Showing 1-10 of 56 results
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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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'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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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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Trang's beauty shines through in stormy weather
B Magazine, Suthon Sukphisit, Published on 17/06/2012
» When tourists hear mention of Krabi, Phuket or Phangnga, the first thing that they think of is probably the sea. All three provinces have broad beaches with fine white sand and emerald-green water. There are many little islands ideal for swimming or sunbathing and from November until April there is rarely any rain, just cloudless, blue skies. During these months, tourists both foreign and Thai flock to the three provinces.
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Satun serenades the senses and the palate
B Magazine, Suthon Sukphisit, Published on 24/06/2012
» If not for the fame of the Tarutao National Marine Park and Lipe Island, with its perfect beaches and beautiful undersea coral gardens, most people would know nothing about Satun province. If recognised at all, it is likely as the location of Pak Bara pier in Langu district, where boats leave for Tarutao and Lipe and for Langkawee Island in Malaysia.
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South tantalises Bangkok tastebuds
B Magazine, Suthon Sukphisit, Published on 01/07/2012
» These days southern Thai food is very popular in Bangkok, but it took quite a long time for people here to cultivate a taste for it. Thirty years ago, Bangkokians thought it extremely hot and strong-smelling. For example, fiery kaeng tai pla, made with fermented fish innards, certainly justified that impression with its potent chilli component and powerful fishy smell. Gung pad kapi sai sataw (shrimp stir-fried with sataw beans, kapi, onions and chillies) also came on strong with the combined smell of the sataw beans and the kapi.
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Some like it hot: Southern cuisine fires up kingdom
B Magazine, Suthon Sukphisit, Published on 26/08/2012
» Decades back, people in Bangkok were used to eating curries and other dishes of the kind that originated in the Central Region, and felt no need to look any further. Some of the basic ones were kaeng som pla chon (a sour-sweet, slightly spicy, soup-like dish made with snakehead fish) with phak boong or some other fresh vegetable on the side, kaeng phet kai or kaeng phet mu (a spicy, red, coconut cream-based curry made with chicken or pork), kaeng khio wan nuea (another spicy, coconut cream curry, made with beef), phat phet pla duk (a spicy catfish stir-fry), pla chon phat khueang kaeng (snakehead fish stir-fried with spicy seasonings), pork or shrimp fried with garlic and pepper, kaeng lieng (a spicy, vegetable soup-like dish), tom yam, yam dishes (salads made hot and sour with chilli and lime) and all kinds of nam phrik (chilli-dip sauces eaten with vegetables and fish).
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Coconut's death by convenience
B Magazine, Suthon Sukphisit, Published on 16/09/2012
» The coconut palm has been part of everyday Thai life for many centuries, and references to it can be found in documents that go far back into the past. Its first clearly documented use was as fuel for ceramic lamps used in the ancient capital of Sukhothai, which was founded more than 700 years ago. The oil has never fallen out of use, and has a long history of medical applications, for which it was mixed with herbs and then either eaten or used for therapeutic massage.
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Regional character shines through in distinctive local cuisines
Life, Suthon Sukphisit, Published on 21/10/2012
» Many people may think of Thailand's regional or local cuisines as collections of simple dishes whose significance is mostly confined to the localities where they originated. But actually, regional food plays a cultural role that is just as important as that of the cuisine associated with Bangkok, and perhaps even more important.
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A mixed plate of cultures
B Magazine, Suthon Sukphisit, Published on 30/12/2012
» The new year is almost here, and with it comes many good times. It is a time to forget about the dispiriting and boring things such as the endless political scrapping.
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