Showing 161-170 of 221 results
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Fruit in flux in a race to the top
B Magazine, Suthon Sukphisit, Published on 10/11/2013
» Anyone who pays attention to the culinary scene here knows that it is constantly in motion. New dishes appear and old favourites recede. Influences from abroad are absorbed, and new approaches are taken to the way ingredients are used as different ones because available or appropriate. Flavours alter, too, in response to shifting preferences. But once a given dish stops changing it means that it has reached an ideal and stable form.
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A dish for all seasonings
B Magazine, Suthon Sukphisit, Published on 06/10/2013
» The foods that represent the North for many people are khao soi and northern-style laab, but in considering the roles that each of these dishes plays in the daily life of the country's northerners, it is probably laab that is the region's truer culinary symbol. It is the one dish that is a part of every meal, although others will be served together with it (just as in the Central region, where a number of different items make up every meal).
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Hilltribe market a weekly jewel
B Magazine, Suthon Sukphisit, Published on 20/10/2013
» Anyone who has spent time roaming around Thailand's local markets will agree that they can provide a clear idea of the surrounding area's character. There are many different kinds of markets. Some convene in the morning, others in the evening. Some are convenient for Bangkok residents and others require some travelling to reach.
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Handling the floodwaters
B Magazine, Suthon Sukphisit, Published on 27/10/2013
» Ayutthaya has been flooded again, but that is hardly news. The inundations have been taking place throughout recorded history. The thing that has made recent floods unusual has been their severity and violence, caused by environmental change and, in part, by the increased population. With more land being developed, the rivers and canals can no longer handle the amount of water flowing into them.
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The chinese restaurant kitchen's story
B Magazine, Suthon Sukphisit, Published on 15/09/2013
» Every kind of food has its story to tell. For example, there is chu che pla nuea awn (sheatfish in a thick curried coconut cream sauce), a dish made with curry paste that is half-way between a curry and a stir-fry. It has fewer ingredients than a curry, just sheatfish, curry seasonings, coconut cream, kaffir lime leaves, palm sugar and nam pla.
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The rhizome that just keeps giving
B Magazine, Suthon Sukphisit, Published on 22/09/2013
» Ginger has many beneficial qualities. Research into its chemical properties has shown that its juice can help reduce migraine symptoms, remove cholesterol from the intestines and decrease the craving addicts feel for drugs.
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Fruits to sway a sweet tooth
B Magazine, Suthon Sukphisit, Published on 21/07/2013
» People tend to think that new things are better than old ones, and in the case of mobile phones, computers, cars, shoes and the like, they are probably right. But it's a different story with recipes. We can be sure that dishes that have been popular for generations and that leave nothing to be desired will be with us as long as Thai food is prepared. Old-fashioned dishes are like a river that flows slowly and quietly, not turbulently and noisily as a newly-formed wave. People who appreciate them are mostly from older generations.
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The freshest fish are worth the extra effort
B Magazine, Suthon Sukphisit, Published on 25/08/2013
» Most people who like to cook set the goal of making each dish turn out as delicious as possible, and therefore place a lot of importance in using good ingredients _ fresh meat and produce, dried foods and condiments, and seasonings. All three of these elements are equally important, and finding the best of each is essential to good cooking.
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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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Thanks for the memories
B Magazine, Suthon Sukphisit, Published on 11/08/2013
» When things that we like disappear it is normal to miss them for a while, but with time the feeling fades and eventually we may forget them. But when the thing that disappears has to do with food that we love, it can be hard to forget.
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