Showing 21 - 30 of 39
On farms, the grass really is greener
B Magazine, Suthon Sukphisit, Published on 27/09/2015
» In the past, people in Thailand, both ordinary villagers and farmers, always enjoyed good quality meats that came from natural sources like forests, fields and rivers. But nowadays meat of this kind has become scarcer as demand has increased. The result is that many kinds of meat have to be farmed.
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 small fish with a long history
B Magazine, Suthon Sukphisit, Published on 30/08/2015
» Pla salit (gourami) is a freshwater fish that Thais have relished for centuries. It is not very big, but its great virtue as a food fish far outstrips its modest size.
Striking a sour note
B Magazine, Suthon Sukphisit, Published on 05/04/2015
» Cooks don’t like the months of March and April, and not because of the heat. They take a dim view of this time of the year because it’s when the limes get expensive.
A salt on the senses
B Magazine, Suthon Sukphisit, Published on 29/03/2015
» Anyone who shops knows the importance of being able to tell authentic goods from inferior imitations. Sometimes these are good enough to qualify as alternatives rather than fakes, but there are some cases where it seems odd that anyone would want to counterfeit them at all. One of them is sea salt.
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.
Run through the jungle
B Magazine, Suthon Sukphisit, Published on 23/11/2014
» Many people think that foods in the ahaan paa (forest or jungle food) category get that name because they are made using ingredients brought in from the wild. This is partly true: they may contain meats that people ordinarily do not eat, but they share other qualities, too. They are easy to prepare with no hard-and-fast recipes, and are often extremely spicy. Many are kap klaem dishes intended to be eaten together with alcoholic drinks.
Heading down South
B Magazine, Suthon Sukphisit, Published on 11/05/2014
» This week, I’d like to take a look at another part of Thailand’s South. I went there recently and took a circular route, starting in Trang and going on to Phatthalung, Songkhla and Satun, then returning to Trang without retracing my original route.
A very fishy tale
B Magazine, Suthon Sukphisit, Published on 16/03/2014
» There is probably no way to determine how much nam pla Thais consume in the course of a year, but we can probably assume that all Thais eat at least a teaspoonful per meal, and every day. It is an ingredient in almost every Thai dish.
I do like to be beside the seaside
B Magazine, Suthon Sukphisit, Published on 02/02/2014
» Thailand's cool season only lasts two or three months, and only gets really chilly when fronts of cold air come down from China. These cold snaps usually only last for a short period of time, however, so tourists who want to immerse themselves in the cool season weather like to head to the North, or to Khao