Showing 1 - 5 of 5
A sunshine state of mind
B Magazine, Suthon Sukphisit, Published on 25/06/2017
» There's more than a handful of things that Fort Lauderdale, Florida, and Bangkok have in common. For one, both places are hot, humid and rainy. Another thing is that they are both swarmed by mosquitoes, and palm, coconut and banana trees can be seen everywhere. A visit to Fort Lauderdale could very well make you feel right at home, save for the fact that cars drive on the right side of the road and the city boasts much better urban planning.
Soaking up the sun
B Magazine, Suthon Sukphisit, Published on 19/02/2017
» Conjure up a mental list of old-fashioned dishes that still make the mouth water, and then notice how many include main ingredients that are dried or salted. Here's a personal selection: nuea khem tom kathi sai hawm daeng (salted beef stewed with shallots in coconut cream), nuea khem cheek pen sen foy phat kap namtaan (shredded salted dried beef stir-fried with palm sugar), plaa chon taak haeng khem tom kathi proong rote baeb tomyam sai bai makhaam awn (salted and dried snakehead fish stewed with sour-spicy seasonings in coconut cream with tender tamarind leaves), hua plaa chon taak haeng khem sai kathi sai fak (dried salted snakehead fish head stewed with coconut cream and squash), hoy malaeng phuu taak haeng khem phat kap nam taan (salted and dried mussels stir-fried with palm sugar or the same mussels simmered into a curry with pineapple). The list goes on.
It's a jungle out there
B Magazine, Suthon Sukphisit, Published on 22/01/2017
» If you make a trip to a place like Sangkhla Buri district in Kanchanaburi, or maybe Ban Rai district in Uthai Thani or Dan Chang district in Suphan Buri, you'll feel that you have left the city far behind and are in a very different environment. So when mealtime comes and you get hungry, you'll probably want to find a restaurant whose character matches that of the town -- one with a view of surrounding forest and mountains, if possible.
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.
A culinary melting pot
B Magazine, Suthon Sukphisit, Published on 28/08/2016
» Think of a favourite dish and then consider the various ingredients that come together to make it. You'll see that they are drawn from many different sources, some of them borrowed from other culinary traditions. One good example is pad Thai. Almost everything that goes into it is Chinese, from the small-gauge rice noodles to the tofu, beansprouts, hua chai po (Chinese turnip), Chinese leeks, dried shrimp, peanuts and even the duck eggs (in the past, ducks in Thailand were raised by Chinese). In terms of its ingredients, this familiar dish is Chinese from top to bottom, although whether it was a Thai or a Chinese cook who first prepared it, I don't know.