Showing 41 - 50 of 57
The fish that makes a great catch
B Magazine, Suthon Sukphisit, Published on 12/03/2017
» I'm sure that there are many people who have the same relationship with catfish dishes that I do. When they think of a particular favourite -- grilled catfish with boiled neem flowers and the sweet-spicy sauce called nam plaa waan, or the fish deep-fried with spicy seasonings and crisp-fried basil leaves scattered on top -- they crave to eat some right then and there.
From Phayao to Bangkok
Guru, Pornchai Sereemongkonpol, Published on 16/12/2016
» What's a lazy man living in Bangkok to do when he craves authentic Thai northern food? Book the next budget flight from DMK to CNX? With the newly opened northern food delivery service Eats Payao, you don't even have to get out of your soi to savour the khao soi that is so synonymous with northern Thai cuisine. Homophonic pun intended.
The age of perfectionists
B Magazine, Suthon Sukphisit, Published on 11/12/2016
» This is the age of data. Making food is easy now because there are cookbooks everywhere and ingredients of all kinds are widely available and easy to buy. Any bookshop will have its cookbook section, offering an array of volumes with clear photographs and precise instructions as to measurements and techniques.
Homegrown ingredients
B Magazine, Suthon Sukphisit, Published on 23/10/2016
» If you like cooking for yourself, why not get serious and try growing your own vegetable right at home? The ones that you really need all the time are chillies (phrik khee nuu), lemon grass, galangal, saw-tooth herb (phak chee farang), and the different types of basil, known in Thai as bai kraphrao, bai horapha and yee raa.
Something's in the air
B Magazine, Suthon Sukphisit, Published on 11/09/2016
» Food appeals to us not just because of its taste, which can combine sourness, saltiness, sweetness, bitterness and chilli heat with endless variety, but also because of its aroma. But it is not just the combination of meat, vegetables and seasonings together with the cooking technique that automatically creates the fragrance that wafts from a finished dish. It is a careful selection by the cook of ingredients that will create or enhance its aroma.
Fruitful enterprise
Business, Phusadee Arunmas, Published on 06/05/2015
» Coconuts are a fruit that Thais know from an early age. Many Thais consume a coconut a day, be it in the form of coconut water, young coconuts, roasted coconut, coconut-rice pancakes (khanom khrok) or grilled coconut cakes (khanom paeng jee).
Gone but not forgotten
B Magazine, Suthon Sukphisit, Published on 19/04/2015
» How is it that dishes that were once favourites can disappear completely from memory? There are a number of reasons. One is that the cooks who made them are all gone.
Summer treats to beat the heat
Life, Parisa Pichitmarn, Published on 17/04/2015
» Songkran's over but the temperature is still smothering. Stay cool with Life's selection of Thai-owned, home-made novelty ice cream parlours.