Showing 71-80 of 128 results
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Off the beaten Trat
B Magazine, Suthon Sukphisit, Published on 06/09/2015
» If you were to tell 100 people that you had just come back from a short vacation in Trat province, all of them would assume that you’d gone to Koh Chang, because tourists think of that island as a slice of paradise. There are more than 200 hotels on Koh Chang, and white sandy beaches and dive spots with gorgeous coral. Seafood restaurants, bars and entertainment spots abound, so it is no wonder that you see as many tourists strolling around on Koh Chang as you do on Silom Road in Bangkok.
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A million ways to pig out
B Magazine, Suthon Sukphisit, Published on 26/04/2015
» If you were to take a poll of what is the world’s most well-known dish, one of the answers you would hear again and again is grilled pork, in one of its many forms. And if you were to ask where it was at its best, you might be told that it is delicious no matter where you get it.
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The sense of the ‘common’
B Magazine, Suthon Sukphisit, Published on 07/06/2015
» Many people probably think of farmers, orchard keepers and fishermen as “common people”, and they would most likely describe themselves as ordinary workers or labourers without any high ambitions, lacking the knowledge needed for other kinds of work.
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Flavours from foreign lands
B Magazine, Suthon Sukphisit, Published on 15/03/2015
» We are always discovering new dishes, many of them created when the influence of one type of cooking brings fresh ideas into another. This process has always been with us, and is one way in which the global culinary repertoire grows. When a new idea is absorbed it is usually adapted to use local ingredients and techniques that make it appetising to the cook’s personal taste. Adaptation of this kind takes place in all countries and cultures.
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The fruits of eating flowers
B Magazine, Suthon Sukphisit, Published on 22/03/2015
» In Thailand, people have found a use for every part of the banana plant. If we were to describe every way in which each part of the plant has been put to use, the result would be a thick book.
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A salt on the senses
B Magazine, Suthon Sukphisit, Published on 29/03/2015
» Anyone who shops knows the importance of being able to tell authentic goods from inferior imitations. Sometimes these are good enough to qualify as alternatives rather than fakes, but there are some cases where it seems odd that anyone would want to counterfeit them at all. One of them is sea salt.
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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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Northern soul
B Magazine, Suthon Sukphisit, Published on 01/03/2015
» Thai cookbooks have evolved over the years. The first one that we know about, published in 1908, was written by Thanphuying Plien Phaasakonwong, and was called Mae Khrua Hua Paa (archaic Thai for “The Cook”). Besides being a skilled cook, Thanphuying Plien was an avid collector of recipes from various sources. In her book she gave measurements, a practice that was considered modern because cooks had previously relied on personal expertise in deciding how much of a given ingredient was to be used, rather than systemised measurements.
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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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The Thais that blend us together
B Magazine, Suthon Sukphisit, Published on 18/01/2015
» When things that were once familiar change or disappear, we can either regret their loss or feel relief that they are gone. There are features of our political past that we wouldn’t want to have back, while changes for the better in health care give points to the present over what came before.
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