Showing 81 - 90 of 269
A fish fit for a king
B Magazine, Suthon Sukphisit, Published on 04/12/2016
» High on the list of popular fish in Thailand is tilapia, called plaa nin in Thai. It is tasty and meaty, inexpensive and easy to find in the market. Cooks can prepare it in many ways, one of the most popular being to cover the entire fish with salt and then grill it or, if it is small, to salt and sun-dry it to make plaa daed dio.
Freshly squeezed
B Magazine, Suthon Sukphisit, Published on 20/11/2016
» Those cold fruit drinks, called nam ponlamaipan in Thai, in which fruit juice is blended together with ice to form a slushy mixture, are very popular in Thailand. You can order them made with the juice of limes, oranges, watermelon, guava, tender coconut, and other fruits, or in combinations. People go for them because they combine sweetness, coolness and the flavour of a favourite fruit. Most coffee shops offer them for customers who are not in the mood for coffee, tea, or carbonated beverages.
In His Nature
B Magazine, Suthon Sukphisit, Published on 13/11/2016
» When we were children, one of the first people who taught us what we needed to know was our father. He taught us how to pour ourselves some water to drink, to tuck in our shirts so they didn't stick out on the side, how to be careful when eating fish so that no bone got stuck in our throat and so much else. Once we had learned these things, he moved on to more advanced matters, and when we had mastered them, it made him proud.
Clean cuisine
B Magazine, Suthon Sukphisit, Published on 30/10/2016
» Bad news, and not the first time that we have heard it: Thai-Pan (Thailand Pesticide Alert Network) have announced the results of analyses that they have performed on fresh produce being sold in supermarkets, major supply markets and small neighbourhood markets. It was found that many contain toxic chemical residue that exceed the legal standards.
Homegrown ingredients
B Magazine, Suthon Sukphisit, Published on 23/10/2016
» If you like cooking for yourself, why not get serious and try growing your own vegetable right at home? The ones that you really need all the time are chillies (phrik khee nuu), lemon grass, galangal, saw-tooth herb (phak chee farang), and the different types of basil, known in Thai as bai kraphrao, bai horapha and yee raa.
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.
Only a matter of time
B Magazine, Suthon Sukphisit, Published on 09/10/2016
» When foods or ingredients disappear from Thailand's kitchens and menus, it usually has to do with changing social or environmental conditions. There is a strong link between Thailand's food and the prevailing social environment. In the days when Thai society was primarily agricultural, for example, most cooking was done by housewives, and dishes were simple to prepare. Ingredients were gathered from close by and varied with the season, and the food was tasty because everything used to make it was fresh and eaten as soon as it was cooked.
Surviving the tempest of time
B Magazine, Suthon Sukphisit, Published on 02/10/2016
» Even though historical knowledge concerns facts and events that are often long behind us, they continue to hold interest and can be enlightening. The history of food is just one example. When eating kaeng khio waan nuea (the popular, coconut cream-based spicy beef curry), we may wonder where it came from and what it tasted like its original form. How has it changed over the years? Answers to these questions found in old recipes can help in appreciation of its combination of flavours and aromas.
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.
Something's in the air
B Magazine, Suthon Sukphisit, Published on 11/09/2016
» Food appeals to us not just because of its taste, which can combine sourness, saltiness, sweetness, bitterness and chilli heat with endless variety, but also because of its aroma. But it is not just the combination of meat, vegetables and seasonings together with the cooking technique that automatically creates the fragrance that wafts from a finished dish. It is a careful selection by the cook of ingredients that will create or enhance its aroma.