Showing 51 - 60 of 61
A banquet of merit
B Magazine, Suthon Sukphisit, Published on 09/02/2014
» Around the middle of last month I wrote about foods that came into being as the result of community activities, events where people worked together for a shared purpose. The participants were usually housewives of an older generation, highly skilled women with much experience in preparing food, and the dishes they made were local ones rooted in regional customs and preferences.
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.
The chinese restaurant kitchen's story
B Magazine, Suthon Sukphisit, Published on 15/09/2013
» Every kind of food has its story to tell. For example, there is chu che pla nuea awn (sheatfish in a thick curried coconut cream sauce), a dish made with curry paste that is half-way between a curry and a stir-fry. It has fewer ingredients than a curry, just sheatfish, curry seasonings, coconut cream, kaffir lime leaves, palm sugar and nam pla.
Thanks for the memories
B Magazine, Suthon Sukphisit, Published on 11/08/2013
» When things that we like disappear it is normal to miss them for a while, but with time the feeling fades and eventually we may forget them. But when the thing that disappears has to do with food that we love, it can be hard to forget.
Traditional kitchen tools that helped shape thai cuisine
B Magazine, Suthon Sukphisit, Published on 17/03/2013
» Anyone who does creative work aspires to own and use the best equipment possible. Modern designers and graphic artists want to have the latest and most capable computers and software; painters want the finest-quality canvas, pigments and brushes. Cooks are no different. When they walk into a shop that sells cooking equipment they will inevitably see things that they want, even though they may already have a kitchen full of appliances and utensils at home.
In search of the perfect papaya
B Magazine, Suthon Sukphisit, Published on 20/01/2013
» For most Thais, mention of the word "papaya" usually summons up thoughts of som tam, but the significance of this common fruit isn't limited to its role as the chief ingredients in that sour and spicy salad. It has many other uses, some with deep roots in traditional Thai culture.
For top Thai cuisine, use your noodle
B Magazine, Suthon Sukphisit, Published on 28/10/2012
» There may be more kui tio, noodle dishes, in Thailand than anywhere else. Even a partial list covers a number of noodle dishes. There's kui tio moo (rice noodles with pork), kui tio nuea (rice noodles with beef), kui tio luk chin pla (rice noodles with balls of pounded fish meat) and ba mee moo daeng (wheat noodles with Chinese red pork) or kui tio baeb Kwangtoong (Cantonese-style rice noodles). Also popular are yen ta fo (a rice noodle dish with a red sauce), kui tio Kae (Khae Chinese-style rice noodles) and kui tio Hailam (Hainanese-style rice noodles). And of course we have the standby, kui tio ped (rice noodles with duck meat), kui tio khaek (a curried rice noodle dish), khao soi (a curried wheat noodle dish), kui tio nuea liang (a beef noodle dish from Chanthaburi Province), kui tio kai mara (rice noodles with chicken and bitter melon), kui tio kai cheek baeb Ayutthaya (Ayutthaya-style rice noodles with chicken meat broken into pieces by hand). Also popular here are the Vietnamese chicken or beef rice noodles called pho. And then there are the new ones that keep appearing.
A beautiful work in progress
B Magazine, Suthon Sukphisit, Published on 30/09/2012
» These days you often hear people wondering if Thai food is as good as it used to be. Has the quality of Thai cooking gone down? The answer is, no, it's no worse than it was in the past, just different.
How sweet it was _ the tasty treasures time forgot
B Magazine, Suthon Sukphisit, Published on 22/07/2012
» A particular dish can reveal much about the ways of eating and beliefs of the culture that created it. It can also show how certain non-native ingredients came to be accepted into local cuisine and the ways culinary traditions have changed over generations.
Breadmakers' recipe for success won't go stale
B Magazine, Suthon Sukphisit, Published on 22/04/2012
» Thailand's cuisine boasts hundreds of delicious dishes, but most lose much of their appeal if there is no rice to go along with them. Similarly, most Western meals fall short of perfection if there is no bread on the table.