SEARCH

Showing 1-10 of 18 results

  • News & article

    'Tis the seasoning

    B Magazine, Suthon Sukphisit, Published on 30/12/2018

    » Most people who like to cook will also like to have their kitchen spacious, well-lit, airy and filled with all necessary utensils, a big fridge and a big cupboard for all those seasonings.

  • News & article

    Market on the move

    B Magazine, Suthon Sukphisit, Published on 22/04/2018

    » Here in Thailand, food can be found just about anywhere. Living in an area with no fresh market or grocery store? For Thais, that proves no problem. A mobile market, or rod pum puang, will find you. These shops on wheels, named in part after the Thai word for brunch puang, delivers fresh ingredients straight to your doorstep.

  • News & article

    Coriander: Best Supporting Actor

    Brunch, Suthon Sukphisit, Published on 14/01/2018

    » We usually see coriander on khao man gai (Hainanese-style chicken with rice), pad woonsen (stir-fried glass noodles with vegetables), fried rice, omelette with ground pork, or clear soup with ground pork-stuffed bitter melons.

  • News & article

    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.

  • News & article

    A fish fit for a king

    B Magazine, Suthon Sukphisit, Published on 04/12/2016

    » High on the list of popular fish in Thailand is tilapia, called plaa nin in Thai. It is tasty and meaty, inexpensive and easy to find in the market. Cooks can prepare it in many ways, one of the most popular being to cover the entire fish with salt and then grill it or, if it is small, to salt and sun-dry it to make plaa daed dio.

  • News & article

    Souped up broth best served hot

    B Magazine, Suthon Sukphisit, Published on 27/12/2015

    » When you eat a meal in China, there will probably be an array of different dishes on the table. One thing that can never be missing, however, is some kind of dish with a broth. Here, you have to be careful to avoid being scalded. Dishes hot from the stove usually have steam rising up from them, but the broth in Chinese dishes gives no such warning. These foods appear cool and harmless, but if you aren't careful you'll leave the table with your tongue fully cooked.

  • News & article

    Storm in a coffee cup

    B Magazine, Suthon Sukphisit, Published on 02/08/2015

    » The story was a small one but generated a lot of attention, with plenty of conflicting opinions. A group of businesspeople, equipped with laptops and paperwork, went into a coffee shop and sat there for three hours negotiating and talking business. When they got up to leave they were presented with a bill for 2,260 baht — 260 baht for beverages and 2,000 baht for the time.

  • News & article

    Save our small shops

    B Magazine, Suthon Sukphisit, Published on 26/07/2015

    » Supermarkets and small retailers have been on hostile terms ever since supermarkets first showed up here. If a supermarket opens in the provinces or in some amphoe, warlike rumblings can be heard.

  • News & article

    '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.

  • News & article

    Let the shop come to you

    B Magazine, Suthon Sukphisit, Published on 06/07/2014

    » If you live around Sukhumvit, Yen Akat or Sathon and want to buy bunches of fresh coriander and spring onions and some pla tu, it will cost you about 60 baht. If you decide to buy it at a market far from the middle of town you’ll need at least 200 baht for transport and a spare two hours. But if you live on the outer fringes of the metropolis — Om Noi or Phutthamonton in Nakhon Pathom; Thaa It or Pak Kret in Nonthaburi; or Lam Luk Ka, Lat Lum Kaeo in Pathum Thani — and you want to get hold of the same coriander, spring onions and fish, you’ll have no problems with transport or price.

Your recent history

  • Recently searched

    • Recently viewed links

      Did you find what you were looking for? Have you got some comments for us?