Showing 41 - 50 of 137
Gone but not forgotten
B Magazine, Suthon Sukphisit, Published on 07/08/2016
» Many old Thai dishes that were familiar to people of a few generations ago are gone now, but among the old dishes, a number have been revived and are appearing on menus again. In many cases there have been revisions and adaptations, however, with new ingredients introduced as substitutes for original ones that are hard to find now, or that may no longer be available at all.
Cracking duck eggs' appeal
B Magazine, Suthon Sukphisit, Published on 31/07/2016
» If you compare a duck's egg with a hen's egg, which one comes out on top? The right answer is that each one has its strong points. Most people prefer hen eggs, however, and it is easy to find them for sale in any fresh market or supermarket where they are bought in much greater amounts than duck eggs. Cooked-to-order food shops don't keep duck eggs at the ready for customers, who are very unlikely to ask for them.
Tom yam steps up to the plate
B Magazine, Suthon Sukphisit, Published on 19/06/2016
» In a Thai meal where some of the dishes on the table are served "dry" (without broth or a liquid sauce) -- fish or shrimp fried with paper and garlic, for example, or beansprouts stir-fried with tofu -- a soup with a spicy bite is needed to provide a satisfying balance of flavours. A tom yam is exactly right, and is often the first choice.
Pride and khoi
B Magazine, Suthon Sukphisit, Published on 29/05/2016
» When driving around Bangkok you'll notice long stretches of ornamental plants; dense, hedge-like bushes cut into different decorative shapes. The straight twigs and leaves at the end of the branches might be shaped into spheres, and sometimes the entire plant has been sculpted into an animal form, elephants being especially popular. Often, a row of the dense plants will be planted next to a wall to create a parallel, vegetable fence.
Ugliness is only skin deep
B Magazine, Suthon Sukphisit, Published on 08/05/2016
» I'm pretty sure that there are few people who would call the plaa chon, or snakehead, an attractive fish. Its head really does look like the head of a snake. Its scaly skin looks serpentine and sometimes has patterns that resemble those of some snakes. What's more, it has a powerful fishy smell and is so vigorous that when selling it at the market the vendor has to kill it by smashing its head before impaling it on a long steel skewer to straighten it out, since even after its head has been destroyed it continues to writhe. This is done because the snakehead has slimy skin that would otherwise make it hard to hold on to for scaling. Animal torture very definitely, although you will only have to witness it if you buy the fish to cook yourself.
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.
Roadside stalls step up to the plate
B Magazine, Suthon Sukphisit, Published on 17/04/2016
» 'Roadside warriors" is a great title for the intrepid vendors that cook food-to-order at stalls and shops beside many roads and lanes in every province throughout Thailand. But not all who buy their food hold it in high esteem. Many customers don't really like this kind of eating and settle for it only when they have no other option.
A fruit for all seasons
B Magazine, Suthon Sukphisit, Published on 03/04/2016
» One of the pleasures of having a home with a yard is the ability to cultivate a garden and plant some trees. For most Thais, one of the first trees they will go for is a mango tree. It is leafy and shady, bears delicious fruit and requires little care. The choice of which type of mango it will be depends on personal or family preference.
Fishing for condiments
B Magazine, Suthon Sukphisit, Published on 27/03/2016
» Think of a condiment that has all of these qualities: it is eaten throughout Vietnam, Thailand, Cambodia, Laos, Myanmar, Malaysia, Indonesia and the Philippines; it is always made by fermenting the same natural ingredient; the taste is always the same so there is no barrier to using one country’s product from use in another’s national recipes. The answer: plaa raa, or fermented fish.
From sweet treat to forbidden fruit
B Magazine, Suthon Sukphisit, Published on 20/03/2016
» Candied fruits, popular favourites half a century or so ago, are gradually being forgotten. The number of kinds of fruit that are candied now is decreasing, and fewer people eat the ones that are still being made.