Showing 31 - 40 of 53
Use your noodle
B Magazine, Suthon Sukphisit, Published on 30/03/2014
» Here is a phenomenon unique in a way that only noodle connoisseurs will appreciate — a place where kui tio restaurants of many different kinds exist in the same area. Each has its own distinctive character. All were established many years ago. Each can boast kitchen skills that will be vouched for by anyone who can recognise a good bowl of noodles. And all maintain standards at an unchanging high level.
A very fishy tale
B Magazine, Suthon Sukphisit, Published on 16/03/2014
» There is probably no way to determine how much nam pla Thais consume in the course of a year, but we can probably assume that all Thais eat at least a teaspoonful per meal, and every day. It is an ingredient in almost every Thai dish.
Oodles of noodles
B Magazine, Suthon Sukphisit, Published on 19/01/2014
» It would be hard to find someone who would say no to a good bowl of bami, the wheat-flour noodles served in restaurants on almost every street and soi in Bangkok. The two kinds that people know best are packaged instant noodles, familiar under brand names such as Mama and Wai Wai, and the fresh bami sold in noodle restaurants.
You can't beat the taste of local food
B Magazine, Suthon Sukphisit, Published on 12/01/2014
» Just about every branch of the media, from television to print media such as newspapers and magazines, seems to share the view that readers, viewers and listeners are always ready for items about food and eating.
Hilltribe market a weekly jewel
B Magazine, Suthon Sukphisit, Published on 20/10/2013
» Anyone who has spent time roaming around Thailand's local markets will agree that they can provide a clear idea of the surrounding area's character. There are many different kinds of markets. Some convene in the morning, others in the evening. Some are convenient for Bangkok residents and others require some travelling to reach.
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.
A dish for all seasonings
B Magazine, Suthon Sukphisit, Published on 06/10/2013
» The foods that represent the North for many people are khao soi and northern-style laab, but in considering the roles that each of these dishes plays in the daily life of the country's northerners, it is probably laab that is the region's truer culinary symbol. It is the one dish that is a part of every meal, although others will be served together with it (just as in the Central region, where a number of different items make up every meal).
All the fun of the fair?
B Magazine, Suthon Sukphisit, Published on 28/07/2013
» The Otop fairs are among the big events that take place at the end of each year. All kinds of goods are sold _ clothing, handicrafts, foods and other things made locally _ with so many products on display from so many provinces, duplicating and competing with each other in such profusion in terms of quality and price, that visitors can be forgiven for not knowing what to make of it all.
Fruits to sway a sweet tooth
B Magazine, Suthon Sukphisit, Published on 21/07/2013
» People tend to think that new things are better than old ones, and in the case of mobile phones, computers, cars, shoes and the like, they are probably right. But it's a different story with recipes. We can be sure that dishes that have been popular for generations and that leave nothing to be desired will be with us as long as Thai food is prepared. Old-fashioned dishes are like a river that flows slowly and quietly, not turbulently and noisily as a newly-formed wave. People who appreciate them are mostly from older generations.
'Pla Ra': Don't follow your nose
B Magazine, Suthon Sukphisit, Published on 30/06/2013
» Three things that are absolutely essential to Thai cooking are kapi, nam pla and pla ra. Without them Thai food would be as insipid as dishwater. And Thailand isn't the only country whose cuisine depends on them. The cooking of Laos, Cambodia and Vietnam couldn't exist without them either. Each of these countries keeps improving the quality of their kapi, nam pla and pla ra in their efforts to get their versions respected as the best of all. The Central region is not the only area where pla ra is eaten. It is part of the daily diet of practically every person in every household in Isan. One of the simplest ways to eat it is just to dip some sticky rice into pla ra and follow it with some chillies. For other meals, when different kinds of food are eaten, every dish, every sauce, every nam prik will contain it.