Showing 1-10 of 11 results
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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.
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A healthy spoonful
B Magazine, Suthon Sukphisit, Published on 17/06/2018
» Once again, I find myself writing about health and food choices -- a topic I could never bore of. We all survive off food so it's important to know how to maintain a healthy diet that keeps our bodies in balance.
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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.
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Fish sauce, rice and everything nice
B Magazine, Suthon Sukphisit, Published on 10/09/2017
» What are your seasoning staples for cooking? In the average Thai kitchen, we have fish sauce, sugar, chilli sauce and tomato sauce. What about the other essentials for home cooking? These may include rice, dried fish, salted eggs, frozen ground pork and shrimps.
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'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.
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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.
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The fishermen hooked on conservation
B Magazine, Suthon Sukphisit, Published on 13/09/2015
» Land-bound as we may appear now to anyone living in the city, Thai society of the past had an intimate relationship with water. Thais lived next to water and travelled on it in boats.
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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.
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A vital piece of kitchenware
B Magazine, Suthon Sukphisit, Published on 08/06/2014
» When mealtime approaches, there are two ways in which you might act almost instinctively if you are thinking in terms of a Thai meal.
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Back to basics: Tracking down the best ingredients
B Magazine, Suthon Sukphisit, Published on 04/08/2013
» Cooks need three things to prepare any given dish: the right cooking equipment, prepared ingredients including condiments and sauces, dried chillies and the like, and fresh ingredients such as meat, fish and vegetables.
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