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Serving up tasty food
Life, Published on 03/07/2023
» Grandpa Daeng* was bored with congee, but he had no choice because he does not have teeth to chew. Fortunately, his grandchildren came across a book titled 46 Food Recipes That Help To Train Swallowing based on the IDDSI (International Dysphagia Diet Standardisation). These special recipes helped Daeng enjoy his meals again. Two of his favourite dishes from the book are Szechuan soup and mushy rice with pork stew.
Unnecessary overlap
News, Postbag, Published on 21/09/2018
» Re: "'Kai fak' bill approved", (BP, Sept 19).
'Kai fak' bill approved
Business, Chatrudee Theparat, Published on 19/09/2018
» The cabinet approved on Tuesday a long-awaited bill on sale with the right of redemption, known as kai fak, one of the government's key initiatives to protect small-scale landowners from loan sharks.
'Kai fak' draft gets green light
Business, Post Reporters, Published on 01/05/2018
» In the latest effort to protect small-scale land owners from loan sharks, the government has approved a draft bill on sale with the right of redemption (kai fak).
Police: Land sale dispute motive of Krabi mass murder
Online Reporters, Published on 16/07/2017
» The motive of the mass murder of a village headman and his seven household members this week was a conflict over land sales, police chief Chakthip Chaijinda said on Sunday.
A culinary melting pot
B Magazine, Suthon Sukphisit, Published on 28/08/2016
» Think of a favourite dish and then consider the various ingredients that come together to make it. You'll see that they are drawn from many different sources, some of them borrowed from other culinary traditions. One good example is pad Thai. Almost everything that goes into it is Chinese, from the small-gauge rice noodles to the tofu, beansprouts, hua chai po (Chinese turnip), Chinese leeks, dried shrimp, peanuts and even the duck eggs (in the past, ducks in Thailand were raised by Chinese). In terms of its ingredients, this familiar dish is Chinese from top to bottom, although whether it was a Thai or a Chinese cook who first prepared it, I don't know.
That's entertainment!
Life, Kong Rithdee, Published on 24/12/2014
» The year in Thai movies, music and theatre
Scary swim
Life, Kong Rithdee, Published on 08/08/2014
» Love hurts. Young love hurts even more and pregnancy, the unwanted kind, hurts (and haunts) the most. Hear me puppy lovers: without self-restraint, at least carry condoms. Without condoms, well, wear a strong amulet or else the demon will follow you like an interminable bloodhound — at least when abortion is still illegal and immoral in this society.
Exploring new tastes
B Magazine, Suthon Sukphisit, Published on 17/11/2013
» People who like to cook will almost automatically cultivate the detective skills they use to track down new recipes to try. They can lose all sense of time as they fall under the spell of recipe after recipe in a cookbook or watch a chef preparing a dish on television or online. Then there is the pleasure of shopping for the fresh ingredients and seasonings and preparing them for use. They won't notice the heat from the stove and will ignore the pain from hot dishes taken fresh from the oven with ungloved hands or spatterings of hot oil from frying foods.
Fruits to sway a sweet tooth
B Magazine, Suthon Sukphisit, Published on 21/07/2013
» People tend to think that new things are better than old ones, and in the case of mobile phones, computers, cars, shoes and the like, they are probably right. But it's a different story with recipes. We can be sure that dishes that have been popular for generations and that leave nothing to be desired will be with us as long as Thai food is prepared. Old-fashioned dishes are like a river that flows slowly and quietly, not turbulently and noisily as a newly-formed wave. People who appreciate them are mostly from older generations.