Showing 1 - 10 of 25
Sweet success
B Magazine, Suthon Sukphisit, Published on 21/07/2019
» Sugar is indispensable to Thai cuisine. Granular sugar is widely used in the present day but sugars made from sugar palm or coconut trees or sugarcane are still as suitable for traditional Thai dishes and sweets as ever.
Some things never change
B Magazine, Suthon Sukphisit, Published on 12/05/2019
» Coming across a dish long thought to have disappeared is thrilling. Not only does it revive memories of times past but it also raises hopes that history and culture are being preserved.
Water way to go
B Magazine, Suthon Sukphisit, Published on 03/03/2019
» There was once a time in Thailand when the population was small and the waters were full of life. Today, the country has nearly 70 million people, but the number of marine creatures is decreasing all the time. In the past, people had respect for the seas, lakes, rivers and their inhabitants. We are not so conscientious anymore. There isn't enough concern about what our activities could mean for the future.
'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.
What's not to miss in Prachuap Khiri Khan?
B Magazine, Suthon Sukphisit, Published on 29/10/2017
» A local road trip usually comes with new ambience, nature trails, dwellings and buildings unique to that particular neighbourhood. But that's only superficial. If you really want to get the local experience, food is the answer. Local dishes perfectly represent a community's identity.
Head south for retirement bliss
B Magazine, Suthon Sukphisit, Published on 30/04/2017
» Thailand is becoming an ageing society and some of us need to be well prepared. How will your life be after retirement? It's wise to plan how to get by in those possibly empty-handed years. Better than a plan is to save up now and purchase health insurance or, if life savings permit, invest properly. Make sure you get access to the financial aid and welfare from the government. Don't just age carelessly. You have choices. Make a smart one.
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.
Freshly squeezed
B Magazine, Suthon Sukphisit, Published on 20/11/2016
» Those cold fruit drinks, called nam ponlamaipan in Thai, in which fruit juice is blended together with ice to form a slushy mixture, are very popular in Thailand. You can order them made with the juice of limes, oranges, watermelon, guava, tender coconut, and other fruits, or in combinations. People go for them because they combine sweetness, coolness and the flavour of a favourite fruit. Most coffee shops offer them for customers who are not in the mood for coffee, tea, or carbonated beverages.
Shredof decency
B Magazine, Suthon Sukphisit, Published on 01/05/2016
» Coconut cream is at the heart of Thailand's cuisine, both savoury dishes and desserts. It would be hard to estimate how much of it has been used by Thai cooks over the centuries, but it would probably be safe to say the total amount, from the time its use first began until the present, would fill the national swimming pool many times over.