Showing 211-220 of 221 results
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A bottom feeder that remains tops among Thai diners
B Magazine, Suthon Sukphisit, Published on 20/05/2012
» Thailand is home to a huge variety of both freshwater and saltwater fish, and Thais have definite preferences as to which fish is best in which dish. Sometimes circumstances dictate a substitution, but Thai cooks are never as satisfied as they would be with the type the recipe calls for.
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Sweet or sour, Pineapple has its pluses
B Magazine, Suthon Sukphisit, Published on 27/05/2012
» When Thai families of the past planted their kitchen garden, they did not limit themselves to just the chillies, lime and kaffir trees, lemongrass, galangal and varieties of basil usually found in household plots today. They also included pineapple.
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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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'Kaeng Som' A thai culinary classic
B Magazine, Suthon Sukphisit, Published on 01/04/2012
» Authentic Thai food has its origins in simplicity, made from ingredients that were close at hand. Preparation was simple and did not take much time, and the dishes were served as soon as they were ready. If a number of dishes were to be eaten at the same time, the meal became special. That was the character of Thai cuisine in its original form, and one dish that remains a favourite today is kaeng som.
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Culture served up daily at-markets
B Magazine, Suthon Sukphisit, Published on 15/04/2012
» In Thailand, markets offer far more than just food and household items. Anyone intrigued by the country's language and culture, society and environment will find a lot to interest them in a market, as well as things that give insight into Thailand's economy, creative ingenuity, handicrafts and regional cuisines. In a way, a Thai fresh market can be seen as a rich, living reference library on all things Thai.
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Chow down on chanthaburi's famous noodles
B Magazine, Suthon Sukphisit, Published on 05/02/2012
» You don't have to be in Bangkok to enjoy good kui tio _ noodle dishes. There are many local recipes for them in other provinces, each with its own individual character and delicious in its own way. For example, one Thai noodle dish served in Phitsanulok, Sukhothai, Kamphaeng Phet and Tak provinces is made with either ba mee (wheat noodles) or sen lek (fine rice noodles) with orange-tinted boiled pork, minced pork and boiled pork skin with added long beans, dried shrimp, toasted peanuts, dried chillies, and pak chee farang (sawtooth coriander).
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Reviving the ravaged river prawn
B Magazine, Suthon Sukphisit, Published on 11/03/2012
» Fully 90% of the big prawns featured on seafood menus are raised on farms in the Suphan Buri-Ayutthaya-Ang Thong area. These farms are prolific enough to supply markets throughout Bangkok and the nearby provinces as well as a long list of restaurants that order them directly.
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Don't count out cookery of past in today's kitchens
B Magazine, Suthon Sukphisit, Published on 18/03/2012
» Every piece of cooking equipment used in homes or restaurants was invented to answer a special need. But over the years later versions that use newer technologies to make them cheaper, lighter or easier to clean and maintain have replaced the originals.
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'Thailand's soup' That still stirs up the tastebuds
B Magazine, Suthon Sukphisit, Published on 25/03/2012
» One Thai soup that has gained worldwide popularity is tom yum gung because of its delectable combination of flavours and aromas. There is the fragrance of herbs, fresh lemongrass, kaffir lime leaves and galangal, the sour tang of lime juice, saltiness from nam pla, the spicy heat of chillies and the taste and texture of fresh shrimp. But just as interesting as the list of ingredients that go into the soup is the surprising simplicity of preparing it. A first-class tom yum can be cooked in five minutes.
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Dishes the march of time passed by
B Magazine, Suthon Sukphisit, Published on 15/01/2012
» There are different schools of thought on how we should treat our culinary tradition. Some believe that it should be carefully preserved and shielded from change, while others maintain that our cuisine should evolve in step with the times. In line with this second viewpoint, it is true that many of the dishes that are familiar now have changed greatly over time.
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