Showing 1-10 of 16 results
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Sweet success
B Magazine, Suthon Sukphisit, Published on 21/07/2019
» Sugar is indispensable to Thai cuisine. Granular sugar is widely used in the present day but sugars made from sugar palm or coconut trees or sugarcane are still as suitable for traditional Thai dishes and sweets as ever.
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Local wisdom
B Magazine, Suthon Sukphisit, Published on 23/12/2018
» Let's have a look at some regional food that is representative of different regions. Nasi dagang is a speciality in the three southernmost provinces of Pattani, Narathiwat and Yala. It consists of rice cooked in coconut milk, with salt, sugar, cumin, fenugreek, ginger and shallots. This type of rice is suitable for fish curry and chicken curry. In the past, it was typically reserved for important occasions, but now it's considered part of the regular cuisine.
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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.
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The ugly truth about coconuts
B Magazine, Suthon Sukphisit, Published on 23/09/2012
» Coconuts have been an important economic crop in Thailand for centuries. The farms and plantations that grow them extend over island and mainland landscapes from Surat Thani through Chumpon and Prachuap Khiri Khan, up through Phetchaburi and Samut Songkhram, and every part of the coconut tree has its place in Thai life. It would be impossible to calculate the amount of coconut cream, the subject of last week's column, that is cooked into Thai savoury dishes and desserts every day. Considering these facts it seems incredible that most coconut farmers in the country are impoverished, and that their fortunes seem certain to decline further in the future. But this is the case, in large part because of the way the marketing system is operated by the businesses that control it.
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'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.
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Faraway foraging
B Magazine, Suthon Sukphisit, Published on 18/11/2018
» When you go to Ang Thong province, you have to try the phadช Thai at Wat Khong Khoong. Or the grilled snakehead fish at the Chao Plook junction. If you go to Ratchaburi, you have to try all kinds of dishes at Fah Sai restaurant, neua tom (boiled beef) at Baan Singh. If you go to the Pran Buri river mouth in Prachuap Khiri Khan, then the seafood at Udom Pochanakarn is a must. To try the seafood at Klong Khon in Samut Songkhram, you must do so at Gaysorn restaurant. Going for seafood at Bang Taboon in Baan Laem, Phetchaburi, you have to do so at Lare Lay and Rub Lom restaurants.
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Same, same but different
B Magazine, Suthon Sukphisit, Published on 11/06/2017
» This is a recount of the latest Otop (One Tambon, One Product) event held last month. Until now, what I enjoyed and what I wasn't happy about the event hadn't sunk in. I felt the need to say something about it since the next Otop event will be held at the end of the year.
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Currying flavour
B Magazine, Suthon Sukphisit, Published on 24/04/2016
» When it comes to Thai dishes that have staying power and remain favourites from generation to generation, nothing can beat khao kaeng, or curry and rice. It is like a supporting pillar of Thai cuisine that is deeply rooted in the culture. Every region, every ethnic or religious community in Thailand will have its own style of food, and high on the list will always be a curry. There is Thai Yai curry and rice in Mae Hong Son and Muslim-style curry and rice in Satun. Vendors in Chanthaburi in the East will have on display a range of local curries hard to find anyplace else.
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Shredof decency
B Magazine, Suthon Sukphisit, Published on 01/05/2016
» Coconut cream is at the heart of Thailand's cuisine, both savoury dishes and desserts. It would be hard to estimate how much of it has been used by Thai cooks over the centuries, but it would probably be safe to say the total amount, from the time its use first began until the present, would fill the national swimming pool many times over.
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A taste of adventure
B Magazine, Suthon Sukphisit, Published on 12/07/2015
» Travelling brings knowledge as well as pleasure and excitement. As we explore new places we find out about their famous sites, religion, traditions and society. But just as importantly, we have the opportunity to taste and learn about new food; local dishes not to be found elsewhere.
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