Photos from Kasma's Advanced Series, Set B, 2010

I cleaned a lot of shrimp in this class, but I'm pretty sure I remembered to wash my hands before picking up the camera.

Week 1

1Frying rice crackersFrying rice crackers

Coconut Peanut DipCoconut Peanut Dip

Coconut Peanut Dip with Crispy Rice CrackersCoconut Peanut Dip with Crispy Rice Crackers

Rice cracker with Coconut Peanut DipRice cracker with Coconut Peanut Dip

2Duck cooked with aromaticsDuck cooked with aromatics

Straining flavorful duckStraining flavorful duck

Kasma cooking soup noodlesKasma cooking soup noodles

Anise-Cinnamon Duck Soup NoodlesAnise-Cinnamon Duck Soup Noodles

3Assembling a bowl of Kao SoiAssembling a bowl of Kao Soi

Kao Soi with Essential ToppingsKao Soi with Essential Toppings

4Lahb Woon Sen (Mung bean noodle larb)Lahb Woon Sen (Mung bean noodle larb)

5Sticky Rice and Corn PuddingSticky Rice and Corn Pudding


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

Week 2

1Spicy Sausage: Pressing out air bubblesSpicy Sausage: Pressing out air bubbles

Spicy Sausage: Twisting to form linksSpicy Sausage: Twisting to form links

Sausages Ready for the GrillSausages Ready for the Grill

Spicy Sausages with CondimentsSpicy Sausages with Condiments

2Catfish frying in the wokCatfish frying in the wok

Very crispy catfish coolingVery crispy catfish cooling

Dressing catfish larb for serviceDressing catfish larb for service

3Frying chillies for cuttlefishFrying chillies for cuttlefish

Adding herbs to the cuttlefishAdding herbs to the cuttlefish

Stir-fried Cuttlefish with Fragrant HerbsStir-fried Cuttlefish with Fragrant Herbs

4Garlicky chive flower budsGarlicky chive flower buds

Mise en place, ready for the wokMise en place, ready for the wok

Chive Flower Buds with Shrimp and Oyster MushroomsChive Flower Buds with Shrimp and Oyster Mushrooms

5Corn-Coconut Treat with Toasted SesameCorn-Coconut Treat with Toasted Sesame


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

Week 3

1Vegetables for Southern Thai Oxtail SoupVegetables for Southern Thai Oxtail Soup

2Crushing chillies with galanga for chicken saladCrushing chillies with galanga for chicken salad

Steamed chicken breast for chicken saladSteamed chicken breast for chicken salad

Shredded chicken with juices and herbsShredded chicken with juices and herbs

Adding roasted rice powder and peanutsAdding roasted rice powder and peanuts

3Catfish chunks frying in the wokCatfish chunks frying in the wok

Crispy, slightly dry catfish chunksCrispy, slightly dry catfish chunks

Frying curry paste in coconut creamFrying curry paste in coconut cream

Catfish coated with red curryCatfish coated with red curry

4Arranging prawns atop bean threadsArranging prawns atop bean threads

Spooning oyster sauce over prawnsSpooning oyster sauce over prawns

Cooking with stock over medium flameCooking with stock over medium flame

Steamy Reveal: Prawns cooked to perfectionSteamy Reveal: Prawns cooked to perfection

Clay pot finished with a cilantro garnishClay pot finished with a cilantro garnish

5Morning glory ingredients for stir-fryingMorning glory ingredients for stir-frying

Stir-fying a huge bowl of morning gloriesStir-fying a huge bowl of morning glories

Red-flamed morning gloryRed-flamed morning glory

Sweet potatoes in ginger brothSweet potatoes in ginger broth


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

Week 4

1Mounds of shrimp paste on toastMounds of shrimp paste on toast

Shrimp toast going into the oilShrimp toast going into the oil

Crunchy shrimp toast on the draining rackCrunchy shrimp toast on the draining rack

Shrimp toast ready for serviceShrimp toast ready for service

Shrimp toast dressed with plum sauceShrimp toast dressed with plum sauce

Out-take: Garnish slipped off during saucingOut-take: Garnish slipped off during saucing

2Top sirloin grilling over mesquiteTop sirloin grilling over mesquite

Slices of top sirloin cooked medium rareSlices of top sirloin cooked medium rare

Steak and herbsSteak and herbs

Organic lime juice completes the cooking processOrganic lime juice completes the cooking process

Plating the well blended saladPlating the well blended salad

Grilled beef salad garnished with mint and cilantroGrilled beef salad garnished with mint and cilantro

Golden Pumpkin Coconut Soup simmering gentlyGolden Pumpkin Coconut Soup simmering gently

Golden Pumpkin Coconut SoupGolden Pumpkin Coconut Soup

4Chillies for sturgeonChillies for sturgeon

Eggplant and herbs ready for the wokEggplant and herbs ready for the wok

Folding eggplants into chilli pasteFolding eggplants into chilli paste

Frying chunks of sturgeon in chilli pasteFrying chunks of sturgeon in chilli paste

Tossing the sturgeon with the herbsTossing the sturgeon with the herbs

Sturgeon drizzled with warmed coconut creamSturgeon drizzled with warmed coconut cream

5Glutinous rice dough rolled into ballsGlutinous rice dough rolled into balls

Dropping dough balls into coconut sauceDropping dough balls into coconut sauce

This is why they call it ''floating lotus''This is why they call it ''floating lotus''

Drizzling with salted coconut creamDrizzling with salted coconut cream

Plain, pandan, kabocha, and taro floating lotusPlain, pandan, kabocha, and taro floating lotus


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 A 2011, Advanced Series, Set C 2011, and Advanced Series Set D 2012

Copyright © 2010 Jefferson Scher