Showing 31-40 of 56 results
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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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Wrapped in folk wisdom
B Magazine, Suthon Sukphisit, Published on 08/02/2015
» When you buy food, its packaging might be either the standard mass-produced kind used by the manufacturer or something more informal, supplied by the vendor. Once the food is eaten, the wrapping is usually just thrown away. It has done its job and is no longer useful.
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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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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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No stairway, But there is a heaven here
B Magazine, Suthon Sukphisit, Published on 25/05/2014
» I have a list of desirables for a trip that’s relaxing and satisfying, a getaway that leaves stress back in the city. First is an unspoiled natural environment with a quality all its own. Then comes a peaceful social environment that is in harmony with the natural one, and where the lifestyle and occupations of the local people have a special, local character. There should also be a chance to taste food that is different from that in other parts of the country.
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Let the shop come to you
B Magazine, Suthon Sukphisit, Published on 06/07/2014
» If you live around Sukhumvit, Yen Akat or Sathon and want to buy bunches of fresh coriander and spring onions and some pla tu, it will cost you about 60 baht. If you decide to buy it at a market far from the middle of town you’ll need at least 200 baht for transport and a spare two hours. But if you live on the outer fringes of the metropolis — Om Noi or Phutthamonton in Nakhon Pathom; Thaa It or Pak Kret in Nonthaburi; or Lam Luk Ka, Lat Lum Kaeo in Pathum Thani — and you want to get hold of the same coriander, spring onions and fish, you’ll have no problems with transport or price.
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A fond foodie farewell
B Magazine, Suthon Sukphisit, Published on 01/06/2014
» Last week was Satun, this week we’re off to Trang, the final stage of my tour of the South. This province isn’t one of the top tourist destinations like Krabi, Phangnga or Phuket, but it is ideal for those who prefer a quiet spot with beautiful beaches without mobs of tourists swarming around, a place where they can spend time looking at interesting local attractions and finding good things to eat.
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Pak boong's flying circus
B Magazine, Suthon Sukphisit, Published on 06/04/2014
» People who pay attention to food know that cooking soup and stir-frying vegetables to perfection is a gift that God bestowed specially on Chinese cooks. Stir-frying vegetables would seem to be a simple thing, but in fact, it’s not. Doing it properly requires a store of precise accumulated knowledge. How soft or hard is the vegetable? How does this affect the length of time it should remain on the fire? How hot should the cooking fire be? What seasonings should be used, and at which point during the frying process should they be added?
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Heading down South
B Magazine, Suthon Sukphisit, Published on 11/05/2014
» This week, I’d like to take a look at another part of Thailand’s South. I went there recently and took a circular route, starting in Trang and going on to Phatthalung, Songkhla and Satun, then returning to Trang without retracing my original route.
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On song in Songkhla
Suthon Sukphisit, Published on 18/05/2014
» Last week I began a tour of the South in Phatthalung. Today I’d like to continue on to Songkhla by crossing the bridge and elevated road across Thalay Noi in Phatthalung to Amphoe Ranote in Songkhla. The road is wide and smooth, and the route is direct.
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