Showing 21 - 30 of 34
A small place with big heart
B Magazine, Suthon Sukphisit, Published on 30/11/2014
» Photharam in Ratchaburi province is a small district that might seem unremarkable at first. It has nothing to draw tourists, is not important economically, boasts nothing flashily contemporary, is innocent of hotels and, in short, has nothing to attract the eye or make you take a second look. But if you stay there for a while and look at things slowly and carefully you will be fascinated by Photharam. There are intriguing things to be found beneath its modest surface.
The old ways of making rice nice
B Magazine, Suthon Sukphisit, Published on 05/10/2014
» Everything evolves and changes. Even cooking rice evolves in ways to keep it tasty and appealing. Nowadays we have electric rice cookers and microwave ovens. All you have to do is push a button and let the electricity do the work. You don't need any special skill or technique. But before we reached this point, the situation was more complicated.
Tasty and versatile pork belly
B Magazine, Suthon Sukphisit, Published on 17/08/2014
» The three layers that give moo sam chan (three-layer pork, or pork belly) its name are the skin, the fat and the meat. They make up the largest cut of pork and the one used in the most recipes. But what are these recipes, and what do they taste like?
Taking a breath
B Magazine, Suthon Sukphisit, Published on 23/02/2014
» Most people accept the idea of Chiang Mai as the capital of the North, perhaps because it resembles Bangkok in many ways. Both cities have circular roads running around them, and both have intersections with tunnels and pedestrian overpasses. Central Chiang Mai has more condominiums and big hotels than any other city in Thailand except Bangkok.
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.
I do like to be beside the seaside
B Magazine, Suthon Sukphisit, Published on 02/02/2014
» Thailand's cool season only lasts two or three months, and only gets really chilly when fronts of cold air come down from China. These cold snaps usually only last for a short period of time, however, so tourists who want to immerse themselves in the cool season weather like to head to the North, or to Khao
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.
Community spirit lives on
B Magazine, Suthon Sukphisit, Published on 08/12/2013
» Thailand's repertoire of food rests on three different bases. The first is the household _ foods to be cooked and eaten at home. Some of these dishes are easy to prepare, while others require more work, such as various nam prik (chilli dip sauces) and curries.
Tales from the kitchen
B Magazine, Suthon Sukphisit, Published on 08/09/2013
» A meal sitting in front of you on a table, or any dish served anywhere, can tell you a great deal about the community, environment, way of thinking and experiences of the person who prepared it. Once you have understood these things, the food will not offer only delicious flavours, it will also be nourishment for the brain, increasing your understanding of the significance of the food and how it came to exist. Put simply, food is something that can tell a story.
If it's not hainanese it's not really 'Khao Man Gai'
B Magazine, Suthon Sukphisit, Published on 16/06/2013
» Few people will refuse a plate of khao man gai (chicken with rice), at least as long as a crucial condition is met _ it must be the authentic Hainanese versions of the dish. The true aficionado of this dish will probably walk away from the khao man gai sold in food courts or from roadside stalls, where it is usually prepared by vendors from Isan rather than by Hainanese chefs. Also to be avoided are the places that sell khao man gai together with rice topped with Chinese red pork or grilled duck. The cooks there are unlikely to be experts at preparing real khao man gai.