Showing 1 - 5 of 5
To catch a school of mullets
B Magazine, Suthon Sukphisit, Published on 19/05/2019
» A new method to catch mullets has been widely circulated via YouTube. The person who invented this technique said it's for fun and he is planning to make this fishing tool for sale to fishing enthusiasts.
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.
The search for the real phat Thai
B Magazine, Suthon Sukphisit, Published on 29/11/2015
» Anyone who makes phat Thai for sale and can’t produce a tasty version of the dish probably shouldn’t try to cook anything else, because preparing this favourite properly is no great feat. The ingredients needed to make it are all easy to get hold of: kuay tio sen lek (thin rice noodles), shallots, tofu, peanuts, small dried shrimp, chopped salted Chinese radish, eggs, bean sprouts, kui chaai (garlic chives), vinegar or sour tamarind water, palm sugar, nam plaa, ground dried chillies and fresh vegetables to eat with the noodles — banana flower, spring onion or bai bua boke (leaves of the Asian pennywort plant).
On the origin of dishes
B Magazine, Suthon Sukphisit, Published on 04/10/2015
» You have to sympathise with the confusion a foreigner may feel when encountering Thai food on its native turf, especially in Bangkok. The visitor may have conflicting feelings; thinking that he knows something about what he sees, but also suspecting that he doesn’t. For instance, if the tourist comes across a southern curry and rice shop he will recognise it easily enough because every southern curry shop has a sign saying that it is a southern food shop, and often mentions the province the owners come from. Even if the sign is written in Thai and the visitor can’t read it, someone nearby might explain.
China's culinary trail to Thailand
B Magazine, Suthon Sukphisit, Published on 08/04/2012
» Fried favourites pad thai, hoy thawt and khanom pakkad are all Chinese dishes. Despite its name, pad thai is a Chinese invention, its moniker only signifying that it is different from the other fried noodle dishes created by Chinese cooks.