Showing 351-360 of 378 results
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Satun serenades the senses and the palate
B Magazine, Suthon Sukphisit, Published on 24/06/2012
» If not for the fame of the Tarutao National Marine Park and Lipe Island, with its perfect beaches and beautiful undersea coral gardens, most people would know nothing about Satun province. If recognised at all, it is likely as the location of Pak Bara pier in Langu district, where boats leave for Tarutao and Lipe and for Langkawee Island in Malaysia.
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Locked up women find fresh outlook thanks to royal programme
Spectrum, Suthon Sukphisit, Published on 24/06/2012
» Of Thailand's 25,000 female prisoners, 85% are there due to drug-related offences. Compared to other world prison populations, this percentage is inordinately high, as is that of the rising number of female inmates in relation to male inmates _ some 17% of Thailand's prison population is female. Many are arrested after becoming involved in the drug trade, used as tools by dealers. As young as 18, they are drawn into the wrong kind of company, their gullibility exploited. They tend to be girls with little education from poor families who are desperate for money.
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South tantalises Bangkok tastebuds
B Magazine, Suthon Sukphisit, Published on 01/07/2012
» These days southern Thai food is very popular in Bangkok, but it took quite a long time for people here to cultivate a taste for it. Thirty years ago, Bangkokians thought it extremely hot and strong-smelling. For example, fiery kaeng tai pla, made with fermented fish innards, certainly justified that impression with its potent chilli component and powerful fishy smell. Gung pad kapi sai sataw (shrimp stir-fried with sataw beans, kapi, onions and chillies) also came on strong with the combined smell of the sataw beans and the kapi.
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Age can be a thing of beauty in thai cuisine
B Magazine, Suthon Sukphisit, Published on 29/07/2012
» In the past, Thais consumed more preserved foods such as pickled garlic, salted fish, dried fish and shrimp, dried chillies and salted dried beef. The reason is obvious _ often too much was prepared to eat in a single sitting and there were no refrigerators to keep the leftovers from spoiling. The technique was simple. First the food was mixed with salt to keep it from going bad, then set out in the sun to dry. Once it was salted and dried it could be stored for a long time.
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China soups up thai cuisine
B Magazine, Suthon Sukphisit, Published on 10/06/2012
» The soup-like dishes called kaeng jued (bland soup) and khao tom (rice soup) are both Chinese dishes that have gradually established themselves deeply in Thai culinary culture. There are dishes of foreign origin that Thais have welcomed with open arms and that are now staples on tables here, while others have never quite made it. But these two Chinese dishes are among the success stories.
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Sweet or sour, Pineapple has its pluses
B Magazine, Suthon Sukphisit, Published on 27/05/2012
» When Thai families of the past planted their kitchen garden, they did not limit themselves to just the chillies, lime and kaffir trees, lemongrass, galangal and varieties of basil usually found in household plots today. They also included pineapple.
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Breadmakers' recipe for success won't go stale
B Magazine, Suthon Sukphisit, Published on 22/04/2012
» Thailand's cuisine boasts hundreds of delicious dishes, but most lose much of their appeal if there is no rice to go along with them. Similarly, most Western meals fall short of perfection if there is no bread on the table.
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Thai cuisine slipping into generation gap
B Magazine, Suthon Sukphisit, Published on 29/04/2012
» Ideas about cooking and eating held by older and younger generations can seem too far apart to be reconciled. Older people maintain that the younger generation doesn't know how to eat or even know what good food really is. If Thai food is prepared by a younger person, they say, it won't taste right. It won't be authentic.
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Wait to exhale, But garlic is great
B Magazine, Suthon Sukphisit, Published on 06/05/2012
» It is always surprising to hear people say that they don't eat garlic because it seems so ubiquitous that keeping clear of it presents a challenge. Garlic is included in all kinds of dishes in almost every country worldwide. It has been used for thousands of years, and although the plant originated in Asia it has long since spread throughout the West. Even bread, that symbol of Western cuisine among rice-eating Asians, is sometimes flavoured with it.
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A bottom feeder that remains tops among Thai diners
B Magazine, Suthon Sukphisit, Published on 20/05/2012
» Thailand is home to a huge variety of both freshwater and saltwater fish, and Thais have definite preferences as to which fish is best in which dish. Sometimes circumstances dictate a substitution, but Thai cooks are never as satisfied as they would be with the type the recipe calls for.
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