Showing 1 - 4 of 4
A pungent debate
B Magazine, Suthon Sukphisit, Published on 24/06/2018
» Three weeks ago, a report was published by the Commerce Ministry addressing the drop in garlic prices in the North. It explained the ministry had contacted noodle chain Chai See Mee Kiew to buy more garlic to make the krathiam jiew (deep fried garlic) that tops their dishes.
The old and the new
B Magazine, Suthon Sukphisit, Published on 24/01/2016
» When you read old Thai cookbooks, you will find certain very specific descriptive words often appear with the instructions on how to prepare a dish. These can be very interesting, as they give an insight into how cooks of the past chose the ingredients and techniques that would ensure the dish would turn out at its best.
Bird is the word
B Magazine, Suthon Sukphisit, Published on 08/11/2015
» I probably sound like I’m bragging or exaggerating when I say Thailand is home to the greatest variety of grilled chicken in the world. Be that as it may, there are reasons why chicken cooked this way has been such an important part of Thai cooking and over the centuries spawned countless variants.
Wait to exhale, But garlic is great
B Magazine, Suthon Sukphisit, Published on 06/05/2012
» It is always surprising to hear people say that they don't eat garlic because it seems so ubiquitous that keeping clear of it presents a challenge. Garlic is included in all kinds of dishes in almost every country worldwide. It has been used for thousands of years, and although the plant originated in Asia it has long since spread throughout the West. Even bread, that symbol of Western cuisine among rice-eating Asians, is sometimes flavoured with it.