Showing 131-140 of 221 results
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Fish that packs a punch
B Magazine, Suthon Sukphisit, Published on 01/02/2015
» Most of the salted fish we see in the market are saltwater types from the sea, and they tend to be extremely salty. The reason their producers make them this way is to allow them to be stored for long periods of time without spoiling. Many kinds of fish can be salted, each with its own flavour and texture. Given their variety it is not surprising that they are so popular.
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Forking out for a feed
B Magazine, Suthon Sukphisit, Published on 15/02/2015
» When you are considering buying clothes, electronic products such as mobile phones or computers, or other consumer goods to replace those that you already have, you can hold off if the price is too high. But the story is different when it comes to food, which is a necessity. You can’t just stop buying it because it costs too much.
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Northern soul
B Magazine, Suthon Sukphisit, Published on 01/03/2015
» Thai cookbooks have evolved over the years. The first one that we know about, published in 1908, was written by Thanphuying Plien Phaasakonwong, and was called Mae Khrua Hua Paa (archaic Thai for “The Cook”). Besides being a skilled cook, Thanphuying Plien was an avid collector of recipes from various sources. In her book she gave measurements, a practice that was considered modern because cooks had previously relied on personal expertise in deciding how much of a given ingredient was to be used, rather than systemised measurements.
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Making the most of it
B Magazine, Suthon Sukphisit, Published on 21/12/2014
» It is intriguing to look at the differences between food prepared in different parts the country. The character and weather of each region plays an important part in it. The plants used in cooking, for example, may not be the same. In the South of Thailand there are the strong-smelling beans called sataw, and the larger ones known as luuk nieng, neither of them found in the North (although these days they are cultivated commercially in Isan, the local people do not yet eat them stir-fried with kapi and shrimp, as they do further south). But Isan and the North do have indigenous mushrooms like het lom and het ra-ngoke as well as dill, none of which are grown in the Central Region. The aromatic rhizomes called hua raew and krawaan grown in the East around Chanthaburi are not used in the kitchens of Kanchanaburi or Phetchaburi.
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The Thais that blend us together
B Magazine, Suthon Sukphisit, Published on 18/01/2015
» When things that were once familiar change or disappear, we can either regret their loss or feel relief that they are gone. There are features of our political past that we wouldn’t want to have back, while changes for the better in health care give points to the present over what came before.
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A cool time to eat crab
B Magazine, Suthon Sukphisit, Published on 25/01/2015
» In Thailand, the cool season lasts for three or four months, but during that time there are only a couple of weeks when it really gets cold. To make the most of it, many people head to the North or to Isan to experience the chilly weather at its most extreme. Those are the parts of the country where the temperature takes the biggest plunge, and where they will be able to wear the cold-weather clothing that has been hanging in the closet all year.
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The old ways of making rice nice
B Magazine, Suthon Sukphisit, Published on 05/10/2014
» Everything evolves and changes. Even cooking rice evolves in ways to keep it tasty and appealing. Nowadays we have electric rice cookers and microwave ovens. All you have to do is push a button and let the electricity do the work. You don't need any special skill or technique. But before we reached this point, the situation was more complicated.
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A tale of two markets
B Magazine, Suthon Sukphisit, Published on 10/08/2014
» In Thailand when we talk about a market, the term is too broad to give a clear picture of the kind of place we mean. But if we specify a fruit market, or a market for vegetables, flowers or seafood, or maybe a floating or weekend market, listeners get a better idea of what we’re talking about and what types of goods are sold there.
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Basil: If it didn't exist, you'd have to invent it
B Magazine, Suthon Sukphisit, Published on 27/07/2014
» Chillies, onions and garlic. Without them Thai food couldn’t exist. They are the Oscar-winning actors of our national cuisine. Bai kaprao, or holy basil, is a front-rank supporting cast player that turns up in innumerable important roles. If it were to disappear, Thai dishes with aggressive, spicy flavours would go along with it. But before discussing the roles that basil plays in the Thai kitchen, let’s take a look at the question of where it came from.
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Tastes change with the times
B Magazine, Suthon Sukphisit, Published on 20/07/2014
» Central Thai cuisine is full of old recipes that are total strangers to younger generations. It isn’t the fault of young people that they don’t know or don’t like these foods, because tastes change, and each period enjoys the dishes that are appropriate to it.
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