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Bone-Free, Worry-Free
B Magazine, Suthon Sukphisit, Published on 19/11/2017
» Ever wonder why it is so wonderful to have a good bowl of khao tom pla insi (rice soup with king mackerel), mahi-mahi steak or grilled salmon with soy sauce? The credit, at least partly, goes to the skill of your cook. The other part of such a pleasant eating experience is that the fish comes bone-free. Somebody has done a very good filleting and deboning job for you already.
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Surviving the tempest of time
B Magazine, Suthon Sukphisit, Published on 02/10/2016
» Even though historical knowledge concerns facts and events that are often long behind us, they continue to hold interest and can be enlightening. The history of food is just one example. When eating kaeng khio waan nuea (the popular, coconut cream-based spicy beef curry), we may wonder where it came from and what it tasted like its original form. How has it changed over the years? Answers to these questions found in old recipes can help in appreciation of its combination of flavours and aromas.
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