Showing 1-10 of 11 results
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'Yam' that makes you go 'yum'
B Magazine, Suthon Sukphisit, Published on 26/10/2014
» Thailand's cuisine spans many kinds of dishes, among them kaeng (curries and soups), boiled and steamed dishes, stir-fries, deep-fried dishes and more. Some go together well to form pairs. Kaeng khio waan (a spicy, coconut cream-based curry) with phat phak khana kap pla khem (Chinese broccoli stir-fried with salted fish), kaeng som phak boong kap khai jio (a sweet-sour-spicy, soup-like curry together with omelette), kaeng pa pla sai (a very spicy fish curry made without coconut cream) with pla chon daed dio thawt (deep-fried semi-dried snakehead fish), kaeng lueang pla kraphong (a fiery Southern variant of kaeng som made with sea bass) with moo waan (sugar-sweetened pork), and kaeng lieng nam tao (a vegetable soup containing gourds) with dried mussels fried with sugar and nam pla to make them sweet and salty, are just a few from an endless list of Thai dishes that pair up nicely.
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A culinary melting pot
B Magazine, Suthon Sukphisit, Published on 28/08/2016
» Think of a favourite dish and then consider the various ingredients that come together to make it. You'll see that they are drawn from many different sources, some of them borrowed from other culinary traditions. One good example is pad Thai. Almost everything that goes into it is Chinese, from the small-gauge rice noodles to the tofu, beansprouts, hua chai po (Chinese turnip), Chinese leeks, dried shrimp, peanuts and even the duck eggs (in the past, ducks in Thailand were raised by Chinese). In terms of its ingredients, this familiar dish is Chinese from top to bottom, although whether it was a Thai or a Chinese cook who first prepared it, I don't know.
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Sad, melancholic rhythms
Life, Pichaya Svasti, Published on 31/10/2016
» Since Oct 14, one day after the passing of His Majesty King Bhumibol Adulyadej, the sounds of conch shells, bugles, pipes and drum beats, followed by the melancholic tones of classical music, have been heard from the Grand Palace six times a day. Each session lasts about 15 minutes and often makes many mourners nationwide burst into tears. This royal tradition is called prakhom yumyam.
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Sour notes
B Magazine, Suthon Sukphisit, Published on 15/01/2017
» Sour foods and drinks can play an important part in helping us appreciate the taste of the food that we eat. It is believed that they stimulate the tongue and allow it to perceive flavour more quickly while also increasing one's appetite.
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Num evades the cops, Tar forgives angry motorist, Toy freezes up
News, Mae Moo, Published on 16/12/2018
» A rocker enmeshed in a copyright dispute over a song he no longer performs is asking if the owner isn't going too far after police tracked him down to a concert venue in the Northeast, forcing him to flee in his van.
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Aum wins at court, Num's bored with louts, Poj's dope oil scare
News, Mae Moo, Published on 30/06/2019
» Actor and director Atichart ''Aum'' Chumnanont has won another 1 million baht in damages against the company which he took to court almost three years ago after it accused him of running a soap opera badly and doctoring the accounts.
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Curry extraordinaire
B Magazine, Published on 22/09/2019
» Traditional Thai cuisine is loosely grouped as tom (boiled dishes), yam (spicy salad), tam (pounded food) and gaeng (curries). Deep-fries, stir-fries and steamed dishes are influenced by Chinese cooking.
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A living heritage
Guru, Nianne-Lynn Hendricks, Published on 21/02/2020
» Chiang Mai's first luxury general store turned hi-so barbershop turned Lanna restaurant has been in Rungroj "Tao" Engkuthanon's family since the 1880s. The first ever store to use electricity in Chiang Mai, Kiti Panit General Store was unused for more than 60 years, having shut shop during World War II.
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Superstitions strike
Guru, Published on 28/01/2022
» Mootaeloo is the Thai word for beliefs and worshipping of charms, amulets and rituals that give positive changes to your life.
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From creepy crawlies to healthy food
Life, Published on 09/02/2022
» You should not expect a typical chef's table experience at Inno.Ento.Food. The chef's table project was developed two years ago by Exofood Thailand in collaboration with FabCafe Bangkok and Thapakorn "Chef Pong" Shinawasi so diners could enjoy a four-course tasting meal that features creative, ingenious and nutritional dishes made from insects.
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