Showing 1 - 10 of 4,155
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.
The grass is always greener
Life, Su-Mei Yu, Published on 03/01/2012
» Over the past several years, I have stopped using refined sugar completely. I don't miss it at all since I don't like sweets, nor do I do much baking. However, when I cook with a recipe that calls for a sweetener, I have learned to use natural fruit juices, fruit purees, agave syrup, or homemade palm sugar that I buy directly from the maker in a far-out village in Phetchaburi.
Life in the grand palace
Life, Published on 03/01/2012
» A dazzle of gold and a blaze of colours _ that's your first impression of the Grand Palace as you come down the avenue of ugly dull buildings. It is a splendid mass of pagodas, towers, halls and chapels with triple roofs ending in flourishes of serpents' tails. The temple bells glint from the eaves below roofs covered with blue and orange, green and yellow tiles. The buildings look like blown up toys. The black spires seem remote and unreal as fairy tales and dreams. High white walls surround the city for it is indeed a little city of its own.
Deep emotion in human minds
Life, Published on 05/01/2012
» The Peninsula Plaza presents "My Sentimental Reasons", an exhibition of 20 paintings by one of Thailand's most popular artists, Sompech Wanchit, who created the new pieces based on his emotional experiences over the past year.
The Roast with the most
Life, Vanniya Sriangura, Published on 06/01/2012
» For a food writer like myself, impressive visits to three new restaurants over the New Year's holiday have wonderfully hinted that 2012 will be another year of gastronomic grandeur.
Rhyme and reason of fashion design
Muse, Published on 07/01/2012
» The Poetry of Fashion Design by Paz Diman explores 108 different designers that make up and define the poetic side of the contemporary fashion world. The book presents a variety of styles from Aldo Lanzini's exotic toy-like designs, to Deryck Walker's more sophisticated looks. For each of the 108 designers one can learn the art that has inspired these marvellous designers, discover the designers' fetish items in their collections and appreciate the best of what these creative geniuses have to offer through hundreds of remarkable runway photos.
'Khing' of thai kitchens
B Magazine, Suthon Sukphisit, Published on 08/01/2012
» Ginger, or khing, is one of the essentials in a Thai kitchen. Thais believe that it possesses important medicinal properties, both as an aid to digestion and as an agent to reduce stomach acid. Ginger is eaten both raw and cooked. In raw form it goes into light dishes and snacks. These include favourites, often eaten in the late afternoon, such as mieng kham, made by wrapping shallots, ginger, chillies, and toasted shredded coconut in a leaf _ usually the types called thong lang or chaphlu in Thai _ and dousing it with a tasty sauce to form a bite-sized packet. The ginger, aside from playing its part in the harmonious combination of flavours, also boosts health.
Emotion detox ification
Life, Kanokporn Chanasongkram, Published on 13/01/2012
» After his retirement Dr Boonyong Vongvanij assigned his second son to develop a plot of land in Mae Rim, Chiang Mai. It was like a puzzle to Luenchay Vongvanij, who wasn't quite sure what his father wanted him to do on or with the hilly terrain rising some 400 metres above sea level.
Scenic feast worth a journey
Life, Vanniya Sriangura, Published on 13/01/2012
» In an era when dining is certainly more than just eating, many restaurants attempt to find a way of marketing to add value to their establishments. Surely a number of them have successfully turned up with imaginative ideas to attract diners. But none is currently more bounteous when it comes to investing money on the gastronomic extras than the three-week-old Chocolate Ville.
Dishes the march of time passed by
B Magazine, Suthon Sukphisit, Published on 15/01/2012
» There are different schools of thought on how we should treat our culinary tradition. Some believe that it should be carefully preserved and shielded from change, while others maintain that our cuisine should evolve in step with the times. In line with this second viewpoint, it is true that many of the dishes that are familiar now have changed greatly over time.