Showing 1-6 of 6 results
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Smokin' hot
B Magazine, Suthon Sukphisit, Published on 14/04/2019
» Nowadays people rely mostly on stoves fuelled by liquefied petroleum gas (LPG) when they cook. But more traditional methods like charcoal shouldn't be overlooked. For certain dishes, charcoal remains the best option.
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Spores to the fore
B Magazine, Suthon Sukphisit, Published on 01/11/2015
» If the weather doesn’t pull any surprises over the next week or so, people who feel a seasonal craving for the mushroom called het khone — the “termite mushroom” — should get some money ready and head off to buy some at a special place they’ve heard of or maybe visited before.
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Rooted in culture
B Magazine, Suthon Sukphisit, Published on 21/06/2015
» The coconut tree: there are not many more familiar sights in Thailand. It bears fruit with juice that is good to drink and meat that can be used in cooking. It is an emblem of the seaside and grown in extensive groves by farmers. The taller the coconut trees, the older the community in which the grove is located. And the versatility of the plant is something to marvel at.
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Watering down the Thai New Year
B Magazine, Suthon Sukphisit, Published on 10/05/2015
» For many centuries Songkran, the Thai New Year celebrated in April, had a special meaning for Thais, one that drew on both religious belief and tradition. But today, with a much larger population, both society and ways of thinking have changed.
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Feast-on-the-fungi: Now is the time for rare termite mushrooms
B Magazine, Suthon Sukphisit, Published on 14/10/2012
» Most people like mushrooms because they think they're healthy and suitable for a wide variety of tasty dishes. These days the markets are full of mushrooms of all kinds, most of them always available and inexpensive.
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The ugly truth about coconuts
B Magazine, Suthon Sukphisit, Published on 23/09/2012
» Coconuts have been an important economic crop in Thailand for centuries. The farms and plantations that grow them extend over island and mainland landscapes from Surat Thani through Chumpon and Prachuap Khiri Khan, up through Phetchaburi and Samut Songkhram, and every part of the coconut tree has its place in Thai life. It would be impossible to calculate the amount of coconut cream, the subject of last week's column, that is cooked into Thai savoury dishes and desserts every day. Considering these facts it seems incredible that most coconut farmers in the country are impoverished, and that their fortunes seem certain to decline further in the future. But this is the case, in large part because of the way the marketing system is operated by the businesses that control it.
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