Showing 31 - 40 of 61
A sauce of inspiration
B Magazine, Suthon Sukphisit, Published on 17/01/2016
» No unpopular food will ever inspire sellers to start savaging each other for customers. On the other hand, if the food product is widely enjoyed, has been around for a long time and goes well with a variety of different kinds of dishes, it may inspire competition and appear on the shelves under many brand names to give buyers a choice.
Street and sour
B Magazine, Suthon Sukphisit, Published on 20/12/2015
» A couple of months ago a survey was conducted to determine how people abroad viewed Thailand’s food. The result was that phat Thai was thought to be the national dish. Thai food, people thought, had to be sprinkled with pounded peanuts, and was made with fresh herbs that might include galangal and krachaai, although ginger could be used instead. A Thai dish had to be extremely spicy and was eaten with chopsticks. It was suitable for vegetarians and was cheap.
Gather around Chinese table
B Magazine, Suthon Sukphisit, Published on 25/10/2015
» Most people who have enjoyed a to jeen (Chinese table) meal probably think it is a style of eating of Chinese origin that was spread though the world, including to Thailand, by Chinese emigrants. A to jeen meal is eaten at a large, round table that seats 10, with Chinese dishes brought out gradually over time, from appetisers through soup, main dishes of different types based on fish, chicken, duck, pork, then fried rice, and finally dessert. In all, 10 dishes will be served to the 10 people sitting at each table, and afterwards the guests are expected to be so full that they could not manage even one more mouthful.
Tap jak of all trades
B Magazine, Suthon Sukphisit, Published on 18/10/2015
» In the past, this column has taken a look at many of the plants found in Thailand’s fields and kitchen gardens — the trees that bear coconuts, bananas, tamarind, mangoes and papayas and smaller plants grown close to the house, like lime trees, chillies, kaffir lime, taling pling, galangal, ginger, lemon grass and different kinds of basil.
Off the beaten Trat
B Magazine, Suthon Sukphisit, Published on 06/09/2015
» If you were to tell 100 people that you had just come back from a short vacation in Trat province, all of them would assume that you’d gone to Koh Chang, because tourists think of that island as a slice of paradise. There are more than 200 hotels on Koh Chang, and white sandy beaches and dive spots with gorgeous coral. Seafood restaurants, bars and entertainment spots abound, so it is no wonder that you see as many tourists strolling around on Koh Chang as you do on Silom Road in Bangkok.
Eaten alive
B Magazine, Suthon Sukphisit, Published on 28/06/2015
» Even if we attempt to look at the subject impartially, and with a knowledge of the foods that most people prefer to eat today, we might wonder how it was that Thais of the past were able to create and enjoy certain dishes.
Get cracking
B Magazine, Suthon Sukphisit, Published on 03/05/2015
» If mealtime is approaching and you haven’t given much thought to what you are going to eat, a simple omelette is a good choice. You can’t really go wrong with the basic recipe: break and beat the eggs, season with some nam pla, fry until done and serve with some hot rice.
Flavours from foreign lands
B Magazine, Suthon Sukphisit, Published on 15/03/2015
» We are always discovering new dishes, many of them created when the influence of one type of cooking brings fresh ideas into another. This process has always been with us, and is one way in which the global culinary repertoire grows. When a new idea is absorbed it is usually adapted to use local ingredients and techniques that make it appetising to the cook’s personal taste. Adaptation of this kind takes place in all countries and cultures.
Cutting to the point
B Magazine, Suthon Sukphisit, Published on 08/03/2015
» The first tool to appear in the world, invented by the Middle Stone Age man of the Mesolithic Period around 6,000 BC, was the knife. The first ones we know of were chipped from stone or seashells, with the edges or point sharpened to carve meat or remove animal skins to make clothing.
The Thais that blend us together
B Magazine, Suthon Sukphisit, Published on 18/01/2015
» When things that were once familiar change or disappear, we can either regret their loss or feel relief that they are gone. There are features of our political past that we wouldn’t want to have back, while changes for the better in health care give points to the present over what came before.