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  • News & article

    Ministry of pests

    Life, Suthon Sukphisit, Published on 03/08/2020

    » I find it very hard to believe that the Ministry of Industry has listed 13 widely used herbal plants -- citronella grass, neem, turmeric, ginger, Chinese ginger, African marigold, Siam weed or bitter bush, tea seed cake, chilli, Chinese celery, ringworm bush, glory lily and stemona -- as hazardous substances.

  • News & article

    Feed the world

    B Magazine, Suthon Sukphisit, Published on 14/06/2020

    » School farming projects have been implemented for a long time. Most projects take place at schools located in provinces, where students plant and cultivate vegetables to be used for school lunches.

  • News & article

    The other side of Songkran

    B Magazine, Suthon Sukphisit, Published on 12/04/2020

    » When Songkran is approaching, people instinctively bring out colourful shirts to wear as a gesture to celebrate the occasion.

  • News & article

    Troubled waters

    B Magazine, Suthon Sukphisit, Published on 28/07/2019

    » When it rains in Bangkok, it pours. And roads and sois quickly become flooded with foul-smelling, blackish water with oil shimmering on the surface. Many may wonder where such filthy water comes from.

  • News & article

    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.

  • News & article

    What is the secret to culinary success?

    Suthon Sukphisit, Published on 07/07/2019

    » Have you ever wondered why there are so many restaurants and food shops in Thailand? How do they create their dishes? How many different types of restaurants are there? Are all of them successful? How do the successful manage to maintain their popularity?

  • News & article

    Unknown pleasures

    B Magazine, Suthon Sukphisit, Published on 30/06/2019

    » Culture Minister Vira Rojpojchanarat said his ministry will seek to have tom yum goong (spicy prawn soup) listed by Unesco as part of the country's tangible cultural heritage. That the ministry is giving some attention to Thai food culture makes for a welcome, and somewhat surprising, change.

  • News & article

    An acquired taste

    B Magazine, Suthon Sukphisit, Published on 09/06/2019

    » Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.

  • News & article

    Oodles of noodles

    B Magazine, Suthon Sukphisit, Published on 02/06/2019

    » I reckon Thailand has more varieties of noodle dishes and more noodle shops than any other country. This is because noodles are a favourite dish for all. You can find noodle shops everywhere. They are inexpensive and so fast to prepare. Furthermore, eaters can add seasoning to flavour their own bowl.

  • News & article

    The non-national national dish

    B Magazine, Suthon Sukphisit, Published on 26/05/2019

    » Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.

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