Showing 1 - 6 of 6
The age of perfectionists
B Magazine, Suthon Sukphisit, Published on 11/12/2016
» This is the age of data. Making food is easy now because there are cookbooks everywhere and ingredients of all kinds are widely available and easy to buy. Any bookshop will have its cookbook section, offering an array of volumes with clear photographs and precise instructions as to measurements and techniques.
Devilishly delicious detail
B Magazine, Suthon Sukphisit, Published on 18/09/2016
» Doing your own cooking gives you many advantages. For one, you are able to choose and buy the ingredients, selecting them from the array available at the market to ensure that they are clean and safe, and priced to match your budget. Just as important is the ability it gives you to try a recipe and see how it goes over with your family members, and to possibly make adjustments later to bring it into line with their preferences.
Pride and khoi
B Magazine, Suthon Sukphisit, Published on 29/05/2016
» When driving around Bangkok you'll notice long stretches of ornamental plants; dense, hedge-like bushes cut into different decorative shapes. The straight twigs and leaves at the end of the branches might be shaped into spheres, and sometimes the entire plant has been sculpted into an animal form, elephants being especially popular. Often, a row of the dense plants will be planted next to a wall to create a parallel, vegetable fence.
Grills and Thrills
B Magazine, Suthon Sukphisit, Published on 13/03/2016
» If you think in terms of time spent, it might seem that the methods our ancestors used to cook food were very demanding. Take grilling fish on a charcoal stove, for example. In those days, people thought of grilled fish as a simple dish. All you had to do was get the stove ready, put in some dried coconut husks as fuel, set the fish on the grill and cover them with banana leaves. The banana leaves kept the smoke inside so that it would flavour the fish and also stopped the breeze from blowing directly onto the coconut husks and making them burst into flames.
Street and sour
B Magazine, Suthon Sukphisit, Published on 20/12/2015
» A couple of months ago a survey was conducted to determine how people abroad viewed Thailand’s food. The result was that phat Thai was thought to be the national dish. Thai food, people thought, had to be sprinkled with pounded peanuts, and was made with fresh herbs that might include galangal and krachaai, although ginger could be used instead. A Thai dish had to be extremely spicy and was eaten with chopsticks. It was suitable for vegetarians and was cheap.
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.