Showing 1-8 of 8 results
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An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
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A Noodle's Tale
B Magazine, Suthon Sukphisit, Published on 18/02/2018
» Noodle trends in Thailand come in waves; movements initiated by both sellers and customers. But the popularity of noodles won't go away any time soon. It's like reading a never-ending novel.
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A recipe for harmony on the streets of Bangkok
B Magazine, Suthon Sukphisit, Published on 28/05/2017
» When the Bangkok Metropolitan Administration (BMA) announced its decision to clear vendors from the city's streets, they didn't present a clear-cut plan for the procedure. Many wondered where the vendors would be moved to. Others asked if sellers would quit their livelihoods altogether and find a different job once and for all.
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Homegrown ingredients
B Magazine, Suthon Sukphisit, Published on 23/10/2016
» If you like cooking for yourself, why not get serious and try growing your own vegetable right at home? The ones that you really need all the time are chillies (phrik khee nuu), lemon grass, galangal, saw-tooth herb (phak chee farang), and the different types of basil, known in Thai as bai kraphrao, bai horapha and yee raa.
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Soaking up the sun
B Magazine, Suthon Sukphisit, Published on 19/02/2017
» Conjure up a mental list of old-fashioned dishes that still make the mouth water, and then notice how many include main ingredients that are dried or salted. Here's a personal selection: nuea khem tom kathi sai hawm daeng (salted beef stewed with shallots in coconut cream), nuea khem cheek pen sen foy phat kap namtaan (shredded salted dried beef stir-fried with palm sugar), plaa chon taak haeng khem tom kathi proong rote baeb tomyam sai bai makhaam awn (salted and dried snakehead fish stewed with sour-spicy seasonings in coconut cream with tender tamarind leaves), hua plaa chon taak haeng khem sai kathi sai fak (dried salted snakehead fish head stewed with coconut cream and squash), hoy malaeng phuu taak haeng khem phat kap nam taan (salted and dried mussels stir-fried with palm sugar or the same mussels simmered into a curry with pineapple). The list goes on.
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Dishing on noodles
B Magazine, Suthon Sukphisit, Published on 29/01/2017
» It might just be chauvinism on my part, and perhaps I just have it wrong, but I have the impression that Thailand has more noodle dishes than any other country. For starters, there are kuay tio luuk chin plaa (rice noodles with balls of pounded fish meat), ba-mee muu daeng or pet yang (wheat noodles with Chinese red pork or grilled duck meat), kuay tio ruea (rice "boat noodles"), kuay tio nuea (rice noodles with beef), kuai tio khae (Hakka style), kuay tio kaeng (also known as kuay tio khaek, in curried coconut cream sauce) and kuay tio kai mara (with chicken and bitter melon).
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Sushi on a roll
B Magazine, Suthon Sukphisit, Published on 04/09/2016
» Sushi, the Japanese rolled rice favourite, has made itself completely at home in Thailand. It has quickly acquired the status of a younger sibling of sukiyaki, which arrived here more than 50 years ago. Over half a century, sukiyaki has adapted to local preferences and become completely naturalised in Thailand, now having little in common with the original Japanese dish.
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A culinary melting pot
B Magazine, Suthon Sukphisit, Published on 28/08/2016
» Think of a favourite dish and then consider the various ingredients that come together to make it. You'll see that they are drawn from many different sources, some of them borrowed from other culinary traditions. One good example is pad Thai. Almost everything that goes into it is Chinese, from the small-gauge rice noodles to the tofu, beansprouts, hua chai po (Chinese turnip), Chinese leeks, dried shrimp, peanuts and even the duck eggs (in the past, ducks in Thailand were raised by Chinese). In terms of its ingredients, this familiar dish is Chinese from top to bottom, although whether it was a Thai or a Chinese cook who first prepared it, I don't know.
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