Showing 1 - 9 of 9
Fun with fungus
Life, Pongpet Mekloy, Published on 26/09/2019
» Bo Phloi district of Kanchanaburi is one of the well-known sources of het khone, the highly coveted termite mushroom, which fetches no less than 500 baht per kilogramme. In Bo Phloi, the fungus, which need to be collected from the wild because it grows only near termite mounds, will soon be in season and the district is celebrating the occasion with a nine-day fair.
What is the secret to culinary success?
Suthon Sukphisit, Published on 07/07/2019
» Have you ever wondered why there are so many restaurants and food shops in Thailand? How do they create their dishes? How many different types of restaurants are there? Are all of them successful? How do the successful manage to maintain their popularity?
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.
Spores to the fore
B Magazine, Suthon Sukphisit, Published on 01/11/2015
» If the weather doesn’t pull any surprises over the next week or so, people who feel a seasonal craving for the mushroom called het khone — the “termite mushroom” — should get some money ready and head off to buy some at a special place they’ve heard of or maybe visited before.
Run through the jungle
B Magazine, Suthon Sukphisit, Published on 23/11/2014
» Many people think that foods in the ahaan paa (forest or jungle food) category get that name because they are made using ingredients brought in from the wild. This is partly true: they may contain meats that people ordinarily do not eat, but they share other qualities, too. They are easy to prepare with no hard-and-fast recipes, and are often extremely spicy. Many are kap klaem dishes intended to be eaten together with alcoholic drinks.
Food for all seasons
B Magazine, Suthon Sukphisit, Published on 12/10/2014
» Why is it that in the past Thais ate seasonally, cooking different dishes at different times of the year? One reason is that they lived much closer to nature than most of us do now. They understood the natural cycles — what ingredients would be at their best in a given season, and what things were best to eat. The changing possibilities that came with the rotating seasons brought variety to the table.
All roads lead to delicious daytripping
B Magazine, Suthon Sukphisit, Published on 26/05/2013
» The great variety offered by Thai cuisine is not limited to the number of different dishes, but can also be seen in the broad range of restaurants and shops where Thai food is served. They differ not only in the kind of food listed on their menus, but also in their mood and atmosphere.
Termites make right with mushrooms
B Magazine, Suthon Sukphisit, Published on 19/05/2013
» Many of the mushrooms found in Thailand are particular to one region. There are a wide variety of mushroom types, and they vary according to the local terrain and weather. Some mushroom thrive in soil nourished by rotted leaves, other grow in heaps of rice straw, decaying wood, or crevices in rocks. Local people know where to find each type, and which to select for a given dish. But sometimes they make dangerous mistakes. There are poisonous mushrooms that strongly resemble the familiar, edible ones, and incorrect choices have resulted in death.
Feast-on-the-fungi: Now is the time for rare termite mushrooms
B Magazine, Suthon Sukphisit, Published on 14/10/2012
» Most people like mushrooms because they think they're healthy and suitable for a wide variety of tasty dishes. These days the markets are full of mushrooms of all kinds, most of them always available and inexpensive.