Showing 1-10 of 12 results
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Making a good meal start at home
B Magazine, Suthon Sukphisit, Published on 28/04/2019
» Why do people in Bangkok rely mostly on food from vendors or restaurants? There are multiple answers to this. Some spend most of their time on the road. Cooking is not allowed in some apartments and condominiums. Hoarding ingredients like meat and vegetables is too complicated for some. Others have no cooking experience. Or believe it's a waste of time. Some think it costs more to cook at home than dining out.
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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 reverent relationship of man and beast
Life, Suthon Sukphisit, Published on 17/08/2020
» In the old days, farmers considered buffaloes their best friends and they were deeply bonded. The animals were not just powerful, but were also very reliable helpers in rice fields. Nowadays, we rarely see the beasts working in the fields because they have been replaced by machines.
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Authentic opportunities
B Magazine, Suthon Sukphisit, Published on 11/11/2018
» Many people would be surprised to see so many à la carte restaurants, noodle shops, Isan-food eateries, shops selling rice and side dishes, and food vendors outside fresh markets in Bangkok. They are countless, and seem to be ever increasing.
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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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Diningat the toptable
B Magazine, Suthon Sukphisit, Published on 18/12/2016
» Everyone must have heard the term "royal cuisine" and know that it refers to food prepared in the palaces of high-ranking nobility. In the past there were palaces belonging to many branches of the royal family and at each one, in addition to the standard dishes, there were special ones prepared that were particular to that one palace.
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The cream of the royal crop
B Magazine, Suthon Sukphisit, Published on 06/11/2016
» Whenever I am at the Or Tor Kor Market, I always try to stop in at Doi Kham, the Royal Project store there. As I wander around browsing the produce and other products, I get the feeling that it is different from supermarkets or other kinds of fresh markets. Every item I pick up has a special significance. Each was grown through the skill of a farmer who was cultivating land that in some way had been damaged or degraded. It may have been used previously to grow opium poppies, or to rotate crops until the soil was depleted and all that remained was bare mountain land without vegetation.
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Only a matter of time
B Magazine, Suthon Sukphisit, Published on 09/10/2016
» When foods or ingredients disappear from Thailand's kitchens and menus, it usually has to do with changing social or environmental conditions. There is a strong link between Thailand's food and the prevailing social environment. In the days when Thai society was primarily agricultural, for example, most cooking was done by housewives, and dishes were simple to prepare. Ingredients were gathered from close by and varied with the season, and the food was tasty because everything used to make it was fresh and eaten as soon as it was cooked.
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Flavours from foreign lands
B Magazine, Suthon Sukphisit, Published on 15/03/2015
» We are always discovering new dishes, many of them created when the influence of one type of cooking brings fresh ideas into another. This process has always been with us, and is one way in which the global culinary repertoire grows. When a new idea is absorbed it is usually adapted to use local ingredients and techniques that make it appetising to the cook’s personal taste. Adaptation of this kind takes place in all countries and cultures.
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Let the shop come to you
B Magazine, Suthon Sukphisit, Published on 06/07/2014
» If you live around Sukhumvit, Yen Akat or Sathon and want to buy bunches of fresh coriander and spring onions and some pla tu, it will cost you about 60 baht. If you decide to buy it at a market far from the middle of town you’ll need at least 200 baht for transport and a spare two hours. But if you live on the outer fringes of the metropolis — Om Noi or Phutthamonton in Nakhon Pathom; Thaa It or Pak Kret in Nonthaburi; or Lam Luk Ka, Lat Lum Kaeo in Pathum Thani — and you want to get hold of the same coriander, spring onions and fish, you’ll have no problems with transport or price.
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