Showing 31 - 40 of 61
Recipes for success
B Magazine, Suthon Sukphisit, Published on 31/05/2015
» Ask a noodle seller why they have chosen this particular business and you may well get this answer: noodles are easy to make, the investment is low and profits are good. Put the same question to the owner of a curry and rice shop and quite likely you will hear that he or she knew how to prepare the dishes, or perhaps had worked in another curry and rice shop, and that the food is easy to sell. People like it, and if you can set up shop near a market, dormitory or factory, business will be especially good.
Get cracking
B Magazine, Suthon Sukphisit, Published on 03/05/2015
» If mealtime is approaching and you haven’t given much thought to what you are going to eat, a simple omelette is a good choice. You can’t really go wrong with the basic recipe: break and beat the eggs, season with some nam pla, fry until done and serve with some hot rice.
A million ways to pig out
B Magazine, Suthon Sukphisit, Published on 26/04/2015
» If you were to take a poll of what is the world’s most well-known dish, one of the answers you would hear again and again is grilled pork, in one of its many forms. And if you were to ask where it was at its best, you might be told that it is delicious no matter where you get it.
Making the most of it
B Magazine, Suthon Sukphisit, Published on 21/12/2014
» It is intriguing to look at the differences between food prepared in different parts the country. The character and weather of each region plays an important part in it. The plants used in cooking, for example, may not be the same. In the South of Thailand there are the strong-smelling beans called sataw, and the larger ones known as luuk nieng, neither of them found in the North (although these days they are cultivated commercially in Isan, the local people do not yet eat them stir-fried with kapi and shrimp, as they do further south). But Isan and the North do have indigenous mushrooms like het lom and het ra-ngoke as well as dill, none of which are grown in the Central Region. The aromatic rhizomes called hua raew and krawaan grown in the East around Chanthaburi are not used in the kitchens of Kanchanaburi or Phetchaburi.
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.
'Yam' that makes you go 'yum'
B Magazine, Suthon Sukphisit, Published on 26/10/2014
» Thailand's cuisine spans many kinds of dishes, among them kaeng (curries and soups), boiled and steamed dishes, stir-fries, deep-fried dishes and more. Some go together well to form pairs. Kaeng khio waan (a spicy, coconut cream-based curry) with phat phak khana kap pla khem (Chinese broccoli stir-fried with salted fish), kaeng som phak boong kap khai jio (a sweet-sour-spicy, soup-like curry together with omelette), kaeng pa pla sai (a very spicy fish curry made without coconut cream) with pla chon daed dio thawt (deep-fried semi-dried snakehead fish), kaeng lueang pla kraphong (a fiery Southern variant of kaeng som made with sea bass) with moo waan (sugar-sweetened pork), and kaeng lieng nam tao (a vegetable soup containing gourds) with dried mussels fried with sugar and nam pla to make them sweet and salty, are just a few from an endless list of Thai dishes that pair up nicely.
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?
A fond foodie farewell
B Magazine, Suthon Sukphisit, Published on 01/06/2014
» Last week was Satun, this week we’re off to Trang, the final stage of my tour of the South. This province isn’t one of the top tourist destinations like Krabi, Phangnga or Phuket, but it is ideal for those who prefer a quiet spot with beautiful beaches without mobs of tourists swarming around, a place where they can spend time looking at interesting local attractions and finding good things to eat.
On song in Songkhla
Suthon Sukphisit, Published on 18/05/2014
» Last week I began a tour of the South in Phatthalung. Today I’d like to continue on to Songkhla by crossing the bridge and elevated road across Thalay Noi in Phatthalung to Amphoe Ranote in Songkhla. The road is wide and smooth, and the route is direct.
Heading down South
B Magazine, Suthon Sukphisit, Published on 11/05/2014
» This week, I’d like to take a look at another part of Thailand’s South. I went there recently and took a circular route, starting in Trang and going on to Phatthalung, Songkhla and Satun, then returning to Trang without retracing my original route.