Showing 1-10 of 111 results
-
'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.
-
The pros and cons of eating out
B Magazine, Suthon Sukphisit, Published on 18/08/2019
» I am often asked which one is better and cheaper -- cooking at home or eating out. Some people are wondering why food shops and noodle shops sell the same dishes at different prices. In the meantime, many are figuring out the operating cost of restaurants to compare with the cost of home cooking.
-
Net closing in on seafood's future
B Magazine, Suthon Sukphisit, Published on 25/02/2018
» Just last month I visited Wonnapa beach in Bang Saen, Chonburi. We drove past a seller who was busy arranging her freshly caught pu ma (blue crab). Priced at 150 baht per kg, it was cheaper than what you would see elsewhere. But these crabs are tiny and apparently not worth all the cleaning, cracking open and picking to get at the small amount of meat. Furthermore, buying them means you are supporting the fishermen to catch immature animals.
-
Spice as religion
B Magazine, Suthon Sukphisit, Published on 24/02/2019
» An old Thai national dish that will continue to excite palates long into the future is nam prik -- or spicy dip. Every region in Thailand has its nam prik with its own unique characteristics. It can be consumed daily and it's affordable. It's quite nutritious, too, despite some seasoning to spice up the flavours.
-
Water way to go
B Magazine, Suthon Sukphisit, Published on 03/03/2019
» There was once a time in Thailand when the population was small and the waters were full of life. Today, the country has nearly 70 million people, but the number of marine creatures is decreasing all the time. In the past, people had respect for the seas, lakes, rivers and their inhabitants. We are not so conscientious anymore. There isn't enough concern about what our activities could mean for the future.
-
Home comforts
B Magazine, Suthon Sukphisit, Published on 05/03/2017
» When you see a country housewife picking krathin shoots along the fence bordering her property and gathering pea-sized eggplants called makhuea phuang, she'll probably tell you that she is going to pound up some nam phrik (chilli dip sauce).
-
Rise and dine
B Magazine, Suthon Sukphisit, Published on 13/08/2017
» Research dictates that human beings have to eat in the morning to get fuel for the day. It's clear that breakfast is important and we shouldn't skip it. The time we spend sleeping overnight is time spent without nutritional intake. If you omit the first meal of the day, you might feel more weakened and, in the worst of scenarios, prone to sickness.
-
Gone but not forgotten
B Magazine, Suthon Sukphisit, Published on 07/08/2016
» Many old Thai dishes that were familiar to people of a few generations ago are gone now, but among the old dishes, a number have been revived and are appearing on menus again. In many cases there have been revisions and adaptations, however, with new ingredients introduced as substitutes for original ones that are hard to find now, or that may no longer be available at all.
-
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.
-
What's cooking for breakfast?
B Magazine, Suthon Sukphisit, Published on 08/01/2017
» Everyone knows that breakfast is an important meal, but when looked at closely, it is as loaded with cultural significance as it is with vitamins and nutrients to fuel the coming day. It can provide a wealth of detailed information on the local environment, on the historical era in which it is or was eaten, the kind of work done by and the social status of the family who prepare and eat it, and the prevailing awareness of the relationship between food and good health.
Your recent history
-
Recently searched
-
Recently viewed links
Did you find what you were looking for? Have you got some comments for us?
