Showing 1-10 of 14 results
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It's in the bag
B Magazine, Suthon Sukphisit, Published on 07/09/2014
» The materials we use to wrap and carry food home from the shop or market have changed over the years and are certain to continue to change in the future. There are reasons for our preferences in each era, but if we consider factors such as the character of a material, its value in terms of economy and convenience, and its effect on the environment, some wrappings used in the past may rank higher than the ones we use now.
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It's easy eating green
B Magazine, Suthon Sukphisit, Published on 31/12/2017
» The New Year's long weekend might turn Bangkok into a peaceful city for once. The capital city might just be a nice place to stick around, giving you the peace of mind to look ahead.
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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.
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It takes a village
B Magazine, Suthon Sukphisit, Published on 27/11/2016
» His Majesty the King's philosophy of the sufficiency economy, which he always promoted among Thai people, depends on diligent work and the avoidance of greed and cheating or dishonesty. The rewards of this approach to life include a comfortable life and -- importantly -- the avoidance of debt.
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The search for the real phat Thai
B Magazine, Suthon Sukphisit, Published on 29/11/2015
» Anyone who makes phat Thai for sale and can’t produce a tasty version of the dish probably shouldn’t try to cook anything else, because preparing this favourite properly is no great feat. The ingredients needed to make it are all easy to get hold of: kuay tio sen lek (thin rice noodles), shallots, tofu, peanuts, small dried shrimp, chopped salted Chinese radish, eggs, bean sprouts, kui chaai (garlic chives), vinegar or sour tamarind water, palm sugar, nam plaa, ground dried chillies and fresh vegetables to eat with the noodles — banana flower, spring onion or bai bua boke (leaves of the Asian pennywort plant).
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A beef about tradition
B Magazine, Suthon Sukphisit, Published on 22/11/2015
» Until recently I had the mistaken idea that people were eating less beef than they once did. So many dishes that were once made with beef were now being made with pork instead.
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On song in Songkhla
Suthon Sukphisit, Published on 18/05/2014
» Last week I began a tour of the South in Phatthalung. Today I’d like to continue on to Songkhla by crossing the bridge and elevated road across Thalay Noi in Phatthalung to Amphoe Ranote in Songkhla. The road is wide and smooth, and the route is direct.
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Making the most of everything
B Magazine, Suthon Sukphisit, Published on 23/03/2014
» One quality that good cooks share is a determination to economise by getting full value for the money they spend. This economising does not mean penny pinching to cut expenses or using cheap ingredients, and then preparing only small amounts of food so that there is none left over. Real cooks do not think that way.
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Oodles of noodles
B Magazine, Suthon Sukphisit, Published on 19/01/2014
» It would be hard to find someone who would say no to a good bowl of bami, the wheat-flour noodles served in restaurants on almost every street and soi in Bangkok. The two kinds that people know best are packaged instant noodles, familiar under brand names such as Mama and Wai Wai, and the fresh bami sold in noodle restaurants.
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Fruits to sway a sweet tooth
B Magazine, Suthon Sukphisit, Published on 21/07/2013
» People tend to think that new things are better than old ones, and in the case of mobile phones, computers, cars, shoes and the like, they are probably right. But it's a different story with recipes. We can be sure that dishes that have been popular for generations and that leave nothing to be desired will be with us as long as Thai food is prepared. Old-fashioned dishes are like a river that flows slowly and quietly, not turbulently and noisily as a newly-formed wave. People who appreciate them are mostly from older generations.
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