Showing 261 - 269 of 269
Reviving the ravaged river prawn
B Magazine, Suthon Sukphisit, Published on 11/03/2012
» Fully 90% of the big prawns featured on seafood menus are raised on farms in the Suphan Buri-Ayutthaya-Ang Thong area. These farms are prolific enough to supply markets throughout Bangkok and the nearby provinces as well as a long list of restaurants that order them directly.
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.
Travelling Tastes
B Magazine, Suthon Sukphisit, Published on 26/02/2012
» More than a century ago, many Thai civil servants travelled to study in the West, sent off to acquire knowledge that they could use in the country's development. When they returned home they brought the new methods, foreign languages and innovative approaches to administration and management that they had learned abroad. They also brought the knowledge they had gained of Western culture, including the delights of European food.
Nostalgic for fantastic plastic alternatives
B Magazine, Suthon Sukphisit, Published on 19/02/2012
» Environmental topics like global warming, the need for recycling and the prospect of rubbish overwhelming the Earth seem to be very much on people's minds. And it looks like solutions are a long way off. The use of cloth bags at grocery stores is an example. Even when used, vegetables, chillies, limes, pork, chicken and fish still go into separate bags before going into the cloth bag. Plastic in various forms is everywhere in our daily lives and the main reason for that is convenience.
Chow down on chanthaburi's famous noodles
B Magazine, Suthon Sukphisit, Published on 05/02/2012
» You don't have to be in Bangkok to enjoy good kui tio _ noodle dishes. There are many local recipes for them in other provinces, each with its own individual character and delicious in its own way. For example, one Thai noodle dish served in Phitsanulok, Sukhothai, Kamphaeng Phet and Tak provinces is made with either ba mee (wheat noodles) or sen lek (fine rice noodles) with orange-tinted boiled pork, minced pork and boiled pork skin with added long beans, dried shrimp, toasted peanuts, dried chillies, and pak chee farang (sawtooth coriander).
Spice of life
B Magazine, Suthon Sukphisit, Published on 29/01/2012
» Cardamom is one of Thailand's most popular and widely-used spices. Scan the spice shelves at any big supermarket and you will find it in powdered form marketed under many brand names and imported from several countries. Buyers probably think that the companies that sell powdered cardamom obtain it from India or Indonesia and package it at home. But if you visit a spice shop or traditional pharmacy and ask for cardamom you will be presented with small, fragrant, spherical white pods containing black seeds. Many people also think that these all come from India or Indonesia.
Restaurants Devasted by Deluge
B Magazine, Suthon Sukphisit, Published on 22/01/2012
» Nature seems to have been on the attack in Thailand recently with frequent heavy rains, mudslides burying houses and fields near mountains, powerful storms causing waves that batter coastal communities and, of course, floodwaters from the North inundating central Thailand.
'Khing' of thai kitchens
B Magazine, Suthon Sukphisit, Published on 08/01/2012
» Ginger, or khing, is one of the essentials in a Thai kitchen. Thais believe that it possesses important medicinal properties, both as an aid to digestion and as an agent to reduce stomach acid. Ginger is eaten both raw and cooked. In raw form it goes into light dishes and snacks. These include favourites, often eaten in the late afternoon, such as mieng kham, made by wrapping shallots, ginger, chillies, and toasted shredded coconut in a leaf _ usually the types called thong lang or chaphlu in Thai _ and dousing it with a tasty sauce to form a bite-sized packet. The ginger, aside from playing its part in the harmonious combination of flavours, also boosts health.
Oil from the swine still divine
B Magazine, Suthon Sukphisit, Published on 01/01/2012
» These days people are more afraid of pork fat than they are of ghosts. It has a bad name because of nutritionists' warnings that it can clog arteries and lead to associated complications. But even though they fear it, people know that many tasty dishes either incorporate pork fat or use it in some stage of preparation. These include stewed pork leg, mu sam chan tom sai kluea (salty stewed pork belly meat), mu khem wan (sweet and salty pork) eaten with rice soup, kaeng khua phak boong kap mu sam chan (a mild curry made from pork belly meat and the shoots of a morning glory-like vine) and the sweet Chinese sausage called kunchieng.