes Topped with Shredded Coconut (Kanom Man)
- Caramelized Stewed Cassava (Yucca) in Syrup, Topped with Coconut Cream Sauce (Man Cheuam)
Set C Photos, Day 4,5, 2008, by Kasma, opens in new window.
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 Roasted Peanuts, Diced Ginger, Shallots and Thai Chillies (Naem See Krohng Moo)
- Crispy Shredded Duck, Lemon Grass and Cashew Salad (Yam Bped Gkrawb)
- Southern-Style Turmeric Chicken Soup (Gkai Dtom Kamin)
- Gkaeng Awm Curry with Bitter Melon and Catfish (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 Whole Fish Stuffed with Crushed Herbs (Bplah Yad Sai Samunplai Pao)
- Steamed or Grilled Banana Leaf-Wrapped Sticky Rice Stuffed with Banana and Black Beans (Kao Dtom Pad)
(<= Photo)
Set C Photos, Day 4,5, 2008, by Kasma, opens in new window.
* It is difficult to give an exact ending time for the classes as it depends on the make-up of the group and on how many questions are asked. It is best to just plan to be here until the end of the day.
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