Showing 1 - 4 of 4
The South's bypassed beauties
B Magazine, Suthon Sukphisit, Published on 18/06/2017
» The South of Thailand is full of intrigue and mystique for explorers. Despite its reputation for being rain-soaked, the region can be enjoyed across all seasons.
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.
Where's the beef?
B Magazine, Suthon Sukphisit, Published on 14/07/2013
» There are always reasons for choosing the specific meat to be used in making a given Thai dish, and generally they have remained the same over the centuries. Khanom jeen nam ya (fermented rice noodles with a spicy pureed fish-based sauce) must be made with fresh fish _ dried fish, dried shrimp or pork won't do. Tom jeud bai tamlueng (a bland soup that includes the shoots of a morning glory-like vine) has to be made with minced pork, not minced fish or chicken, and kaeng som made with any kind of vegetable calls for fish and nothing else as the protein. Pork and chicken are out.
'Kaeng Som' A thai culinary classic
B Magazine, Suthon Sukphisit, Published on 01/04/2012
» Authentic Thai food has its origins in simplicity, made from ingredients that were close at hand. Preparation was simple and did not take much time, and the dishes were served as soon as they were ready. If a number of dishes were to be eaten at the same time, the meal became special. That was the character of Thai cuisine in its original form, and one dish that remains a favourite today is kaeng som.