Showing 1 - 9 of 9
Clean up in kitchen with versatile fruit
B Magazine, Suthon Sukphisit, Published on 12/11/2017
» Growing your own backyard vegetable garden is great. One thing you should definitely have on hand is kaffir lime. It has that sour yet refreshing taste that makes it a favourite in Thai kitchens. Kaffir lime is no inferior species to lime -- it can actually be even more versatile. But it's not the only fruit or vegetable worthy of belonging in your garden.
What's cooking for breakfast?
B Magazine, Suthon Sukphisit, Published on 08/01/2017
» Everyone knows that breakfast is an important meal, but when looked at closely, it is as loaded with cultural significance as it is with vitamins and nutrients to fuel the coming day. It can provide a wealth of detailed information on the local environment, on the historical era in which it is or was eaten, the kind of work done by and the social status of the family who prepare and eat it, and the prevailing awareness of the relationship between food and good health.
The cream of the royal crop
B Magazine, Suthon Sukphisit, Published on 06/11/2016
» Whenever I am at the Or Tor Kor Market, I always try to stop in at Doi Kham, the Royal Project store there. As I wander around browsing the produce and other products, I get the feeling that it is different from supermarkets or other kinds of fresh markets. Every item I pick up has a special significance. Each was grown through the skill of a farmer who was cultivating land that in some way had been damaged or degraded. It may have been used previously to grow opium poppies, or to rotate crops until the soil was depleted and all that remained was bare mountain land without vegetation.
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.
Modern-Day Ordination
B Magazine, Suthon Sukphisit, Published on 17/07/2016
» In three days Khao Phansa, the start of Buddhist Lent, arrives. This important event in the Buddhist calendar never changes, although the ways in which it is observed shift with the character and social environment of the era.
Wat's the centre of Mon tradition
B Magazine, Suthon Sukphisit, Published on 10/04/2016
» There are only three days left until Songkran, a festival that is celebrated throughout Thailand, but that is especially significant for the Mon community. The special importance it has for the Mon may have to do with the strictness of their Buddhist belief and the firmness with which they have maintained their cultural traditions. When Songkran arrives they celebrate it in a way that preserves the original character and meaning of the festival, creating an event that we can admire or, better, take part in.
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.
The chinese restaurant kitchen's story
B Magazine, Suthon Sukphisit, Published on 15/09/2013
» Every kind of food has its story to tell. For example, there is chu che pla nuea awn (sheatfish in a thick curried coconut cream sauce), a dish made with curry paste that is half-way between a curry and a stir-fry. It has fewer ingredients than a curry, just sheatfish, curry seasonings, coconut cream, kaffir lime leaves, palm sugar and nam pla.
Leave the bustle behind and you'll enjoy what takes root
B Magazine, Suthon Sukphisit, Published on 07/04/2013
» These days many people are leaving Bangkok for the provinces. There are several reasons for this. Retirees head out of the city because they want to live where life is simpler and expenses lower. Others who are still working, uncertain about the situation in Bangkok, buy land in the countryside for the future.