Showing 1 - 10 of 36
Unknown pleasures
B Magazine, Suthon Sukphisit, Published on 30/06/2019
» Culture Minister Vira Rojpojchanarat said his ministry will seek to have tom yum goong (spicy prawn soup) listed by Unesco as part of the country's tangible cultural heritage. That the ministry is giving some attention to Thai food culture makes for a welcome, and somewhat surprising, change.
The enduring symbol of Thai cuisine
B Magazine, Suthon Sukphisit, Published on 24/03/2019
» Mortars are indispensable in the Thai kitchen. There are different kinds of mortars and each is unique to its locality and food and signifies eating habits of the locals.
Sweet success
B Magazine, Suthon Sukphisit, Published on 03/02/2019
» This week's Cornucopia takes you to an annual food and dessert festival that has been held for almost 30 years. It's a not-to-be-missed event for those who are familiar with it because foods and desserts that are rare these days will be available at incredibly cheap prices. It's an event that brings together volunteers that are sometimes more talented than professionals. Proceeds from the event go to charity. It's not a state affair for tourism purposes. Neither is it a promotional happening to make a shopping mall famous. And it takes place at a temple.
'Tis the seasoning
B Magazine, Suthon Sukphisit, Published on 30/12/2018
» Most people who like to cook will also like to have their kitchen spacious, well-lit, airy and filled with all necessary utensils, a big fridge and a big cupboard for all those seasonings.
Faraway foraging
B Magazine, Suthon Sukphisit, Published on 18/11/2018
» When you go to Ang Thong province, you have to try the phadช Thai at Wat Khong Khoong. Or the grilled snakehead fish at the Chao Plook junction. If you go to Ratchaburi, you have to try all kinds of dishes at Fah Sai restaurant, neua tom (boiled beef) at Baan Singh. If you go to the Pran Buri river mouth in Prachuap Khiri Khan, then the seafood at Udom Pochanakarn is a must. To try the seafood at Klong Khon in Samut Songkhram, you must do so at Gaysorn restaurant. Going for seafood at Bang Taboon in Baan Laem, Phetchaburi, you have to do so at Lare Lay and Rub Lom restaurants.
Satun at crossroads
B Magazine, Suthon Sukphisit, Published on 20/05/2018
» Last month, the United Nations announced the first Unesco Global Geopark in Thailand, located in the far-southern province of Satun.
Marvellous Markets
B Magazine, Suthon Sukphisit, Published on 08/04/2018
» When it comes to travelling, everybody has his or her own specific purpose. Some might just want to stay trendy and go to popular places. Some travel to escape their hectic, fast-moving daily routine and probably to take a real break. Some travel just because they are curious about the unknown territory and maybe because they love challenges. Those who go on business trips usually don't have much time to explore.
Where food meets faith
B Magazine, Suthon Sukphisit, Published on 11/03/2018
» In the past, food and religion were seen as inseparable parts of daily life by Thais. There are several reasons behind this thinking -- some that one may say represents the Thai spirit.
Going back to the grind
B Magazine, Suthon Sukphisit, Published on 19/03/2017
» If you want to fix a Thai meal in a hurry, buy some ready-made curry or seasoning paste. You will be able to whip something up in no time. But if you want the food to really be delicious, you will have to pound the paste yourself. It takes more time, but it is time well spent.
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.