Showing 61 - 70 of 198
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.
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.
Sushi on a roll
B Magazine, Suthon Sukphisit, Published on 04/09/2016
» Sushi, the Japanese rolled rice favourite, has made itself completely at home in Thailand. It has quickly acquired the status of a younger sibling of sukiyaki, which arrived here more than 50 years ago. Over half a century, sukiyaki has adapted to local preferences and become completely naturalised in Thailand, now having little in common with the original Japanese dish.
A culinary melting pot
B Magazine, Suthon Sukphisit, Published on 28/08/2016
» Think of a favourite dish and then consider the various ingredients that come together to make it. You'll see that they are drawn from many different sources, some of them borrowed from other culinary traditions. One good example is pad Thai. Almost everything that goes into it is Chinese, from the small-gauge rice noodles to the tofu, beansprouts, hua chai po (Chinese turnip), Chinese leeks, dried shrimp, peanuts and even the duck eggs (in the past, ducks in Thailand were raised by Chinese). In terms of its ingredients, this familiar dish is Chinese from top to bottom, although whether it was a Thai or a Chinese cook who first prepared it, I don't know.
Gone but not forgotten
B Magazine, Suthon Sukphisit, Published on 07/08/2016
» Many old Thai dishes that were familiar to people of a few generations ago are gone now, but among the old dishes, a number have been revived and are appearing on menus again. In many cases there have been revisions and adaptations, however, with new ingredients introduced as substitutes for original ones that are hard to find now, or that may no longer be available at all.
You've tried the restaurants, now try the best
B Magazine, Suthon Sukphisit, Published on 24/07/2016
» Living in Bangkok for a while can create the impression that the city is a world culinary capital. There are offerings of every kind from countries all over the globe, available in every price range, whenever you want them. Atmosphere and style in the city's restaurants run the gamut. After experiencing all of this over a period of time it isn't hard to assume that living in Bangkok has taught you all you really need to know about food and dining.
Modern-Day Ordination
B Magazine, Suthon Sukphisit, Published on 17/07/2016
» In three days Khao Phansa, the start of Buddhist Lent, arrives. This important event in the Buddhist calendar never changes, although the ways in which it is observed shift with the character and social environment of the era.
Old names for a new sensation
B Magazine, Suthon Sukphisit, Published on 10/07/2016
» When a popular food or way of eating remains a favourite over time, it lodges deep in people's memories. Even if the food in its original form changes or disappears completely, new ones that come in to replace it will often be referred to by the famous old name.
Milking it for all it's worth
B Magazine, Suthon Sukphisit, Published on 12/06/2016
» It is national policy to make sure children drink milk. Besides the milk they get at home, there is also the milk they are given free at school. This policy has been in effect for a long time because it was felt that Thais were physically small and the milk would help to make them big and strong, like Westerners.
Where no roads lead to home
B Magazine, Suthon Sukphisit, Published on 15/05/2016
» If you have an interest in the good life of Thailand's past you could enjoy two happy experiences on the same day -- a visit to Khlong Bangkok Noi and a traditional Thai snack cooked by a local chef.