Photos from Kasma's Advanced Series, Set A, March 2011

The commute was hell but the food was divine.

Week 1

1Seasoned pork filling for stuffed tapioca ballsSeasoned pork filling for stuffed tapioca balls

Mounding filling on a thin layer of tapioca doughMounding filling on a thin layer of tapioca dough

Sealing tapioca dough around fillingSealing tapioca dough around filling

Tapioca balls on oiled banana leaf for steamingTapioca balls on oiled banana leaf for steaming

Stuffed Tapioca Balls dressed with fried garlicStuffed Tapioca Balls dressed with fried garlic

2Eggplant and fresno chillies on the grillEggplant and fresno chillies on the grill

A few Thai chillies for blistering hot dressingA few Thai chillies for blistering hot dressing

Arranging grilled eggplant, shrimp, egg and cilantroArranging grilled eggplant, shrimp, egg and cilantro

Spicy Mesquite-Grilled Eggplant SaladSpicy Mesquite-Grilled Eggplant Salad

3Southern Thai Stewed Chicken in Tangy SauceSouthern Thai Stewed Chicken in Tangy Sauce

4Rectangular pieces of flat mung bean noodleRectangular pieces of flat mung bean noodle

Dressing cooked noodles with soy sauce, sesame oilDressing cooked noodles with soy sauce, sesame oil

Thai-Style Shanghai Noodles with ShrimpThai-Style Shanghai Noodles with Shrimp

5Pouring bottom batter for khanom krokPouring bottom batter for khanom krok

Drizzling rich top batter for khanom krokDrizzling rich top batter for khanom krok

Sprinkling toppings on khanom krokSprinkling toppings on khanom krok

Khanom krok just set and ready for the cooling rackKhanom krok just set and ready for the cooling rack

Khanom Krok with Pumpkin toppingKhanom Krok with Pumpkin topping

Khanom Krok with Taro toppingKhanom Krok with Taro topping


Week 2

1Freshly roasted cashewsFreshly roasted cashews

Spicy Cashew SaladSpicy Cashew Salad

2Winged bean salad ingredients waiting to be assembledWinged bean salad ingredients waiting to be assembled

Mixing the crunchy ingredients with the snow peasMixing the crunchy ingredients with the snow peas

Topping salad with coconut creamTopping salad with coconut cream

Winged Bean Salad (substituting snow peas)Winged Bean Salad (substituting snow peas)

3Vegetables and herbs for green curryVegetables and herbs for green curry

Ground featherback fish for dumplingsGround featherback fish for dumplings

Surprisingly hot home-made green curry pasteSurprisingly hot home-made green curry paste

Curry ingredients mise en placeCurry ingredients mise en place

Thai eggplants simmeringThai eggplants simmering

Dropping shrimp paste to form dumplingsDropping shrimp paste to form dumplings

Home-Made Green Curry with Fish and Shrimp DumplingsHome-Made Green Curry with Fish and Shrimp Dumplings

4Shrimp, tamarind, chillies, and sauce ingredientsShrimp, tamarind, chillies, and sauce ingredients

Southern Thai-Style Spicy Tamaring PrawnsSouthern Thai-Style Spicy Tamaring Prawns

5Mixing smoked coconut, rice flour, egg, and sugarMixing smoked coconut, rice flour, egg, and sugar

Browning coconut pancakes to a crispBrowning coconut pancakes to a crisp

Pan-Fried Sweet Coconut PancakesPan-Fried Sweet Coconut Pancakes


Week 3

1Catfish absorbing turmeric-garlic marinadeCatfish absorbing turmeric-garlic marinade

Catfish frying in the wokCatfish frying in the wok

Getting the catfish thoroughly crispyGetting the catfish thoroughly crispy

Southern-Style Fried Turmeric CatfishSouthern-Style Fried Turmeric Catfish

2Fresh garlic and shallots for roastingFresh garlic and shallots for roasting

Pounding chillies with roasted garlic and shallotsPounding chillies with roasted garlic and shallots

Tiger prawns not quite ''16-20'' sizeTiger prawns not quite ''16-20'' size

Hot-and-Sour Lemon Grass Tiger PrawnsHot-and-Sour Lemon Grass Tiger Prawns

3Still-hot grilled eggplant, peeled and ready to mashStill-hot grilled eggplant, peeled and ready to mash

Mixing mashed eggplant into chilli paste and porkMixing mashed eggplant into chilli paste and pork

Mixing basil into darkened eggplant mixtureMixing basil into darkened eggplant mixture

Spiced Twice-Cooked Eggplant with vegetablesSpiced Twice-Cooked Eggplant with vegetables

4Asian broccoli in the wok getting a little waterAsian broccoli in the wok getting a little water

Stir-Fried Asian Broccoli with Salted MackerelStir-Fried Asian Broccoli with Salted Mackerel

5Combining black beans, tapioca, and coconut sauceCombining black beans, tapioca, and coconut sauce

Tapioca Black Bean PuddingTapioca Black Bean Pudding


For many more photos from the third session, see Kasma's Picasa Album.

Week 4

1Grating fresh coconut for crepe fillingGrating fresh coconut for crepe filling

Crepe filling ingredients ready for the wokCrepe filling ingredients ready for the wok

Blending coconut and radish into shrimp mixtureBlending coconut and radish into shrimp mixture

Thinning rice flour batter with limestone waterThinning rice flour batter with limestone water

Spreading batter on crepe pan by rapid tiltingSpreading batter on crepe pan by rapid tilting

Topping a very crispy crepe with fillingsTopping a very crispy crepe with fillings

Crispy crepe filled and ready to serveCrispy crepe filled and ready to serve

Spicy sweet and sour cucumber relishSpicy sweet and sour cucumber relish

Thai-Style Crispy Stuffed Crepes, Cucumber RelishThai-Style Crispy Stuffed Crepes, Cucumber Relish

2Pounding paste of chillies, galanga and grachaiPounding paste of chillies, galanga and grachai

Vegetables for jungle curryVegetables for jungle curry

Simmering the chicken and eggplantsSimmering the chicken and eggplants

Jungle Curry with ChickenJungle Curry with Chicken

3Chopped fresno chillies, garlic, and shallotsChopped fresno chillies, garlic, and shallots

Seasoning the paste after frying in coconut creamSeasoning the paste after frying in coconut cream

Adding fresh scallops after reducing the sauceAdding fresh scallops after reducing the sauce

Adding back previously wilted oyster mushroomsAdding back previously wilted oyster mushrooms

Spicy Choo Chee Curry with Prawns and ScallopsSpicy Choo Chee Curry with Prawns and Scallops

4Thick matchsticks of kabocha squashThick matchsticks of kabocha squash

Asian Pumpkin in Pandan-Scented Coconut SauceAsian Pumpkin in Pandan-Scented Coconut Sauce


For many more photos from the fourth session, see Kasma's Picasa Album.

For more information about this course, visit Thai Cooking Class – Advanced Series Menus

You might also enjoy: First Week Intensive 2009, Advanced Series, Set B 2010, Advanced Series, Set C 2011, and Advanced Series Set D 2012

Copyright © 2011 Jefferson Scher