Showing 41 - 50 of 61
The rich variety of thai curries
B Magazine, Suthon Sukphisit, Published on 04/05/2014
» When you want to eat a quick Thai meal, there are plenty of choices. All kinds of noodle soup dishes, khao man gai (Hainanese chicken and rice), khao moo daeng (rice with Chinese red pork and sauce), kui tio rad na (rice noodles topped with meat, gravy and vegetables) and kui tio pad see iew (rice noodles stir-fried with black soya sauce), for starters.
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.
Hilltribe market a weekly jewel
B Magazine, Suthon Sukphisit, Published on 20/10/2013
» Anyone who has spent time roaming around Thailand's local markets will agree that they can provide a clear idea of the surrounding area's character. There are many different kinds of markets. Some convene in the morning, others in the evening. Some are convenient for Bangkok residents and others require some travelling to reach.
A taste of the north
B Magazine, Suthon Sukphisit, Published on 13/10/2013
» Many things attract tourists to Chiang Mai. There are its natural beauties and ancient historical sites, streetside vendors selling handicrafts and, an especially alluring feature for many visitors, restaurants offering all kinds of food. The chance to taste such an array of tasty dishes, some of them unavailable elsewhere, make a visit to Chiang Mai especially worthwhile from the food standpoint alone.
Back to basics: Tracking down the best ingredients
B Magazine, Suthon Sukphisit, Published on 04/08/2013
» Cooks need three things to prepare any given dish: the right cooking equipment, prepared ingredients including condiments and sauces, dried chillies and the like, and fresh ingredients such as meat, fish and vegetables.
All the fun of the fair?
B Magazine, Suthon Sukphisit, Published on 28/07/2013
» The Otop fairs are among the big events that take place at the end of each year. All kinds of goods are sold _ clothing, handicrafts, foods and other things made locally _ with so many products on display from so many provinces, duplicating and competing with each other in such profusion in terms of quality and price, that visitors can be forgiven for not knowing what to make of it all.
Where's the beef?
B Magazine, Suthon Sukphisit, Published on 14/07/2013
» There are always reasons for choosing the specific meat to be used in making a given Thai dish, and generally they have remained the same over the centuries. Khanom jeen nam ya (fermented rice noodles with a spicy pureed fish-based sauce) must be made with fresh fish _ dried fish, dried shrimp or pork won't do. Tom jeud bai tamlueng (a bland soup that includes the shoots of a morning glory-like vine) has to be made with minced pork, not minced fish or chicken, and kaeng som made with any kind of vegetable calls for fish and nothing else as the protein. Pork and chicken are out.
Balancing the four elements of thai cuisine
B Magazine, Suthon Sukphisit, Published on 05/05/2013
» The delicious flavour of Thai food has its basis in a combination of four tastes _ sour, salty, sweet, and spicy _ which are balanced differently depending on the dish. In some foods sweetness dominates _the thick, sweet, coconut cream-based curries made with pork, chicken, or beef called phanaeng, are a good example, as are the Chinese aromatic stewed pork belly dish called palo moo sam chan and the sugary shredded pork known as moo wan. Others put the stress on chilli heat. Pad cha pla krabane (a spicy stir-fry of stingray, herbs, and potent seasonings including chilli), pla duc pad phet (catfish stir-fried with chilli and other seasonings), or the fiery southern curry called kaeng tai pla.
For healthy eating, there's no place like home
B Magazine, Suthon Sukphisit, Published on 28/04/2013
» Concerns about the connection between physical well-being and the food we eat have been especially strong in Thailand lately. We hear a lot about the idea that diet is an important cause of many conditions, especially obesity.
This big city went to the markets
B Magazine, Suthon Sukphisit, Published on 14/04/2013
» Bangkok is a huge city that continues to expand on a daily basis. Some parts of the city are so densely populated that there is hardly room for grass to grow. When the crowding reaches that point, some people move out to surrounding provinces such as Nonthaburi, Pathum Thani, Nakhon Pathom, and Samut Prakan. The city's growth involves both people from metropolitan Bangkok who move to the suburbs to escape the crowding, and those from the provinces who are unable to find places to live in the city and therefore settle in the surrounding areas.