Showing 1 - 10 of 21
Sweet success
B Magazine, Suthon Sukphisit, Published on 21/07/2019
» Sugar is indispensable to Thai cuisine. Granular sugar is widely used in the present day but sugars made from sugar palm or coconut trees or sugarcane are still as suitable for traditional Thai dishes and sweets as ever.
A tour of taste
Life, Suthon Sukphisit, Published on 05/10/2018
» The Vietnamese are no strangers to Thailand. Going back 230 years, to the beginning of the Ratanakosin reign, a group of Vietnamese were forced to move into Kanchanaburi province as a military troupe to protect the country from war enemies.
Weighing risks of herbicide
B Magazine, Suthon Sukphisit, Published on 15/07/2018
» Many stories have been told about people, despairing of life, taking the herbicide paraquat as a way out.
A flash in the pan
B Magazine, Suthon Sukphisit, Published on 21/05/2017
» The most notorious pan in Thailand now is the Korea King pan being sold through social media and home shopping networks. The value-adding word "Korea" makes the Teflon pan seem more hi-so and eligible to be expensive. The product's advertisement claims that the frying equipment is worth 13,000 baht but the buy-one-get-one promotion offers shoppers two for only 3,300 baht. The importers are said to spend 15-16 million baht a month for such advertising but so far they have made up to 8 billion baht.
Freshly squeezed
B Magazine, Suthon Sukphisit, Published on 20/11/2016
» Those cold fruit drinks, called nam ponlamaipan in Thai, in which fruit juice is blended together with ice to form a slushy mixture, are very popular in Thailand. You can order them made with the juice of limes, oranges, watermelon, guava, tender coconut, and other fruits, or in combinations. People go for them because they combine sweetness, coolness and the flavour of a favourite fruit. Most coffee shops offer them for customers who are not in the mood for coffee, tea, or carbonated beverages.
In His Nature
B Magazine, Suthon Sukphisit, Published on 13/11/2016
» When we were children, one of the first people who taught us what we needed to know was our father. He taught us how to pour ourselves some water to drink, to tuck in our shirts so they didn't stick out on the side, how to be careful when eating fish so that no bone got stuck in our throat and so much else. Once we had learned these things, he moved on to more advanced matters, and when we had mastered them, it made him proud.
Something's in the air
B Magazine, Suthon Sukphisit, Published on 11/09/2016
» Food appeals to us not just because of its taste, which can combine sourness, saltiness, sweetness, bitterness and chilli heat with endless variety, but also because of its aroma. But it is not just the combination of meat, vegetables and seasonings together with the cooking technique that automatically creates the fragrance that wafts from a finished dish. It is a careful selection by the cook of ingredients that will create or enhance its aroma.
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.
Souped up broth best served hot
B Magazine, Suthon Sukphisit, Published on 27/12/2015
» When you eat a meal in China, there will probably be an array of different dishes on the table. One thing that can never be missing, however, is some kind of dish with a broth. Here, you have to be careful to avoid being scalded. Dishes hot from the stove usually have steam rising up from them, but the broth in Chinese dishes gives no such warning. These foods appear cool and harmless, but if you aren't careful you'll leave the table with your tongue fully cooked.
The noodle superpower
B Magazine, Suthon Sukphisit, Published on 06/12/2015
» A couple of weeks ago I wrote that Thailand was full of shops and vendors offering grilled chicken, and that this dish will remain a favourite with Thais for a long time to come.