Showing 1 - 8 of 8
The most versatile dish
B Magazine, Suthon Sukphisit, Published on 21/10/2018
» Fried rice, one of the single most popular dishes in Thailand, has something incredible hidden inside. It has blended into all culinary cultures for a long time. Its form is very flexible, with no strict format, which allows chefs to design and change the dish the way they like. It is yummy and inexpensive. Everyone can make a fried-rice dish.
The restos outlasting the past
B Magazine, Suthon Sukphisit, Published on 25/12/2016
» If you are someone who has been seriously devoted to food for years, you will probably experience a special feeling when you think back to old-style dishes. They were dishes that would not disappoint, and by now have a kind of immortality to them. If you had a chance to taste food like this again, you wouldn't let such a golden opportunity pass. And if you tracked down a restaurant that has been in business for 80 to 100 years or more, and was still operating in its original location with no change in decor or in the flavour of its food, it would be like stumbling upon an enchanted palace from a fairy tale. You would feel as if you had actually passed through some portal into the past.
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.
A tale of two markets
B Magazine, Suthon Sukphisit, Published on 10/08/2014
» In Thailand when we talk about a market, the term is too broad to give a clear picture of the kind of place we mean. But if we specify a fruit market, or a market for vegetables, flowers or seafood, or maybe a floating or weekend market, listeners get a better idea of what we’re talking about and what types of goods are sold there.
A taste of the north
B Magazine, Suthon Sukphisit, Published on 13/10/2013
» Many things attract tourists to Chiang Mai. There are its natural beauties and ancient historical sites, streetside vendors selling handicrafts and, an especially alluring feature for many visitors, restaurants offering all kinds of food. The chance to taste such an array of tasty dishes, some of them unavailable elsewhere, make a visit to Chiang Mai especially worthwhile from the food standpoint alone.
Back to basics: Tracking down the best ingredients
B Magazine, Suthon Sukphisit, Published on 04/08/2013
» Cooks need three things to prepare any given dish: the right cooking equipment, prepared ingredients including condiments and sauces, dried chillies and the like, and fresh ingredients such as meat, fish and vegetables.
Locked up women find fresh outlook thanks to royal programme
Spectrum, Suthon Sukphisit, Published on 24/06/2012
» Of Thailand's 25,000 female prisoners, 85% are there due to drug-related offences. Compared to other world prison populations, this percentage is inordinately high, as is that of the rising number of female inmates in relation to male inmates _ some 17% of Thailand's prison population is female. Many are arrested after becoming involved in the drug trade, used as tools by dealers. As young as 18, they are drawn into the wrong kind of company, their gullibility exploited. They tend to be girls with little education from poor families who are desperate for money.
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.