Showing 91-100 of 128 results
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Herbs are here to stay
B Magazine, Suthon Sukphisit, Published on 02/03/2014
» Today I’d like to write about one of the most familiar of our herbs. You can find it in almost every plate and bowl of food, and at every meal. It is pak chi, or fresh coriander.
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A porridge that's no joke
B Magazine, Suthon Sukphisit, Published on 05/01/2014
» When it comes to a good early breakfast on a chilly morning, nothing beats a bowl of hot jok, or rice porridge. Every Thai knows this dish well. It is made from fragments of rice grains that have been broken during milling, and which are boiled until they become soft to the point of mushiness. Seasoned minced pork and slices of pork liver and boiled tripe can be added, and many people also put in an egg. Spring onion, and some shredded ginger complete the dish.
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Oodles of noodles
B Magazine, Suthon Sukphisit, Published on 19/01/2014
» It would be hard to find someone who would say no to a good bowl of bami, the wheat-flour noodles served in restaurants on almost every street and soi in Bangkok. The two kinds that people know best are packaged instant noodles, familiar under brand names such as Mama and Wai Wai, and the fresh bami sold in noodle restaurants.
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An oasis of calm
B Magazine, Suthon Sukphisit, Published on 24/11/2013
» Ratchaburi province, with its distinctive character and many attractions, is so close to Bangkok, about 100km or a two-hour drive, that it makes it an ideal choice for a place to spend a few days out of town.
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Fruit in flux in a race to the top
B Magazine, Suthon Sukphisit, Published on 10/11/2013
» Anyone who pays attention to the culinary scene here knows that it is constantly in motion. New dishes appear and old favourites recede. Influences from abroad are absorbed, and new approaches are taken to the way ingredients are used as different ones because available or appropriate. Flavours alter, too, in response to shifting preferences. But once a given dish stops changing it means that it has reached an ideal and stable form.
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A dish for all seasonings
B Magazine, Suthon Sukphisit, Published on 06/10/2013
» The foods that represent the North for many people are khao soi and northern-style laab, but in considering the roles that each of these dishes plays in the daily life of the country's northerners, it is probably laab that is the region's truer culinary symbol. It is the one dish that is a part of every meal, although others will be served together with it (just as in the Central region, where a number of different items make up every meal).
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The chinese restaurant kitchen's story
B Magazine, Suthon Sukphisit, Published on 15/09/2013
» Every kind of food has its story to tell. For example, there is chu che pla nuea awn (sheatfish in a thick curried coconut cream sauce), a dish made with curry paste that is half-way between a curry and a stir-fry. It has fewer ingredients than a curry, just sheatfish, curry seasonings, coconut cream, kaffir lime leaves, palm sugar and nam pla.
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You've just got to love 'Ma'
B Magazine, Suthon Sukphisit, Published on 29/09/2013
» Among Thai speakers, anyone who can name all of the vegetables and fruits whose name begins with the syllable ''ma'' in Thai can lay claim to real expertise where produce is concerned. Even non-Thai speakers with the most cursory knowledge of the language must have noticed this sound coming up non-stop when Thai friends start talking about fruit.
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A taste of the north
B Magazine, Suthon Sukphisit, Published on 13/10/2013
» Many things attract tourists to Chiang Mai. There are its natural beauties and ancient historical sites, streetside vendors selling handicrafts and, an especially alluring feature for many visitors, restaurants offering all kinds of food. The chance to taste such an array of tasty dishes, some of them unavailable elsewhere, make a visit to Chiang Mai especially worthwhile from the food standpoint alone.
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Thanks for the memories
B Magazine, Suthon Sukphisit, Published on 11/08/2013
» When things that we like disappear it is normal to miss them for a while, but with time the feeling fades and eventually we may forget them. But when the thing that disappears has to do with food that we love, it can be hard to forget.
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