Showing 171-180 of 221 results
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King of prawns on the comeback trail
B Magazine, Suthon Sukphisit, Published on 18/08/2013
» The premiere meat in Thailand is not Mutsusaka beef, Kurobuta pork (aka black Berkshire) or sable fish. Most Thais would give the award to the river-dwelling kung kam kram, or giant Malaysian prawn, and would be especially enthusiastic if the prawn were large, male and fat, with big, long claws and a colouration that combined green with deep blue.
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All the fun of the fair?
B Magazine, Suthon Sukphisit, Published on 28/07/2013
» The Otop fairs are among the big events that take place at the end of each year. All kinds of goods are sold _ clothing, handicrafts, foods and other things made locally _ with so many products on display from so many provinces, duplicating and competing with each other in such profusion in terms of quality and price, that visitors can be forgiven for not knowing what to make of it all.
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Where's the beef?
B Magazine, Suthon Sukphisit, Published on 14/07/2013
» There are always reasons for choosing the specific meat to be used in making a given Thai dish, and generally they have remained the same over the centuries. Khanom jeen nam ya (fermented rice noodles with a spicy pureed fish-based sauce) must be made with fresh fish _ dried fish, dried shrimp or pork won't do. Tom jeud bai tamlueng (a bland soup that includes the shoots of a morning glory-like vine) has to be made with minced pork, not minced fish or chicken, and kaeng som made with any kind of vegetable calls for fish and nothing else as the protein. Pork and chicken are out.
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Be it ever so humble, There's no place quite like isan
B Magazine, Suthon Sukphisit, Published on 02/06/2013
» Half a century ago, Thais in other regions of the country often heard the government describe the conditions of Isan in dire terms. It was dry and arid, impoverished and without water. You could not farm there, so the people who lived in Isan were poorer than those in other regions. As a result of this attitude there was a government policy to transfer civil servants to posts in Isan as punishment if they misbehaved or were unproductive.
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Faking it for real
B Magazine, Suthon Sukphisit, Published on 07/07/2013
» In recent years, many different types of tourist sites have opened. There is an artificial beach at Suan Siam Bangkok, an Italianate outdoor shopping complex called Palio on the road to Khao Yai National Park and a Spanish-style amusement park called Santorini at Cha-am in Phetchaburi.
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All roads lead to delicious daytripping
B Magazine, Suthon Sukphisit, Published on 26/05/2013
» The great variety offered by Thai cuisine is not limited to the number of different dishes, but can also be seen in the broad range of restaurants and shops where Thai food is served. They differ not only in the kind of food listed on their menus, but also in their mood and atmosphere.
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Balancing the four elements of thai cuisine
B Magazine, Suthon Sukphisit, Published on 05/05/2013
» The delicious flavour of Thai food has its basis in a combination of four tastes _ sour, salty, sweet, and spicy _ which are balanced differently depending on the dish. In some foods sweetness dominates _the thick, sweet, coconut cream-based curries made with pork, chicken, or beef called phanaeng, are a good example, as are the Chinese aromatic stewed pork belly dish called palo moo sam chan and the sugary shredded pork known as moo wan. Others put the stress on chilli heat. Pad cha pla krabane (a spicy stir-fry of stingray, herbs, and potent seasonings including chilli), pla duc pad phet (catfish stir-fried with chilli and other seasonings), or the fiery southern curry called kaeng tai pla.
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Termites make right with mushrooms
B Magazine, Suthon Sukphisit, Published on 19/05/2013
» Many of the mushrooms found in Thailand are particular to one region. There are a wide variety of mushroom types, and they vary according to the local terrain and weather. Some mushroom thrive in soil nourished by rotted leaves, other grow in heaps of rice straw, decaying wood, or crevices in rocks. Local people know where to find each type, and which to select for a given dish. But sometimes they make dangerous mistakes. There are poisonous mushrooms that strongly resemble the familiar, edible ones, and incorrect choices have resulted in death.
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A dish sure to lead you to temptation
B Magazine, Suthon Sukphisit, Published on 31/03/2013
» A concern for healthy nutrition and a fondness for khao ka moo (Chinese stewed pork leg with rice) are tendencies so strongly opposed to each other that there is no hope of reconciling them. The best way around it, if you run into some irresistible khao ka moo at mealtime, is to vow that if you eat some now, you won't go near it again for a month.
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For healthy eating, there's no place like home
B Magazine, Suthon Sukphisit, Published on 28/04/2013
» Concerns about the connection between physical well-being and the food we eat have been especially strong in Thailand lately. We hear a lot about the idea that diet is an important cause of many conditions, especially obesity.
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