Showing 11 - 20 of 269
An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
To catch a school of mullets
B Magazine, Suthon Sukphisit, Published on 19/05/2019
» A new method to catch mullets has been widely circulated via YouTube. The person who invented this technique said it's for fun and he is planning to make this fishing tool for sale to fishing enthusiasts.
Some things never change
B Magazine, Suthon Sukphisit, Published on 12/05/2019
» Coming across a dish long thought to have disappeared is thrilling. Not only does it revive memories of times past but it also raises hopes that history and culture are being preserved.
Chilli's complicated history
B Magazine, Suthon Sukphisit, Published on 05/05/2019
» Thai food without chilli is not Thai food. Despite its significance in Thai cuisine, there are many questions that remain unanswered about chilli. How did chilli first arrive in Thailand? What kind of chilli was it? How many chilli species do we have now? Which one is most popular? Do Thai people consume the highest amount of chilli in the world? These are questions many people want to explore.
Smokin' hot
B Magazine, Suthon Sukphisit, Published on 14/04/2019
» Nowadays people rely mostly on stoves fuelled by liquefied petroleum gas (LPG) when they cook. But more traditional methods like charcoal shouldn't be overlooked. For certain dishes, charcoal remains the best option.
Slippery knowledge
B Magazine, Suthon Sukphisit, Published on 07/04/2019
» The cooking-oil industry is like an ongoing battle between various types of oils -- palm, soybean, corn, sunflower, rice-bran, canola and olive. Getting more and more serious every day, the oil war doesn't seem to have a winner or loser when it comes to benefits. Each has its own scientific studies and research as reference to underline advantages or otherwise.
Only a prawn in the game
B Magazine, Suthon Sukphisit, Published on 31/03/2019
» If you were thinking of treating yourself to some fine freshwater fare, then giant river prawn might well be high up on your wish list. Be prepared to get the wallet out, though, because if you've ever wondered what the most expensive freshwater creature in Thailand is, now you know the answer.
The enduring symbol of Thai cuisine
B Magazine, Suthon Sukphisit, Published on 24/03/2019
» Mortars are indispensable in the Thai kitchen. There are different kinds of mortars and each is unique to its locality and food and signifies eating habits of the locals.
The forever fruit's natural clothing
B Magazine, Suthon Sukphisit, Published on 17/03/2019
» Banana might be one of the most ordinary plants, but it has long been in Thailand's culture, food, lifestyle and many other aspects of people's lives. Possibly, bananas have been with Thais longer than all other plants. Yet people somehow overlook the benefits of bananas and do not use them any more because they have found a better replacement.