Showing 1-10 of 57 results
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Oil from the swine still divine
B Magazine, Suthon Sukphisit, Published on 01/01/2012
» These days people are more afraid of pork fat than they are of ghosts. It has a bad name because of nutritionists' warnings that it can clog arteries and lead to associated complications. But even though they fear it, people know that many tasty dishes either incorporate pork fat or use it in some stage of preparation. These include stewed pork leg, mu sam chan tom sai kluea (salty stewed pork belly meat), mu khem wan (sweet and salty pork) eaten with rice soup, kaeng khua phak boong kap mu sam chan (a mild curry made from pork belly meat and the shoots of a morning glory-like vine) and the sweet Chinese sausage called kunchieng.
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Restaurants Devasted by Deluge
B Magazine, Suthon Sukphisit, Published on 22/01/2012
» Nature seems to have been on the attack in Thailand recently with frequent heavy rains, mudslides burying houses and fields near mountains, powerful storms causing waves that batter coastal communities and, of course, floodwaters from the North inundating central Thailand.
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Spice of life
B Magazine, Suthon Sukphisit, Published on 29/01/2012
» Cardamom is one of Thailand's most popular and widely-used spices. Scan the spice shelves at any big supermarket and you will find it in powdered form marketed under many brand names and imported from several countries. Buyers probably think that the companies that sell powdered cardamom obtain it from India or Indonesia and package it at home. But if you visit a spice shop or traditional pharmacy and ask for cardamom you will be presented with small, fragrant, spherical white pods containing black seeds. Many people also think that these all come from India or Indonesia.
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Nostalgic for fantastic plastic alternatives
B Magazine, Suthon Sukphisit, Published on 19/02/2012
» Environmental topics like global warming, the need for recycling and the prospect of rubbish overwhelming the Earth seem to be very much on people's minds. And it looks like solutions are a long way off. The use of cloth bags at grocery stores is an example. Even when used, vegetables, chillies, limes, pork, chicken and fish still go into separate bags before going into the cloth bag. Plastic in various forms is everywhere in our daily lives and the main reason for that is convenience.
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Don't count out cookery of past in today's kitchens
B Magazine, Suthon Sukphisit, Published on 18/03/2012
» Every piece of cooking equipment used in homes or restaurants was invented to answer a special need. But over the years later versions that use newer technologies to make them cheaper, lighter or easier to clean and maintain have replaced the originals.
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'Thailand's soup' That still stirs up the tastebuds
B Magazine, Suthon Sukphisit, Published on 25/03/2012
» One Thai soup that has gained worldwide popularity is tom yum gung because of its delectable combination of flavours and aromas. There is the fragrance of herbs, fresh lemongrass, kaffir lime leaves and galangal, the sour tang of lime juice, saltiness from nam pla, the spicy heat of chillies and the taste and texture of fresh shrimp. But just as interesting as the list of ingredients that go into the soup is the surprising simplicity of preparing it. A first-class tom yum can be cooked in five minutes.
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'Kaeng Som' A thai culinary classic
B Magazine, Suthon Sukphisit, Published on 01/04/2012
» Authentic Thai food has its origins in simplicity, made from ingredients that were close at hand. Preparation was simple and did not take much time, and the dishes were served as soon as they were ready. If a number of dishes were to be eaten at the same time, the meal became special. That was the character of Thai cuisine in its original form, and one dish that remains a favourite today is kaeng som.
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Wait to exhale, But garlic is great
B Magazine, Suthon Sukphisit, Published on 06/05/2012
» It is always surprising to hear people say that they don't eat garlic because it seems so ubiquitous that keeping clear of it presents a challenge. Garlic is included in all kinds of dishes in almost every country worldwide. It has been used for thousands of years, and although the plant originated in Asia it has long since spread throughout the West. Even bread, that symbol of Western cuisine among rice-eating Asians, is sometimes flavoured with it.
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A bottom feeder that remains tops among Thai diners
B Magazine, Suthon Sukphisit, Published on 20/05/2012
» Thailand is home to a huge variety of both freshwater and saltwater fish, and Thais have definite preferences as to which fish is best in which dish. Sometimes circumstances dictate a substitution, but Thai cooks are never as satisfied as they would be with the type the recipe calls for.
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Age can be a thing of beauty in thai cuisine
B Magazine, Suthon Sukphisit, Published on 29/07/2012
» In the past, Thais consumed more preserved foods such as pickled garlic, salted fish, dried fish and shrimp, dried chillies and salted dried beef. The reason is obvious _ often too much was prepared to eat in a single sitting and there were no refrigerators to keep the leftovers from spoiling. The technique was simple. First the food was mixed with salt to keep it from going bad, then set out in the sun to dry. Once it was salted and dried it could be stored for a long time.
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