Showing 1 - 7 of 7
A tour of taste
Life, Suthon Sukphisit, Published on 05/10/2018
» The Vietnamese are no strangers to Thailand. Going back 230 years, to the beginning of the Ratanakosin reign, a group of Vietnamese were forced to move into Kanchanaburi province as a military troupe to protect the country from war enemies.
Take the road to culinary heaven
B Magazine, Suthon Sukphisit, Published on 05/02/2017
» When travelling by road for any distance in Thailand, we naturally want to eat something along the way. You can just stop at a roadside place for a meal when hunger pangs strike, but some people plan everything in advance, choosing specific restaurants and calculating travel times with mealtimes in mind. It can be challenging but is definitely the most fun.
A taste of the past
B Magazine, Suthon Sukphisit, Published on 01/01/2017
» When we take our first steps into a new year, starting on the path can be more reassuring if we look back on the year that just ended and put some of the things we experienced in it in one place. Over the past year, the Cornucopia column looked at many things -- among them, the old riverside neighbourhood along the Chanthaburi River, the Pathumwan area as it used to be; the informal markets known as talaad nat; traditional folk medicines; smoked fish; pesticides in vegetables; local dishes you can only enjoy by doing some travelling, and much more. Today I would like to review some of these subjects and gather them together into a kind of culinary and cultural tour.
Turning back the kitchen clock
B Magazine, Suthon Sukphisit, Published on 20/09/2015
» People who like to cook tend to find their interest in food extending to other aspects of cuisine, too. They will seek out local dishes not familiar at home, for example, and will sample dishes that they already know well to experience differences in flavour and make comparisons.
All the fun of the fair?
B Magazine, Suthon Sukphisit, Published on 28/07/2013
» The Otop fairs are among the big events that take place at the end of each year. All kinds of goods are sold _ clothing, handicrafts, foods and other things made locally _ with so many products on display from so many provinces, duplicating and competing with each other in such profusion in terms of quality and price, that visitors can be forgiven for not knowing what to make of it all.
Some like it hot: Southern cuisine fires up kingdom
B Magazine, Suthon Sukphisit, Published on 26/08/2012
» Decades back, people in Bangkok were used to eating curries and other dishes of the kind that originated in the Central Region, and felt no need to look any further. Some of the basic ones were kaeng som pla chon (a sour-sweet, slightly spicy, soup-like dish made with snakehead fish) with phak boong or some other fresh vegetable on the side, kaeng phet kai or kaeng phet mu (a spicy, red, coconut cream-based curry made with chicken or pork), kaeng khio wan nuea (another spicy, coconut cream curry, made with beef), phat phet pla duk (a spicy catfish stir-fry), pla chon phat khueang kaeng (snakehead fish stir-fried with spicy seasonings), pork or shrimp fried with garlic and pepper, kaeng lieng (a spicy, vegetable soup-like dish), tom yam, yam dishes (salads made hot and sour with chilli and lime) and all kinds of nam phrik (chilli-dip sauces eaten with vegetables and fish).
Let's stop for a bite: Uncovering culinary treasures upcountry
B Magazine, Suthon Sukphisit, Published on 12/08/2012
» If you enjoy visiting a particular province to enjoy the local food, you'll probably have a favourite restaurant there. And when you get a craving for certain local dishes you probably return to that restaurant because what you want can't be found in Bangkok, or if it can be, it isn't nearly as good.