Showing 1 - 10 of 53
The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
The perpetual protein
B Magazine, Suthon Sukphisit, Published on 10/02/2019
» Thais are experts when it comes to eating fish. This has to do with people's lifestyle since the old days, as their lives have always intertwined with rivers and canals. A variety of fish is easy to find. People don't even have to buy them because they can catch fish themselves. From experience, people soon learn distinctive qualities about each fish and what sort of food should be made from it, including how to season it and what kind of vegetables would go with it. Another mindset is to not let the fish go to waste. If a lot of fish are caught, they can be preserved to eat later.
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.
The evolution of coffee
B Magazine, Suthon Sukphisit, Published on 20/01/2019
» In the morning, many people need to have their coffee. They spend that time planning what to do with their day. Sometimes, they try to go without coffee and their minds go blank. Coffee is special. It does its job well but in a contradictory way. It makes your body alert and relaxed at the same time.
'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.
Reading the leaves
B Magazine, Suthon Sukphisit, Published on 09/12/2018
» For desserts and other food to taste great, it's not only about the flavour. The smell is another important factor in making food all the more tasty. A lot of Thai food relies on smell, which mostly comes from leaves. Try imagining Thai food without kaffir lime leaves, basil, tamarind leaves or cha-om leaves. Now what would everything taste like?
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.
Old versus new
Life, Suthon Sukphisit, Published on 21/09/2018
» Culinary art keeps evolving. Nothing is the same when looking back 50 years, when the same kind of food was completely different from today. It is quite difficult to predict future food style. It would be possible that shrimp with spicy soup might add vermicelli or black bean. Or pad Thai might add red tilapia fish. Or soybean milk might replace coconut milk in green curry.
A bamboo tree for all trades
B Magazine, Suthon Sukphisit, Published on 08/07/2018
» A rare sighting of phai si suk, or thorny bamboo, only seems to bring up memories of the past nowadays.
The rise of venison
B Magazine, Suthon Sukphisit, Published on 26/11/2017
» Beef used to be the most commonly consumed meat in Thailand. Its popularity faded away due to the changing preferences of modern consumers. Some would simply say that beef is getting more expensive, so they switched to pork and chicken instead.