Showing 41-50 of 365 results
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Soaking up the sun
B Magazine, Suthon Sukphisit, Published on 19/02/2017
» Conjure up a mental list of old-fashioned dishes that still make the mouth water, and then notice how many include main ingredients that are dried or salted. Here's a personal selection: nuea khem tom kathi sai hawm daeng (salted beef stewed with shallots in coconut cream), nuea khem cheek pen sen foy phat kap namtaan (shredded salted dried beef stir-fried with palm sugar), plaa chon taak haeng khem tom kathi proong rote baeb tomyam sai bai makhaam awn (salted and dried snakehead fish stewed with sour-spicy seasonings in coconut cream with tender tamarind leaves), hua plaa chon taak haeng khem sai kathi sai fak (dried salted snakehead fish head stewed with coconut cream and squash), hoy malaeng phuu taak haeng khem phat kap nam taan (salted and dried mussels stir-fried with palm sugar or the same mussels simmered into a curry with pineapple). The list goes on.
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If memory serves
B Magazine, Suthon Sukphisit, Published on 14/05/2017
» Something strange happens to people who have been around for some time and adopted a certain taste for the past. At times, it could be so bad that may make them either nostalgic or fussy -- maybe both at the same time. They can get depressed thinking about the fact that nowadays Thai food doesn't taste the same as it used to. Those bygone dishes may look the same, perhaps slightly different, but they simply don't taste the same. Such a disappointment is hard to swallow.
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A flash in the pan
B Magazine, Suthon Sukphisit, Published on 21/05/2017
» The most notorious pan in Thailand now is the Korea King pan being sold through social media and home shopping networks. The value-adding word "Korea" makes the Teflon pan seem more hi-so and eligible to be expensive. The product's advertisement claims that the frying equipment is worth 13,000 baht but the buy-one-get-one promotion offers shoppers two for only 3,300 baht. The importers are said to spend 15-16 million baht a month for such advertising but so far they have made up to 8 billion baht.
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A sweet sausage for all seasons
B Magazine, Suthon Sukphisit, Published on 26/03/2017
» When it gets to mealtime and you want to cook up something for yourself that is easy to prepare and won't take too much time, the first thing you probably do is look in the refrigerator to see what is there.
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Tom yam steps up to the plate
B Magazine, Suthon Sukphisit, Published on 19/06/2016
» In a Thai meal where some of the dishes on the table are served "dry" (without broth or a liquid sauce) -- fish or shrimp fried with paper and garlic, for example, or beansprouts stir-fried with tofu -- a soup with a spicy bite is needed to provide a satisfying balance of flavours. A tom yam is exactly right, and is often the first choice.
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Clean up in kitchen with versatile fruit
B Magazine, Suthon Sukphisit, Published on 12/11/2017
» Growing your own backyard vegetable garden is great. One thing you should definitely have on hand is kaffir lime. It has that sour yet refreshing taste that makes it a favourite in Thai kitchens. Kaffir lime is no inferior species to lime -- it can actually be even more versatile. But it's not the only fruit or vegetable worthy of belonging in your garden.
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Home comforts
B Magazine, Suthon Sukphisit, Published on 05/03/2017
» When you see a country housewife picking krathin shoots along the fence bordering her property and gathering pea-sized eggplants called makhuea phuang, she'll probably tell you that she is going to pound up some nam phrik (chilli dip sauce).
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Homegrown ingredients
B Magazine, Suthon Sukphisit, Published on 23/10/2016
» If you like cooking for yourself, why not get serious and try growing your own vegetable right at home? The ones that you really need all the time are chillies (phrik khee nuu), lemon grass, galangal, saw-tooth herb (phak chee farang), and the different types of basil, known in Thai as bai kraphrao, bai horapha and yee raa.
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What's cooking for breakfast?
B Magazine, Suthon Sukphisit, Published on 08/01/2017
» Everyone knows that breakfast is an important meal, but when looked at closely, it is as loaded with cultural significance as it is with vitamins and nutrients to fuel the coming day. It can provide a wealth of detailed information on the local environment, on the historical era in which it is or was eaten, the kind of work done by and the social status of the family who prepare and eat it, and the prevailing awareness of the relationship between food and good health.
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Roadside stalls step up to the plate
B Magazine, Suthon Sukphisit, Published on 17/04/2016
» 'Roadside warriors" is a great title for the intrepid vendors that cook food-to-order at stalls and shops beside many roads and lanes in every province throughout Thailand. But not all who buy their food hold it in high esteem. Many customers don't really like this kind of eating and settle for it only when they have no other option.
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