Showing 1 - 10 of 53
Ministry of pests
Life, Suthon Sukphisit, Published on 03/08/2020
» I find it very hard to believe that the Ministry of Industry has listed 13 widely used herbal plants -- citronella grass, neem, turmeric, ginger, Chinese ginger, African marigold, Siam weed or bitter bush, tea seed cake, chilli, Chinese celery, ringworm bush, glory lily and stemona -- as hazardous substances.
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.
Food for thought
B Magazine, Suthon Sukphisit, Published on 11/08/2019
» Designing a good kitchen is a tricky task that requires a lot of thought and planning. Kitchens in modern housing, however, often seem to be something of an afterthought.
Yearning to breathe different air
B Magazine, Suthon Sukphisit, Published on 04/08/2019
» After living for long enough in the big city, one can fall in love easily with the fresh air, serenity of surroundings and simple but rich culture of people in the countryside. Some can feel tempted to live the rest of their lives away from Bangkok.
What is the secret to culinary success?
Suthon Sukphisit, Published on 07/07/2019
» Have you ever wondered why there are so many restaurants and food shops in Thailand? How do they create their dishes? How many different types of restaurants are there? Are all of them successful? How do the successful manage to maintain their popularity?
Unknown pleasures
B Magazine, Suthon Sukphisit, Published on 30/06/2019
» Culture Minister Vira Rojpojchanarat said his ministry will seek to have tom yum goong (spicy prawn soup) listed by Unesco as part of the country's tangible cultural heritage. That the ministry is giving some attention to Thai food culture makes for a welcome, and somewhat surprising, change.
Prices up, quality down
B Magazine, Suthon Sukphisit, Published on 23/06/2019
» Of late, news reports state that vegetable prices are rising. This must be true. Three months ago I could buy some coriander and spring onion with 5 baht. But a few days ago, I had to pay 10 baht for a lesser amount of the same veggies. Not only are coriander and spring onion going up, but so are prices of other vegetables.
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 non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
Making a good meal start at home
B Magazine, Suthon Sukphisit, Published on 28/04/2019
» Why do people in Bangkok rely mostly on food from vendors or restaurants? There are multiple answers to this. Some spend most of their time on the road. Cooking is not allowed in some apartments and condominiums. Hoarding ingredients like meat and vegetables is too complicated for some. Others have no cooking experience. Or believe it's a waste of time. Some think it costs more to cook at home than dining out.