Showing 61-70 of 128 results
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Currying flavour
B Magazine, Suthon Sukphisit, Published on 24/04/2016
» When it comes to Thai dishes that have staying power and remain favourites from generation to generation, nothing can beat khao kaeng, or curry and rice. It is like a supporting pillar of Thai cuisine that is deeply rooted in the culture. Every region, every ethnic or religious community in Thailand will have its own style of food, and high on the list will always be a curry. There is Thai Yai curry and rice in Mae Hong Son and Muslim-style curry and rice in Satun. Vendors in Chanthaburi in the East will have on display a range of local curries hard to find anyplace else.
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Fishing for condiments
B Magazine, Suthon Sukphisit, Published on 27/03/2016
» Think of a condiment that has all of these qualities: it is eaten throughout Vietnam, Thailand, Cambodia, Laos, Myanmar, Malaysia, Indonesia and the Philippines; it is always made by fermenting the same natural ingredient; the taste is always the same so there is no barrier to using one country’s product from use in another’s national recipes. The answer: plaa raa, or fermented fish.
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Grills and Thrills
B Magazine, Suthon Sukphisit, Published on 13/03/2016
» If you think in terms of time spent, it might seem that the methods our ancestors used to cook food were very demanding. Take grilling fish on a charcoal stove, for example. In those days, people thought of grilled fish as a simple dish. All you had to do was get the stove ready, put in some dried coconut husks as fuel, set the fish on the grill and cover them with banana leaves. The banana leaves kept the smoke inside so that it would flavour the fish and also stopped the breeze from blowing directly onto the coconut husks and making them burst into flames.
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Rravel Blight
B Magazine, Suthon Sukphisit, Published on 21/02/2016
» This may be taking a dim view of things, but our approach to promoting tourism here seems to be geared toward travellers who like things quick and easy. This is the way things are working now, and it has caused the deterioration of many of our tourism sites.
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Street and sour
B Magazine, Suthon Sukphisit, Published on 20/12/2015
» A couple of months ago a survey was conducted to determine how people abroad viewed Thailand’s food. The result was that phat Thai was thought to be the national dish. Thai food, people thought, had to be sprinkled with pounded peanuts, and was made with fresh herbs that might include galangal and krachaai, although ginger could be used instead. A Thai dish had to be extremely spicy and was eaten with chopsticks. It was suitable for vegetarians and was cheap.
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Back to basics
B Magazine, Suthon Sukphisit, Published on 10/01/2016
» A special welcome to those people who are retiring this year. From now on, no need to get up in the morning just to head off to work. Some may feel comfortable with their new freedom and be content just to do nothing, while others will see it as an opportunity to do some of the travelling they have been dreaming about for years.
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The noodle superpower
B Magazine, Suthon Sukphisit, Published on 06/12/2015
» A couple of weeks ago I wrote that Thailand was full of shops and vendors offering grilled chicken, and that this dish will remain a favourite with Thais for a long time to come.
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Spores to the fore
B Magazine, Suthon Sukphisit, Published on 01/11/2015
» If the weather doesn’t pull any surprises over the next week or so, people who feel a seasonal craving for the mushroom called het khone — the “termite mushroom” — should get some money ready and head off to buy some at a special place they’ve heard of or maybe visited before.
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Bird is the word
B Magazine, Suthon Sukphisit, Published on 08/11/2015
» I probably sound like I’m bragging or exaggerating when I say Thailand is home to the greatest variety of grilled chicken in the world. Be that as it may, there are reasons why chicken cooked this way has been such an important part of Thai cooking and over the centuries spawned countless variants.
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Save our small shops
B Magazine, Suthon Sukphisit, Published on 26/07/2015
» Supermarkets and small retailers have been on hostile terms ever since supermarkets first showed up here. If a supermarket opens in the provinces or in some amphoe, warlike rumblings can be heard.
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