Adventures in Thai Cooking & Travel
Weeklong Advanced Cooking Intensive

Weeklong Advanced Thai Cooking Intensive
* Date and Costs
* Description
* Menus
   * Menu A (2008, 2009)
   * Menu B (2009)
   * Menu C (2008, 2010)
* Registration

Brochure in Adobe Acrobat (PDF) format:
  2008/2009 Set A
  2009 Set B
  2008 Set C

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About Kasma

There are currently three advanced weeklong intensive classes – Advanced Intensive – Menu Set A , Advanced Intensive – Menu Set B, and Advanced Intensive – Menu Set C. They may be taken in any order although it is strongly recommended that you take Set A or Set B first.

As with the beginning intensive class, Authentic Thai food is by nature spicy and this class will teach you to cook authentic Thai as it is found Thailand, which may be different from Westernized Thai food served in many American Thai restaurants. You should be able to tolerate a spiciness/heat level of at least 4 on a scale of 1 to 10, otherwise there will be many dishes you will not be able to eat.

Prerequisite: Kasma's weeklong beginning intensive or Kasma's beginning and intermediate series. We're sorry, but there are no exceptions. There are two reasons for this policy. 1) Kasma teaches in a manner different than other teachers, particularly with her emphasis on balancing flavors to achieve authentic Thai taste. She also offers a great deal of information not found in other classes. She wants to make sure that everyone in these classes has been exposed to the same information. 2) In the past when she has made exceptions for someone who has seemed very well qualified or experience, it has not worked out.

Schedule: Advanced Menu sets A & C will be offered in 2008. Advanced Menus Set A & B will be offered in 2009.

• Advanced Intensive – Menu Set A: August 18 to 22, 2008 – Waiting list only.
  Advanced Intensive – Menu Set A: July 20 to 24, 2009
• Advanced Intensive – Menu Set B: August 17 to 21, 2009.
• Advanced Intensive – Menu Set C: July 21 to 25, 2008 – One opening (as of June 2008)

Location and size: Held in a private kitchen in Oakland with a limit of 13.

Cost: $600. The fee covers the five full days and includes:

Class hours:
     Monday (day 1): 9:00 a.m. to 4:00/5:00 p.m.;
     Tuesday through Thursday (days 2 through 4): 9:30 a.m. to 4:00/5:00 p.m.;
     Friday (day 5): 9:30 a.m. through 5:00/6:00 p.m.

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.

Registration: See below for registration.

Options:  Description is just below   |  Menu   |  Registration  |  Beginning weeklong intensive  |  About Kasma  |  Contact Kasma |  Return to top    |  Brochure in Adobe Acrobat (PDF) format: 2008/2009 Set A  |  2009 Set B  | 2008 Set C

If you want to receive notice of the classes, whenever they are announced, there are two options:

• Join the Yahoo group "Kasma's Classes" by signing up at http://groups.yahoo.com/group/kasmas_classes/. You will receive notification of both series and weeklong classes until you unsubscribe from the list. You can also join by sending an email to kasmas_classes-subscribe@yahoogroups.com . You must register with Yahoo in order to join this list.

• For a one-time only email notification of the next available schedule, email Kasma..

Kasma believes strongly in the value of traditional and traditionally raised (organic) whole foods. Whenever possible, the produce used in our classes is organic – unfortunately, many Asian herbs and vegetables are not available as organically-raised produce.

With rare exceptions – for a few cuts of meat that are used in dishes in advanced classes, we need to use cuts unavailable in western markets – our pork is either organic from Canada or raised naturally by Niman Ranch. When possible we purchase grass-fed beef and when unavailable we purchase beef from either Harris Ranch (raised without antibiotics or growth hormones) or Niman Ranch. Kasma mostly uses the Happy Dan hens for her chickens (no antibiotics or hormones).

Kasma is a strong supporter of The Weston A. Price Foundation. We recommend a thorough perusal of the great information on their website as an antidote to the incredibly inaccurate information about food and health that we are normally given. You can read a summary of Price's Dietary Wisdom on our site.

Description

As requested by previous participants of Kasma's summer weeklong intensive, a second intermediate to advanced level weeklong course. To qualify, participants must have completed either the first weeklong intensive or both the beginning and intermediate Thai cooking series.

There are currently three different advanced intensive classes – Menu Set A, Menu Set B and Menu Set C. They may be taken in any order although we recommend that you start with Set A or Set B.

The course will assume that attendants already have a good working knowledge of basic ingredients, such as lemon grass, galanga, kaffir lime peel and leaves, tamarind, – nahm prik pow (roasted chilli paste) and – gkapi shrimp paste, etc., as they are used in Thai cooking, and are proficient in basic Thai cooking processes and techniques, such as the art of balancing and harmonizing flavors, curry making, sauce making, and wok, steamer and mortar and pestle techniques, etc.

As with the beginning intensive, students will divide into teams to do the food preparation then come together as a group to watch the final cooking. Students do most of the cooking in this class although Kasma will do some of the difficult dishes herself.

As with all of Kasma's classes, enrollment in the advenced intensive classes will be limited to thirteen participants, so that each and everyone can get hands-on experience and personal attention. Building on the fundamental principles learned in earlier classes, you will be introduced to a number of new ingredients and many new ways on how to innovatively work with the multitude of ingredients to create new and exciting flavor combinations in exquisite dishes fit for the sophisticated palate. The course will be fully participatory in a casual atmosphere, so that you have a fun time cooking with other food-loving people and take part in creating the scrumptious feast that we will all enjoy each day.

Options:  Date and Costs   |  Menus   |  Registration is just below  |  Beginning weeklong intensive  |  About Kasma  |  Contact Kasma |  Return to top    |  Brochure in Adobe Acrobat (PDF) format: 2008/2009 Set A  |  2009 Set B  | 2008 Set C

To reserve your spot for the Advanced Thai cooking intensive in July or August 2008, first contact Kasma to make sure there are spaces available. (See Contact Kasma.)

We do ask for a $150 deposit to hold a spot. Do not mail a deposit until it is confirmed that there is still a space for you. If you subsequently must cancel or wish to transfer into a different class, we will refund $100 (there's a $50 processing fee) provided that you notify us by the date final payment is due, 6 weeks before the first class (see below).

Paying the deposit is the only way to ensure that there will be a spot for you in the intensive. We do not always have time to follow up when someone does not send in the deposit – and there have been occasions in the past where our follow-up email was not received or not received in time and someone lost a place. We generally allow two weeks for you to send the deposit and if we do not receive it may mistakingly assume you have changed your mind and will not be attending – so it is best to get in touch with us if you have not received our acknowledgment within two weeks from the date of acceptance. If you are unable or unwilling to make a deposit at this time, you can always check back in later and see if spaces are still available.

The balance of $450 is due 6 weeks before the intensive start date:

• June 9, 2008 (July 21 through 25, 2008 – Advanced Set C)
• July 7, 2008 (August 18 through 22, 2008 – Advanced Set A)
• June 8, 2009 (July 20 through 24, 2008 – Advanced Set A)
• July 7, 2008 (August 17 through 21, 2009 – Advanced Set B)

Refund policy: If you wish to withdraw from an intensive or transfer into a different class, a refund of $100(class deposit less a $50 handling fee) will be made if you notify us before the final payment date (see above). After that time, no money is refundable. If an emergency should arise following the given date for your intensive and you are not able to attend, you may have a qualified friend come in your place. Deposits are not transferable.

Options:  Date and Costs   |  Description   |  Menus are just below   |  Registration  |  Beginning weeklong intensive |  Contact Kasma |  Return to top     |  Brochure in Adobe Acrobat (PDF) format: 2008/2009 Set A  |  2009 Set B  | 2008 Set C

Subject to change depending on the availability of ingredients.

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.

Monday, Day 1 – 9:00 a.m. to 4:00/5:00 p.m.

• Spicy Cashew Salad (Yam Med Mamuang)
• Home-made Shrimp Chips (Kao Gkriap Gkoong)
• Winged Bean Salad with Toasted Coconut, Peanuts and Roasted Chilli-Lime Dressing (Yam Tua Poo)
• Southern-Style Spicy Oxtail Soup (Soop Hahng Wua)
• Crispy Turmeric Catfish with Dipping Sauce (Bplah Doog Tawd Kamin)
• Southern Thai Stewed Chicken in Spiced Tangy Coconut Sauce (Gkai Gkaw Lae)
• Hot and Sour Lemon Grass Tiger Prawns (Gkoong Dtom Yam Haeng)
• "Drunken" Mixed Seafood Stir-fry with Holy Basil (Pad Kee Mao Talay)
• Steamed Jasmine Rice (Hawm Mali)
• Sweet and Savory Grilled Coconut-Rice Hotcakes (Kanom Krok)

Tuesday, Day 2 – 9:30 a.m. to 4:00/5:00 p.m.

• Crispy Shrimp-and-Crab Toast, Served with Sweet-and-Sour Plum Sauce (Kanom Bpahng Nah Gkoong Sai Bpoo)
• Spicy Grilled Beef Salad with Lemon Grass, Mint and Toasted Rice (Yam Neua Nam Dtok)
• Golden Pumpkin Coconut Soup with Lemon Basil (Gkaeng Liang Gkati Fak Tawng)
• Sizzling Stir-fried Squid with Chillies and Fragrant Herbs (Bplah Meuk Pad Chah)
• Spicy Stir-fried Scallops and Mussels with Home-Made Chilli Paste and Thai Eggplants (Pad Ped Hoi Hoi Shel Gkap Hoi Malaeng Poo)
• Steamed Whole Fish with Chilli-Lime Sauce (Bplah Neung Manao)
• Prawns and Bean Thread in Claypot (Gkoong Ohb Woon Sen)
• Spiced Twice-Cooked Smoked Eggplant Dip (Nahm Prik Makeua Yao)
• Steamed Jasmine Rice (Hawm Mali)
• Tapioca Black Bean Pudding (Sakoo Tua Dam)

Wednesday, Day 3 – 9:30 a.m. to 4:00/5:00 p.m.

• Thai-Style Stuffed Crispy Crepes Served with Cucumber Relish (Kanom Beuang Yuan)
• Crisped Catfish Salad with Sour Green Mango and Peanuts or Cashews (Yam Bplah Doog Foo)
• Jungle Soup/Curry (Gkaeng Bpah Gkai)
  
• Spicy Choo Chee Curry with Prawns/Scallops and Oyster Mushrooms (Choo Chee Gkoong/Hoi Shel Gkap Hed)
• Roasted Chilli Paste (Nahm Prik Pow)
  
• Clams Stir-fried with Roasted Chilli Sauce and Thai Basil (Hoi Pad Nahm Prik Pow)
• Stir-fried Shrimp with Roasted Chilli Sauce and Thai Basil (Gkoong Pad Prik Pow)
• Stir-fried Asian Broccoli with Salted Mackerel (Ka-nah Bplah Kem)
• Steamed Jasmine Rice (Hawm Mali)
• "Floating Lotus" Sweet Dumpling Coconut Milk Soup (Kanom Bua Loi)

Thursday, Day 4 – 9:30 a.m. to 4:00/5:00 p.m.

• Spicy Rice Vermicelli Salad with Pineapple, Ginger and Coconut-Lime Sauce (Kanom Jeen Sao Nahm)
• Savory Pan-fried Mussel Cake with Wilted Bean Sprouts (Hoi Malaeng Poo Tawd)
• Stewed Beef Rice Noodles – "Boat Noodles" (Gkuay Dtiow Reau)
• Chiang Mai-Style Curry Noodles with Chicken and Condiments (Kao Soi)
• Hot-and-Sour Dry Rice Noodles (Sen Lek Dtom Yam Haeng)
• Thai-Style "Shanghai Noodles" with Chilli-Ginger Sauce (Gkuay Dtiow Sianghai Rad Prik)
• Crispy Peppery Sweet Glazed Shells (Krawng Kraeng Gkrawb)

Friday, Day 5: 9:30 a.m. to 5:00/6:00 p.m.

• Crispy Rice Crackers with Savory Coconut-Peanut Dip (Kao Dtahng Nah Dtahng)
• Spicy Mesquite-Grilled Eggplant Salad with Roasted Peppers and Shrimp (Yam Makeua Yao Pow)
• Stuffed Squid Soup with Napa Cabbage or Squash Gkaeng Cheud Bplah Meuk Yad Sai
• Green Curry with Fish/Shrimp Dumplings, made with Fresh Made Green Curry Paste (Gkaeng Kiow Wahn Loogchin Bplah/Gkoong)
• Spicy Northern Thai Pork Sausage (Sai Oa)
• Southern Thai-Style Spicy Tamarind Prawns with Crisped Shallots and Garlic (Gkoong Yai Pad Som Makahm Bpiak)
• Steamed Mussels in Claypot with Aromatic Herbs (Hoi Malaeng Poo Ohb Maw Din)
• Steamed Jasmine Rice (Hawm Mali)
• Grilled Plantain Bananas, Glazed with Sweet & Savory Coconut Cream Sauce

Options:  Description   |  Menu   |  Registration  |  Beginning weeklong intensive  |  About Kasma  |  Contact Kasma   |  Return to Top     |  Brochure in Adobe Acrobat (PDF) format: 2008/2009 Set A  |  2009 Set B  | 2008 Set C

Subject to change depending on the availability of ingredients.

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.

Monday, Day 1 – 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)

Tuesday, Day 2 – 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)

Wednesday, Day 3 – 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)

Thursday, Day 4 – 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)
• Southern Thai-Style Roti (Muslim Fried Bread)
• 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)

Friday, Day 5: 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)
• Bitter Melon Salad (Yum Mara)
• Steamed Jasmine Rice (Hawm Mali)
• (Ruam Mitr) Iced Sweet Coconut Soup with a Mix of Various Tidbits

Options:  Description   |  Menu   |  Registration  |  Beginning weeklong intensive  |  Beginning weeklong intensive  |  About Kasma  |  Contact Kasma  |  Return to Top     |  Brochure in Adobe Acrobat (PDF) format: 2008/2009 Set A  |  2008 Set B  | 2008 Set C

Subject to change depending on the availability of ingredients.

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.

Monday, Day 1 – 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)

Tuesday, Day 2 – 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)

Wednesday, Day 3 – 9:30 a.m. to 4:00/5:00 p.m.

• Mom's Good-and-Easy Pan-fried Daikon 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)

Thursday, Day 4 – 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)
• 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)

Friday, Day 5: 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 Yahng)
• Steamed or Grilled Banana Leaf-Wrapped Sticky Rice Stuffed with Banana and Black Beans (Kao Dtom Pad)

Options:  Description   |  Menu   |  Registration  |  Beginning weeklong intensive  |  About Kasma  |  Contact Kasma  |  Return to Top     |  Brochure in Adobe Acrobat (PDF) format: 2008/2009 Set A |  2009 Set B  | 2008 Set C

About this site
Photograph Copyright © 2005 Jim Block; all rights reserved. Visit www.jimblock.com
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 24 June 2008.