Showing 1 - 10 of 10
Sweet success
B Magazine, Suthon Sukphisit, Published on 21/07/2019
» Sugar is indispensable to Thai cuisine. Granular sugar is widely used in the present day but sugars made from sugar palm or coconut trees or sugarcane are still as suitable for traditional Thai dishes and sweets as ever.
An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
Against all odds
B Magazine, Andrew Biggs, Published on 03/02/2019
» Kru June is perpetually late for school. She is the first to admit it, and the last to arrive. On this particular morning, the teachers and students of Baan Kui school have already begun morning assembly as she arrives, hurrying across the arid sports field where the morning ritual takes place.
Scholastics amid the sugarcane
B Magazine, Andrew Biggs, Published on 27/01/2019
» "OK, remember the homework I gave you yesterday?"
Timeless opulence
B Magazine, Nianne-Lynn Hendricks, Published on 20/01/2019
» Having grown up in India, I'm no stranger to train travel. So even though I've lived in Southeast Asia for more than a decade, train travel has never really enticed me; that is, not until I laid eyes on the Eastern & Oriental Express.
'Tis the seasoning
B Magazine, Suthon Sukphisit, Published on 30/12/2018
» Most people who like to cook will also like to have their kitchen spacious, well-lit, airy and filled with all necessary utensils, a big fridge and a big cupboard for all those seasonings.
Local wisdom
B Magazine, Suthon Sukphisit, Published on 23/12/2018
» Let's have a look at some regional food that is representative of different regions. Nasi dagang is a speciality in the three southernmost provinces of Pattani, Narathiwat and Yala. It consists of rice cooked in coconut milk, with salt, sugar, cumin, fenugreek, ginger and shallots. This type of rice is suitable for fish curry and chicken curry. In the past, it was typically reserved for important occasions, but now it's considered part of the regular cuisine.
Reading the leaves
B Magazine, Suthon Sukphisit, Published on 09/12/2018
» For desserts and other food to taste great, it's not only about the flavour. The smell is another important factor in making food all the more tasty. A lot of Thai food relies on smell, which mostly comes from leaves. Try imagining Thai food without kaffir lime leaves, basil, tamarind leaves or cha-om leaves. Now what would everything taste like?
Weighing risks of herbicide
B Magazine, Suthon Sukphisit, Published on 15/07/2018
» Many stories have been told about people, despairing of life, taking the herbicide paraquat as a way out.
The long and short of it
B Magazine, Chanun Poomsawai, Published on 01/04/2018
» 'Go wait under the mango tree over there. You can't miss it," the man pointed to his right after we asked him where we could catch a songthaew to Tha Lane pier. His terse reply reminded us that we were, indeed, in the south of Thailand where men wear their sternness proudly like a prized amulet.