Showing 81 - 90 of 198
Back to basics
B Magazine, Suthon Sukphisit, Published on 10/01/2016
» A special welcome to those people who are retiring this year. From now on, no need to get up in the morning just to head off to work. Some may feel comfortable with their new freedom and be content just to do nothing, while others will see it as an opportunity to do some of the travelling they have been dreaming about for years.
Old kitchen artistry
B Magazine, Suthon Sukphisit, Published on 03/01/2016
» The kitchen equipment we use these days can look very modern, even futuristic, and who can guess what form it will take in the future? If we look in the other direction, at the apparatus our ancestors used for cooking, we’ll find that quite a few of them survive now.
Souped up broth best served hot
B Magazine, Suthon Sukphisit, Published on 27/12/2015
» When you eat a meal in China, there will probably be an array of different dishes on the table. One thing that can never be missing, however, is some kind of dish with a broth. Here, you have to be careful to avoid being scalded. Dishes hot from the stove usually have steam rising up from them, but the broth in Chinese dishes gives no such warning. These foods appear cool and harmless, but if you aren't careful you'll leave the table with your tongue fully cooked.
Danger lurking in your dinner
B Magazine, Suthon Sukphisit, Published on 13/12/2015
» It is really incredible that the Department of Medical Sciences at the Ministry of Public Health has stated that fresh food treated with formalin can be made safe for consumption by washing and cooking. One high-ranking department official explained in detail that formalin is water-soluble, and that when it is present in fresh foods such as seafood, pork, chicken, or vegetables, repeated washing can reduce the quantity, and since most of these foods will be cooked, the heat will make whatever remains safe to eat.
The search for the real phat Thai
B Magazine, Suthon Sukphisit, Published on 29/11/2015
» Anyone who makes phat Thai for sale and can’t produce a tasty version of the dish probably shouldn’t try to cook anything else, because preparing this favourite properly is no great feat. The ingredients needed to make it are all easy to get hold of: kuay tio sen lek (thin rice noodles), shallots, tofu, peanuts, small dried shrimp, chopped salted Chinese radish, eggs, bean sprouts, kui chaai (garlic chives), vinegar or sour tamarind water, palm sugar, nam plaa, ground dried chillies and fresh vegetables to eat with the noodles — banana flower, spring onion or bai bua boke (leaves of the Asian pennywort plant).
A beef about tradition
B Magazine, Suthon Sukphisit, Published on 22/11/2015
» Until recently I had the mistaken idea that people were eating less beef than they once did. So many dishes that were once made with beef were now being made with pork instead.
Gather around Chinese table
B Magazine, Suthon Sukphisit, Published on 25/10/2015
» Most people who have enjoyed a to jeen (Chinese table) meal probably think it is a style of eating of Chinese origin that was spread though the world, including to Thailand, by Chinese emigrants. A to jeen meal is eaten at a large, round table that seats 10, with Chinese dishes brought out gradually over time, from appetisers through soup, main dishes of different types based on fish, chicken, duck, pork, then fried rice, and finally dessert. In all, 10 dishes will be served to the 10 people sitting at each table, and afterwards the guests are expected to be so full that they could not manage even one more mouthful.
Tap jak of all trades
B Magazine, Suthon Sukphisit, Published on 18/10/2015
» In the past, this column has taken a look at many of the plants found in Thailand’s fields and kitchen gardens — the trees that bear coconuts, bananas, tamarind, mangoes and papayas and smaller plants grown close to the house, like lime trees, chillies, kaffir lime, taling pling, galangal, ginger, lemon grass and different kinds of basil.
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.
Turning back the kitchen clock
B Magazine, Suthon Sukphisit, Published on 20/09/2015
» People who like to cook tend to find their interest in food extending to other aspects of cuisine, too. They will seek out local dishes not familiar at home, for example, and will sample dishes that they already know well to experience differences in flavour and make comparisons.