Showing 1 - 6 of 6
The pros and cons of eating out
B Magazine, Suthon Sukphisit, Published on 18/08/2019
» I am often asked which one is better and cheaper -- cooking at home or eating out. Some people are wondering why food shops and noodle shops sell the same dishes at different prices. In the meantime, many are figuring out the operating cost of restaurants to compare with the cost of home cooking.
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.
An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
The robe offering
B Magazine, Suthon Sukphisit, Published on 02/12/2018
» A combined festival of merit-making and dining takes place once a year. It's a festival most Buddhists wouldn't miss, the kathina ceremony.
Home comforts
B Magazine, Suthon Sukphisit, Published on 05/03/2017
» When you see a country housewife picking krathin shoots along the fence bordering her property and gathering pea-sized eggplants called makhuea phuang, she'll probably tell you that she is going to pound up some nam phrik (chilli dip sauce).
Having enough on your plate
B Magazine, Suthon Sukphisit, Published on 14/08/2016
» By the term "one-dish meal", most people mean a meal where a single plateful will fill them up. But using satiety as the basis if the definition doesn't really work, because people have different capacities. Some eat very little, while others prefer a big meal. For example, some food shop customers might not feel full after finishing off a plate of pork fried rice and order a plate of kui tiao sen yai raad naa (broad rice noodles with meat in gravy) as a follow up, or start off with pork noodles and then move on to a bowl of yen ta fo. Both examples show that it takes a combination of these dishes to fill up some members of the clientele, and that both cooked-to-order food shops and noodles shops will offer a variety of dishes.