Showing 1 - 5 of 5
Into the deep
Life, Vanniya Sriangura, Published on 17/05/2019
» Up until a few decades ago, pla thu (Thai short mackerel), which was overflowing in local seas, had been one of the main staples in Thai households. Back then, almost every Thai child -- whether in a poor or wealthy family -- grew up feeding on pla thu, not only because the fish was available abundantly but also for a comforting good taste that reflected the loving warmth of mum's kitchen.
In praise of mangoes
Life, Vanniya Sriangura, Published on 20/04/2018
» At this very minute, no fruit dominates Thailand's food scene like the mango. The juicy, brightly yellow flesh of the fully ripe fruit, typically accompanied by sweet sticky rice, is regarded as the gastronomic holy grail for the summer season by many aficionados, locals and visitors alike.
The pleasures of Parma
Life, Vanniya Sriangura, Published on 25/07/2014
» You consistently crave them, your kids are crazy about them and most chefs can’t live without them.
Shroom seduction
Life, Vanniya Sriangura, Published on 16/08/2013
» If we had to name one ingredient whose use has mushroomed most rapidly on the domestic gastronomic scene in recent years, it would definitely have to be the ... ahem ... mushroom.
Unpolished culinary gem
Life, Vanniya Sriangura, Published on 22/02/2013
» The best is often discovered when you least expect it.