Showing 1 - 5 of 5
Clean up in kitchen with versatile fruit
B Magazine, Suthon Sukphisit, Published on 12/11/2017
» Growing your own backyard vegetable garden is great. One thing you should definitely have on hand is kaffir lime. It has that sour yet refreshing taste that makes it a favourite in Thai kitchens. Kaffir lime is no inferior species to lime -- it can actually be even more versatile. But it's not the only fruit or vegetable worthy of belonging in your garden.
A flash in the pan
B Magazine, Suthon Sukphisit, Published on 21/05/2017
» The most notorious pan in Thailand now is the Korea King pan being sold through social media and home shopping networks. The value-adding word "Korea" makes the Teflon pan seem more hi-so and eligible to be expensive. The product's advertisement claims that the frying equipment is worth 13,000 baht but the buy-one-get-one promotion offers shoppers two for only 3,300 baht. The importers are said to spend 15-16 million baht a month for such advertising but so far they have made up to 8 billion baht.
Turning back the kitchen clock
B Magazine, Suthon Sukphisit, Published on 20/09/2015
» People who like to cook tend to find their interest in food extending to other aspects of cuisine, too. They will seek out local dishes not familiar at home, for example, and will sample dishes that they already know well to experience differences in flavour and make comparisons.
'Thailand's soup' That still stirs up the tastebuds
B Magazine, Suthon Sukphisit, Published on 25/03/2012
» One Thai soup that has gained worldwide popularity is tom yum gung because of its delectable combination of flavours and aromas. There is the fragrance of herbs, fresh lemongrass, kaffir lime leaves and galangal, the sour tang of lime juice, saltiness from nam pla, the spicy heat of chillies and the taste and texture of fresh shrimp. But just as interesting as the list of ingredients that go into the soup is the surprising simplicity of preparing it. A first-class tom yum can be cooked in five minutes.
Fates in plates for traditional chefs
B Magazine, Suthon Sukphisit, Published on 04/03/2012
» A chef's life is not an easy one. It means getting up and leaving the house early, getting everything ready in the kitchen, and working in front of a hot stove from 11am until about 2pm. Then follows another period of preparation in the kitchen before the cooking starts again at 5pm and continues until around 9pm.