Showing 41-50 of 65 results
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Destroying the past
B Magazine, Suthon Sukphisit, Published on 13/07/2014
» The close link between Thais and water, or waterways, stretches far into the past. The cultural basis of this bond can be seen everywhere: the structure of traditional houses, Thai professions, religious and other beliefs, customs, arts and crafts, and cuisine. All are closely tied to water.
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A vital piece of kitchenware
B Magazine, Suthon Sukphisit, Published on 08/06/2014
» When mealtime approaches, there are two ways in which you might act almost instinctively if you are thinking in terms of a Thai meal.
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On song in Songkhla
Suthon Sukphisit, Published on 18/05/2014
» Last week I began a tour of the South in Phatthalung. Today I’d like to continue on to Songkhla by crossing the bridge and elevated road across Thalay Noi in Phatthalung to Amphoe Ranote in Songkhla. The road is wide and smooth, and the route is direct.
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I do like to be beside the seaside
B Magazine, Suthon Sukphisit, Published on 02/02/2014
» Thailand's cool season only lasts two or three months, and only gets really chilly when fronts of cold air come down from China. These cold snaps usually only last for a short period of time, however, so tourists who want to immerse themselves in the cool season weather like to head to the North, or to Khao
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Chinese dishes that scream for liquor
B Magazine, Suthon Sukphisit, Published on 15/12/2013
» Many people share the feeling that if a dish contains wine it will be especially delicious. They relish sauces that include red or white wine among the ingredients. The wine makes the dish special, they feel, the more so if the chef appears and displays a bottle of some choice vintage that went into the sauce, and as the fragrance of wine comes wafting from the kitchen they dream of the delicacy of the dish that will soon be set in front of them.
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Fruit in flux in a race to the top
B Magazine, Suthon Sukphisit, Published on 10/11/2013
» Anyone who pays attention to the culinary scene here knows that it is constantly in motion. New dishes appear and old favourites recede. Influences from abroad are absorbed, and new approaches are taken to the way ingredients are used as different ones because available or appropriate. Flavours alter, too, in response to shifting preferences. But once a given dish stops changing it means that it has reached an ideal and stable form.
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The chinese restaurant kitchen's story
B Magazine, Suthon Sukphisit, Published on 15/09/2013
» Every kind of food has its story to tell. For example, there is chu che pla nuea awn (sheatfish in a thick curried coconut cream sauce), a dish made with curry paste that is half-way between a curry and a stir-fry. It has fewer ingredients than a curry, just sheatfish, curry seasonings, coconut cream, kaffir lime leaves, palm sugar and nam pla.
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A taste of the north
B Magazine, Suthon Sukphisit, Published on 13/10/2013
» Many things attract tourists to Chiang Mai. There are its natural beauties and ancient historical sites, streetside vendors selling handicrafts and, an especially alluring feature for many visitors, restaurants offering all kinds of food. The chance to taste such an array of tasty dishes, some of them unavailable elsewhere, make a visit to Chiang Mai especially worthwhile from the food standpoint alone.
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Hilltribe market a weekly jewel
B Magazine, Suthon Sukphisit, Published on 20/10/2013
» Anyone who has spent time roaming around Thailand's local markets will agree that they can provide a clear idea of the surrounding area's character. There are many different kinds of markets. Some convene in the morning, others in the evening. Some are convenient for Bangkok residents and others require some travelling to reach.
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The rhizome that just keeps giving
B Magazine, Suthon Sukphisit, Published on 22/09/2013
» Ginger has many beneficial qualities. Research into its chemical properties has shown that its juice can help reduce migraine symptoms, remove cholesterol from the intestines and decrease the craving addicts feel for drugs.
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