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  • News & article

    The water culture wars

    B Magazine, Suthon Sukphisit, Published on 12/08/2018

    » The prominent role that water has played in Thai life for centuries has driven chefs to develop techniques for cooking fish with the goal of eradicating bones and fishy smells, the major obstacles to making delicious dishes.

  • News & article

    Water way to go

    B Magazine, Suthon Sukphisit, Published on 03/03/2019

    » There was once a time in Thailand when the population was small and the waters were full of life. Today, the country has nearly 70 million people, but the number of marine creatures is decreasing all the time. In the past, people had respect for the seas, lakes, rivers and their inhabitants. We are not so conscientious anymore. There isn't enough concern about what our activities could mean for the future.

  • News & article

    The perpetual protein

    B Magazine, Suthon Sukphisit, Published on 10/02/2019

    » Thais are experts when it comes to eating fish. This has to do with people's lifestyle since the old days, as their lives have always intertwined with rivers and canals. A variety of fish is easy to find. People don't even have to buy them because they can catch fish themselves. From experience, people soon learn distinctive qualities about each fish and what sort of food should be made from it, including how to season it and what kind of vegetables would go with it. Another mindset is to not let the fish go to waste. If a lot of fish are caught, they can be preserved to eat later.

  • News & article

    The lotus eaters

    B Magazine, Suthon Sukphisit, Published on 16/06/2019

    » The lotus flower may be small in size, but culturally, it holds great significance for Thais and Buddhists around the world. The lotus, a plant that emerges from mud and rises above water, is a symbol of purity. Symbolically, it cleanses and purifies. Buddhists use lotus flowers as offerings to convey their sincere respect for monks and venerated figures in Buddhism.

  • News & article

    The pros and cons of eating out

    B Magazine, Suthon Sukphisit, Published on 18/08/2019

    » I am often asked which one is better and cheaper -- cooking at home or eating out. Some people are wondering why food shops and noodle shops sell the same dishes at different prices. In the meantime, many are figuring out the operating cost of restaurants to compare with the cost of home cooking.

  • 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.

  • News & article

    Soaking up the sun

    B Magazine, Suthon Sukphisit, Published on 19/02/2017

    » Conjure up a mental list of old-fashioned dishes that still make the mouth water, and then notice how many include main ingredients that are dried or salted. Here's a personal selection: nuea khem tom kathi sai hawm daeng (salted beef stewed with shallots in coconut cream), nuea khem cheek pen sen foy phat kap namtaan (shredded salted dried beef stir-fried with palm sugar), plaa chon taak haeng khem tom kathi proong rote baeb tomyam sai bai makhaam awn (salted and dried snakehead fish stewed with sour-spicy seasonings in coconut cream with tender tamarind leaves), hua plaa chon taak haeng khem sai kathi sai fak (dried salted snakehead fish head stewed with coconut cream and squash), hoy malaeng phuu taak haeng khem phat kap nam taan (salted and dried mussels stir-fried with palm sugar or the same mussels simmered into a curry with pineapple). The list goes on.

  • News & article

    The robe offering

    B Magazine, Suthon Sukphisit, Published on 02/12/2018

    » A combined festival of merit-making and dining takes place once a year. It's a festival most Buddhists wouldn't miss, the kathina ceremony.

  • News & article

    Get your spicy clogs on, dears

    B Magazine, Suthon Sukphisit, Published on 05/08/2018

    » Last week I wrote the story of one of the 12 boys and their coach from the Wild Boars football team who said he just wanted to eat some pad kaprao, the Thai basil stir-fried dish, after their Tham Luang cave ordeal between June 23 and July 10 in Chiang Rai's Mae Sai district.

  • News & article

    A bamboo tree for all trades

    B Magazine, Suthon Sukphisit, Published on 08/07/2018

    » A rare sighting of phai si suk, or thorny bamboo, only seems to bring up memories of the past nowadays.

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