Showing 1 - 7 of 7
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 case of the shrinking mussels
B Magazine, Suthon Sukphisit, Published on 14/02/2016
» I’d lived in Bangkok for my entire life and when I moved out of the city I counted my blessings. How lucky I was now to escape the traffic. How fortunate I was not to have to wade through water when it rained. How nice to no longer get lost on new roads that had suddenly appeared.
Off the beaten Trat
B Magazine, Suthon Sukphisit, Published on 06/09/2015
» If you were to tell 100 people that you had just come back from a short vacation in Trat province, all of them would assume that you’d gone to Koh Chang, because tourists think of that island as a slice of paradise. There are more than 200 hotels on Koh Chang, and white sandy beaches and dive spots with gorgeous coral. Seafood restaurants, bars and entertainment spots abound, so it is no wonder that you see as many tourists strolling around on Koh Chang as you do on Silom Road in Bangkok.
A cool time to eat crab
B Magazine, Suthon Sukphisit, Published on 25/01/2015
» In Thailand, the cool season lasts for three or four months, but during that time there are only a couple of weeks when it really gets cold. To make the most of it, many people head to the North or to Isan to experience the chilly weather at its most extreme. Those are the parts of the country where the temperature takes the biggest plunge, and where they will be able to wear the cold-weather clothing that has been hanging in the closet all year.
On song in Songkhla
Suthon Sukphisit, Published on 18/05/2014
» Last week I began a tour of the South in Phatthalung. Today I’d like to continue on to Songkhla by crossing the bridge and elevated road across Thalay Noi in Phatthalung to Amphoe Ranote in Songkhla. The road is wide and smooth, and the route is direct.
Pak boong's flying circus
B Magazine, Suthon Sukphisit, Published on 06/04/2014
» People who pay attention to food know that cooking soup and stir-frying vegetables to perfection is a gift that God bestowed specially on Chinese cooks. Stir-frying vegetables would seem to be a simple thing, but in fact, it’s not. Doing it properly requires a store of precise accumulated knowledge. How soft or hard is the vegetable? How does this affect the length of time it should remain on the fire? How hot should the cooking fire be? What seasonings should be used, and at which point during the frying process should they be added?
For top Thai cuisine, use your noodle
B Magazine, Suthon Sukphisit, Published on 28/10/2012
» There may be more kui tio, noodle dishes, in Thailand than anywhere else. Even a partial list covers a number of noodle dishes. There's kui tio moo (rice noodles with pork), kui tio nuea (rice noodles with beef), kui tio luk chin pla (rice noodles with balls of pounded fish meat) and ba mee moo daeng (wheat noodles with Chinese red pork) or kui tio baeb Kwangtoong (Cantonese-style rice noodles). Also popular are yen ta fo (a rice noodle dish with a red sauce), kui tio Kae (Khae Chinese-style rice noodles) and kui tio Hailam (Hainanese-style rice noodles). And of course we have the standby, kui tio ped (rice noodles with duck meat), kui tio khaek (a curried rice noodle dish), khao soi (a curried wheat noodle dish), kui tio nuea liang (a beef noodle dish from Chanthaburi Province), kui tio kai mara (rice noodles with chicken and bitter melon), kui tio kai cheek baeb Ayutthaya (Ayutthaya-style rice noodles with chicken meat broken into pieces by hand). Also popular here are the Vietnamese chicken or beef rice noodles called pho. And then there are the new ones that keep appearing.