Showing 201-210 of 221 results
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Where the streets have plenty to eat
B Magazine, Suthon Sukphisit, Published on 19/08/2012
» Thailand's street food is often named the best in the world by international tourists. For Thais, there is nothing strange about having food available right on the sidewalk _ we've been taking it for granted and enjoying it for centuries.
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The kitchen delights of the monsoon season
B Magazine, Suthon Sukphisit, Published on 05/08/2012
» Commercial vegetable farmers love the rainy season, because the rain helps cut down on labour and costs. Consumers love it, too. Monsoon season vegetables are beautiful, fresh, inexpensive and tasty.
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Trang's beauty shines through in stormy weather
B Magazine, Suthon Sukphisit, Published on 17/06/2012
» When tourists hear mention of Krabi, Phuket or Phangnga, the first thing that they think of is probably the sea. All three provinces have broad beaches with fine white sand and emerald-green water. There are many little islands ideal for swimming or sunbathing and from November until April there is rarely any rain, just cloudless, blue skies. During these months, tourists both foreign and Thai flock to the three provinces.
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How sweet it was _ the tasty treasures time forgot
B Magazine, Suthon Sukphisit, Published on 22/07/2012
» A particular dish can reveal much about the ways of eating and beliefs of the culture that created it. It can also show how certain non-native ingredients came to be accepted into local cuisine and the ways culinary traditions have changed over generations.
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Satun serenades the senses and the palate
B Magazine, Suthon Sukphisit, Published on 24/06/2012
» If not for the fame of the Tarutao National Marine Park and Lipe Island, with its perfect beaches and beautiful undersea coral gardens, most people would know nothing about Satun province. If recognised at all, it is likely as the location of Pak Bara pier in Langu district, where boats leave for Tarutao and Lipe and for Langkawee Island in Malaysia.
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Age can be a thing of beauty in thai cuisine
B Magazine, Suthon Sukphisit, Published on 29/07/2012
» In the past, Thais consumed more preserved foods such as pickled garlic, salted fish, dried fish and shrimp, dried chillies and salted dried beef. The reason is obvious _ often too much was prepared to eat in a single sitting and there were no refrigerators to keep the leftovers from spoiling. The technique was simple. First the food was mixed with salt to keep it from going bad, then set out in the sun to dry. Once it was salted and dried it could be stored for a long time.
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Regional cuisines redeem otop fairs
B Magazine, Suthon Sukphisit, Published on 08/07/2012
» The latest exhibition of merchandise from the One Tambon One Product (Otop) campaign has just ended, but there will be another one in five months, before the end of the year. These fairs have been part of the scene for more than a decade and are now major events. Their organisers are civil servants who are eager to promote and create a market for works of art and home-made products made by local people all over the country.
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The pleasures of phetchaburi
B Magazine, Suthon Sukphisit, Published on 15/07/2012
» For most people, the mention of Thailand's Central Region brings to mind the provinces of Ayutthaya, Ang Thong, Suphan Buri and Nakhon Sawan, all of which are relatively close to Bangkok and linked to the capital by shared history and geographical features. Phetchaburi province on the sea is often left out when talking about the Central Region, but a look at the map shows it clearly belongs.
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Wait to exhale, But garlic is great
B Magazine, Suthon Sukphisit, Published on 06/05/2012
» It is always surprising to hear people say that they don't eat garlic because it seems so ubiquitous that keeping clear of it presents a challenge. Garlic is included in all kinds of dishes in almost every country worldwide. It has been used for thousands of years, and although the plant originated in Asia it has long since spread throughout the West. Even bread, that symbol of Western cuisine among rice-eating Asians, is sometimes flavoured with it.
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Where's the beef ? not with the noodles these days
B Magazine, Suthon Sukphisit, Published on 03/06/2012
» No one would deny kui tio nua, or beef noodles, a prime place as a favourite on the Thai table. This is true even though these days more and more people are avoiding beef. Recognising this trend, restaurants that specialise in the dish have been making some adaptations.
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