Showing 91-100 of 155 results
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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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Keeping a keen edge
B Magazine, Suthon Sukphisit, Published on 13/04/2014
» One thing that annoys anyone who likes to cook is to discover, in the middle of preparing a dish, that the knife they need to use isn’t sharp. It is even worse if they don’t have a sharpener, or that, if they do, that the knife is still dull after they try to sharpen it.
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At rice rainbow's end
B Magazine, Suthon Sukphisit, Published on 20/04/2014
» We have no way of knowing what new strains of rice will appear in the future, whether the grains will be long or short, soft or hard, or how their fragrance might differ from that of the types we have now. This is because, as it has come down to us from the past, rice has changed constantly. As the natural environment, the weather, water sources, and the character of the soil have changed over time, rice, too, has changed naturally.
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All hail the snakehead fish
B Magazine, Suthon Sukphisit, Published on 27/04/2014
» A growing availability of freshwater fish is making them mealtime darlings in Thailand. Local types such as pla raed (rhino fish), pla nin (black tilapia), pla tubtim (red tilapia) and pla khang (redtail catfish) are all raised on farms where they grow quickly and to a good size, and as a result they are inexpensive for consumers.
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History discovered in a staple dish
B Magazine, Suthon Sukphisit, Published on 16/02/2014
» There are few Thai dishes more famous than pad Thai, and the more popular it gets, the more questions it invites.
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Making the most of everything
B Magazine, Suthon Sukphisit, Published on 23/03/2014
» One quality that good cooks share is a determination to economise by getting full value for the money they spend. This economising does not mean penny pinching to cut expenses or using cheap ingredients, and then preparing only small amounts of food so that there is none left over. Real cooks do not think that way.
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Use your noodle
B Magazine, Suthon Sukphisit, Published on 30/03/2014
» Here is a phenomenon unique in a way that only noodle connoisseurs will appreciate — a place where kui tio restaurants of many different kinds exist in the same area. Each has its own distinctive character. All were established many years ago. Each can boast kitchen skills that will be vouched for by anyone who can recognise a good bowl of noodles. And all maintain standards at an unchanging high level.
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Taking a breath
B Magazine, Suthon Sukphisit, Published on 23/02/2014
» Most people accept the idea of Chiang Mai as the capital of the North, perhaps because it resembles Bangkok in many ways. Both cities have circular roads running around them, and both have intersections with tunnels and pedestrian overpasses. Central Chiang Mai has more condominiums and big hotels than any other city in Thailand except Bangkok.
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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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