Skip to Content

Cooking Classes

Upcoming Cooking Classes

Staying home this summer?  How about taking a cooking class or two and have a vacation without leaving the house?  These classes will definitely take you away without leaving the comforts of home. Sushi 101 Italian Favorites Carribean Classics Meatless Marvels Open to novices and experienced cooks alike, you’ll be able to work hands-on in […]

Read Complete Story

Upcoming free events!

We’ve got some really special cooking events coming up in the next couple of weeks. Scott Sharot will be teaching a Thai cooking class this Wednesday, April 29, and a Dim Sum class on May 2.  His classes are a lot of fun, and you learn how to make all of these wonderful foods from […]

Read Complete Story

Upcoming Cooking Classes for April & May

We’ve got some great cooking classes lined up for April and May: Asian Favorites Meatless Marvels A Taste of Thai Dim Sum Delights Open to novices and experienced cooks alike, you’ll be able to work hands-on in our kitchen, learn new techniques, and get your questions answered. Registration is only available on-line.  If you don’t […]

Read Complete Story

Spicy and Sour Coconut Chicken Soup (Tom Kha Gai)

Spicy and Sour Coconut Chicken Soup (tom kha gai) Serves 4) 2 cups coconut milk 1 1/2 cups chicken stock 1 lemongrass stalk, slightly pounded and cut into 1-inch pieces 10 slices galangal (1-inch in diameter) 6 kaffir lime leaves 12 oz. chicken breast or thigh, sliced 1 cup fresh mushrooms, button or cremini, quartered […]

Read Complete Story

Prawns in the Blanket (Goong Hom Pha)

Prawns in the Blanket (goong hom pha) Serves 4) 1 pound, prawns in shells, (26-30 or 21-25 count per pound) 3 tablespoons oyster sauce 2 pinches salt 2 pinches sugar 2 tablespoons minced fresh garlic 1/2 tablespoon garlic powder (optional) 1/4 cup cilantro, finely chopped 1/2 teaspoon ground white or black pepper 1 bag (20-25 […]

Read Complete Story

Coconut Pudding (Ta Co Haew)

Coconut Pudding (ta co haew) (Yields 7 4 oz. cups) Bottom layer 1 1/4 cups water 1/4 cup rice flour (Aisle 15) 1 tablespoon cornstarch (Aisle 15) 1 cup sugar 1 cup canned water chestnuts, coarsely chopped (Aisle 11) Top layer 1 1/4 cups coconut milk (Aisle 13) 1/2 cup water 1/4 cup rice flour […]

Read Complete Story

Rice Noodles Stir-Fried with Chicken, Fresh Chili, Garlic and Basil

Rice Noodles Stir-Fried with Chicken, Fresh Chili, Garlic and Basil (guay tiaw pad kee mao gai) (Serves 2) 2 tab1espoons sugar 1 tab1espoon fish sauce (Aisle 13) 1 tab1espoon catsup 2 ta11espoons oyster sauce (Aisle 10) 1/2 tablespoon white vinegar 2 tab1espoons Sriracha chili sauce (Aisle 12) 1 teaspoon paprika 3 tablespoons cooking oil 1-2 […]

Read Complete Story

Yellow Curry with Pork (Kaeng Karee Moo Gub Fak Thong)

Yellow Curry Pumpkin with Pork (kaeng karee moo gub fak thong) (Serves 4) 2 1/2 cups coconut milk 1/3 cup yellow curry paste 1-2 tablespoons cooking oil (if needed) 1 1/2 pounds pork loin, sliced 3 tablespoons fish sauce 1/2 teaspoon salt 2 teaspoons palm sugar, or brown sugar (Aisles 13 & 15) 3 cups […]

Read Complete Story

Fried Corn Cakes (Tod Mun Kao Pode)

Fried Corn Cakes (tad mun kao pode) (Serves 2-3) 1 cup fresh sweet corn, thinly sliced from the cob 3 tablespoons tempura flour (Aisle 8) 1 large egg 1/2 tablespoon Sugar 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups cooking oil sweet and sour chili sauce (Aisle 13), to serve […]

Read Complete Story

Chef Chai’s cookbook now available!

We quickly sold out of Chef Chai Siriyarn’s cookbook, Thai Cuisine Beyond Curry during the classes.  But we just received a new shipment. Thai Cuisine Beyond Curry is packed full of information on the history of Thai cuisine and has a great section on all of the ingredients.  What’s even better are the gorgeous photos […]

Read Complete Story