Showing 1 - 10 of 51
The embers of tradition
B Magazine, Story & photos by Suthon Sukphisit, Published on 26/07/2020
» Grilling is preferable for many people as it makes food more aromatic and palatable. This cooking method is not only associated with flavour but also reflects characteristics of communities, types of fuel wood, cooking time, meticulousness of the cook and the adjustment of grilling tools to fit the purpose.
Chicken delight
B Magazine, Story & photos by Suthon Sukphisit, Published on 12/07/2020
» A good variety of foreign dishes have been available in Thailand for a long time.
Keep calm and cook eggs
B Magazine, Story & photos by Suthon Sukphisit, Published on 10/05/2020
» In every crisis, people worry about food scarcity and stockpile items considered to be simplest to cook, economical and have a long-shelf life. In the past, instant noodles were the most favourite choice.
Enchanting Pak Tor awaits discovery
B Magazine, Story & photos by Suthon Sukphisit, Published on 03/05/2020
» Charming cities attract and induce visitors to visit again and again, which is a boon to the local economy. While many provinces have cemented their place as established tourist attractions, some lack distinctive tourism qualities as they do not offer much in terms of entertainment for typical tourists. Instead, they draw visitors due to their serenity where livelihoods and the social fabric of communities have remained unblemished. As such, Pak Tor district stands out as one of those most fascinating places to visit.
Taking up the pots and pans
B Magazine, Story by Suthon Sukphisit, Published on 05/04/2020
» The spread of Covid-19 has prompted us to take precautions in safeguarding ourselves from transmission.
Do your porridge
B Magazine, Story & photos by Suthon Sukphisit, Published on 01/03/2020
» Rice porridge, or khao tom, is a simple dish brought to Thailand by Chinese migrants. It quickly become a staple throughout the Kingdom, as it is easy to make and very economical.
Keeping it real
B Magazine, Story & photos by Suthon Sukphisit, Published on 09/02/2020
» Thailand can be dubbed the land of kuay tio (Chinese noodle) dishes. But we know very little about how they came into existence. It is known that kuay tio nuea (beef noodle soup) was created about a century ago in Chinatown, where a large number of migrant Chinese workers sold their cheap labour loading goods using their bare shoulders or pulled carts. Homeless and desperate, they took refuge in temporary shelters or storage warehouses at night. They went for the cheapest food, which was boiled pig or cow intestines with steamed rice. Peddlers sold the food in front of an opium den, where many labourers went to sleep at night after eating dinner.
Nutritious balancing act
B Magazine, Story & photos by Suthon Sukphisit, Published on 26/01/2020
» In good health, people like to travel in search of delicious food or spend time cooking their own meals. When sick, loss of appetite occurs naturally. This symptom is universal, regardless of race, gender or age. As food consumption is crucial to maintain our health it is important to have some basic knowledge about types of food we should eat or avoid when we don't feel well.
At their sweetest
B Magazine, Suthon Sukphisit, Published on 05/01/2020
» It is fortunate for mankind that many different types of bananas exist. Bananas are nutritious and can be eaten as sweet snacks or cooked as savoury dishes. This article touches on some of the well-known varieties grown in Thailand, their qualities, and their applications.
Going for a dip
B Magazine, Story & photos by Suthon Sukphisit, Published on 08/12/2019
» Nam jeem (dipping sauce) has an incredibly strong influence on Thai food. But there is no explanation as to which sauce should be served with certain dishes. No rules exist when it comes to nam jeem.