Showing 1-10 of 34 results
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The other side of Songkran
B Magazine, Suthon Sukphisit, Published on 12/04/2020
» When Songkran is approaching, people instinctively bring out colourful shirts to wear as a gesture to celebrate the occasion.
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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.
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An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
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The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
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Making a good meal start at home
B Magazine, Suthon Sukphisit, Published on 28/04/2019
» Why do people in Bangkok rely mostly on food from vendors or restaurants? There are multiple answers to this. Some spend most of their time on the road. Cooking is not allowed in some apartments and condominiums. Hoarding ingredients like meat and vegetables is too complicated for some. Others have no cooking experience. Or believe it's a waste of time. Some think it costs more to cook at home than dining out.
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Old versus new
Life, Suthon Sukphisit, Published on 21/09/2018
» Culinary art keeps evolving. Nothing is the same when looking back 50 years, when the same kind of food was completely different from today. It is quite difficult to predict future food style. It would be possible that shrimp with spicy soup might add vermicelli or black bean. Or pad Thai might add red tilapia fish. Or soybean milk might replace coconut milk in green curry.
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Water way to go
B Magazine, Suthon Sukphisit, Published on 03/03/2019
» There was once a time in Thailand when the population was small and the waters were full of life. Today, the country has nearly 70 million people, but the number of marine creatures is decreasing all the time. In the past, people had respect for the seas, lakes, rivers and their inhabitants. We are not so conscientious anymore. There isn't enough concern about what our activities could mean for the future.
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Spice as religion
B Magazine, Suthon Sukphisit, Published on 24/02/2019
» An old Thai national dish that will continue to excite palates long into the future is nam prik -- or spicy dip. Every region in Thailand has its nam prik with its own unique characteristics. It can be consumed daily and it's affordable. It's quite nutritious, too, despite some seasoning to spice up the flavours.
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Sister act
B Magazine, Suthon Sukphisit, Published on 27/01/2019
» Thai people just can't stay away from khao gaeng, or rice-and-side-dish shops. It's like a relative they have to see everyday. Most Thai people eat rice with side dishes for at least one meal a day. This is why these shops are everywhere. A shop in a good location, close to the office and transportation hubs and that offers lots of options can quickly gain in popularity.
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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.
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