Showing 191 - 198 of 198
Breadmakers' recipe for success won't go stale
B Magazine, Suthon Sukphisit, Published on 22/04/2012
» Thailand's cuisine boasts hundreds of delicious dishes, but most lose much of their appeal if there is no rice to go along with them. Similarly, most Western meals fall short of perfection if there is no bread on the table.
Culture served up daily at-markets
B Magazine, Suthon Sukphisit, Published on 15/04/2012
» In Thailand, markets offer far more than just food and household items. Anyone intrigued by the country's language and culture, society and environment will find a lot to interest them in a market, as well as things that give insight into Thailand's economy, creative ingenuity, handicrafts and regional cuisines. In a way, a Thai fresh market can be seen as a rich, living reference library on all things Thai.
China's culinary trail to Thailand
B Magazine, Suthon Sukphisit, Published on 08/04/2012
» Fried favourites pad thai, hoy thawt and khanom pakkad are all Chinese dishes. Despite its name, pad thai is a Chinese invention, its moniker only signifying that it is different from the other fried noodle dishes created by Chinese cooks.
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.
Disharmony in dinnerware sign of a close community
B Magazine, Suthon Sukphisit, Published on 12/02/2012
» When a merit-making ceremony is held at a provincial temple and it is the type where meals are served, it will usually take place on the pavilion called the sala kanprien, an all-purpose structure. People will eat seated on the floor in groups of four or five, enjoying dishes arranged on trays.
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.