Showing 1 - 6 of 6
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.
Local wisdom
B Magazine, Suthon Sukphisit, Published on 23/12/2018
» Let's have a look at some regional food that is representative of different regions. Nasi dagang is a speciality in the three southernmost provinces of Pattani, Narathiwat and Yala. It consists of rice cooked in coconut milk, with salt, sugar, cumin, fenugreek, ginger and shallots. This type of rice is suitable for fish curry and chicken curry. In the past, it was typically reserved for important occasions, but now it's considered part of the regular cuisine.
From farm to table
B Magazine, Suthon Sukphisit, Published on 20/08/2017
» The popularity of Western cuisine is growing in Thailand, one of the most likely reasons behind this being the initiative taken by embassies and chambers of commerce to show off their specialities abroad. These organisations host food festivals where they invite famous chefs to introduce their countries' most celebrated dishes and food products to Thais.
Rise and dine
B Magazine, Suthon Sukphisit, Published on 13/08/2017
» Research dictates that human beings have to eat in the morning to get fuel for the day. It's clear that breakfast is important and we shouldn't skip it. The time we spend sleeping overnight is time spent without nutritional intake. If you omit the first meal of the day, you might feel more weakened and, in the worst of scenarios, prone to sickness.
Homegrown ingredients
B Magazine, Suthon Sukphisit, Published on 23/10/2016
» If you like cooking for yourself, why not get serious and try growing your own vegetable right at home? The ones that you really need all the time are chillies (phrik khee nuu), lemon grass, galangal, saw-tooth herb (phak chee farang), and the different types of basil, known in Thai as bai kraphrao, bai horapha and yee raa.
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.