Showing 1 - 10 of 10
Net closing in on seafood's future
B Magazine, Suthon Sukphisit, Published on 25/02/2018
» Just last month I visited Wonnapa beach in Bang Saen, Chonburi. We drove past a seller who was busy arranging her freshly caught pu ma (blue crab). Priced at 150 baht per kg, it was cheaper than what you would see elsewhere. But these crabs are tiny and apparently not worth all the cleaning, cracking open and picking to get at the small amount of meat. Furthermore, buying them means you are supporting the fishermen to catch immature animals.
Little shops of honour
Brunch, Suthon Sukphisit, Published on 21/01/2018
» While I have written many times about fresh markets in various regions, it should not be forgotten that the humble grocery store can also play an invaluable role in home cooking.
Bone-Free, Worry-Free
B Magazine, Suthon Sukphisit, Published on 19/11/2017
» Ever wonder why it is so wonderful to have a good bowl of khao tom pla insi (rice soup with king mackerel), mahi-mahi steak or grilled salmon with soy sauce? The credit, at least partly, goes to the skill of your cook. The other part of such a pleasant eating experience is that the fish comes bone-free. Somebody has done a very good filleting and deboning job for you already.
A sweet sausage for all seasons
B Magazine, Suthon Sukphisit, Published on 26/03/2017
» When it gets to mealtime and you want to cook up something for yourself that is easy to prepare and won't take too much time, the first thing you probably do is look in the refrigerator to see what is there.
A dish's best sidekick
B Magazine, Suthon Sukphisit, Published on 16/10/2016
» What is Thailand's national dish? This question could bring many answers: pad Thai, tom yam kung, tom khaa kai, kaeng massaman kai, kaeng pad pet yang, kaeng khio waan luk chin plaa kraai -- the list goes on, depending on who you ask. But one food that could never be left out, and perhaps the one with the greatest claim of all to the title, is nam phrik, the collective name of Thai chilli dipping sauces.
The roots of radish
B Magazine, Suthon Sukphisit, Published on 25/09/2016
» The hua chai thao, or Chinese radish, is both cheap and easy to store. There's no need to worry about it going bad if you keep it in the refrigerator for a while, and it is a good friend to have at hand when you are having a hard time deciding what to cook. A Chinese radish in the refrigerator offers many tasty possibilities. You might cut it into long slivers and fry them with egg, stew them with ground pork and soy sauce to make a soup, or slice the vegetable and boil it to serve with nam phrik.
The old and the new
B Magazine, Suthon Sukphisit, Published on 24/01/2016
» When you read old Thai cookbooks, you will find certain very specific descriptive words often appear with the instructions on how to prepare a dish. These can be very interesting, as they give an insight into how cooks of the past chose the ingredients and techniques that would ensure the dish would turn out at its best.
All hail the snakehead fish
B Magazine, Suthon Sukphisit, Published on 27/04/2014
» A growing availability of freshwater fish is making them mealtime darlings in Thailand. Local types such as pla raed (rhino fish), pla nin (black tilapia), pla tubtim (red tilapia) and pla khang (redtail catfish) are all raised on farms where they grow quickly and to a good size, and as a result they are inexpensive for consumers.
'Hua Pakad', A tasty vegetable at the roots of Thai cuisine
B Magazine, Suthon Sukphisit, Published on 24/03/2013
» Even if it doesn't have as high a profile as cabbage or Chinese broccoli, no discussion of the vegetables used in Thai kitchens is complete without mention of the long, white root vegetable known in Thai as hua pakad or hua chai thao. It is used as a basic ingredient in some dishes and to improve the flavour of others, and even plays an important role in certain festivals.
Regional cuisines redeem otop fairs
B Magazine, Suthon Sukphisit, Published on 08/07/2012
» The latest exhibition of merchandise from the One Tambon One Product (Otop) campaign has just ended, but there will be another one in five months, before the end of the year. These fairs have been part of the scene for more than a decade and are now major events. Their organisers are civil servants who are eager to promote and create a market for works of art and home-made products made by local people all over the country.