Basic Equipment
The wok
The wok, is an essential piece of equipment if you are to cook oriental food successfully. It is wide, circular pan with a curving base, which was originally called 'wo' and then wrongly translated into English. It also known in Malaysia as a 'kuali' or 'wajan' in Indonesia but universally as the wok.
Steamer
This is a popular method of cooking and the attractive, stacking, bamboo steamers can be used for both cooking and serving. Line the criss-cross bamboo cases of each steamer tray with a rinsed squeezed muslin. Arrange the food in steamers, stack up one on top of the other and set a lid on top. Place the steamers oevr boiling water in the base of a wok, enough to touch the buttom rim, nut not the food. Cook as long as the recipe suggested.
The slicer
The wide-mouthed spatula is used in conjuntion with the wok, as its shape is more suitable tha a fish slice.
Chopping board
This block can be found in most oriental kitchens. It is like a round slice of tree trunk and is very heavy.
The cleaver
This is fiersome looking implement. It is heavy and used for slicing, chopping, cutting up poultry and shellfish and for grinding meat if a good processor is not at hand (do not use grinder- it take moisture out of the meat). Anyone familiar with the tool can use it to bruise ginger and lemon grass by placing these on the board, then pressing down hard on the blade of the cleaver.
Pestle and mortar, food processor, blenders and liguidizers
Pounding herbs and spices in large quantities can be tedious, but it never seemed to worry any cook I met in Malaysia. A granite pestle and mortar is ideal for grinding up wet spices as it is very heavy and coarse-surfaced; it has a good grip: ginger, garlic and chilies don't fly all over the kithen. I recommend the use of pastle and mortar for grinding dry spices, especially small quantities.
When using food processor or blender for pounding the wet ingredients, it often helps to add some of the oil from the recipe if the blades are not moving freely. Do not forget to reduce the oil by the same quantity when subsequently frying the spices. It is also wise to chop or slice up the ingredients before putting them in the food processor, dealing with ingredients first, such as laos, lemon grass and ginger. This will ensure a fine paste and that the ingredients are evenly chopped. Recommend; small food processor if you are to do a lot of oriental cookery.
The wok, is an essential piece of equipment if you are to cook oriental food successfully. It is wide, circular pan with a curving base, which was originally called 'wo' and then wrongly translated into English. It also known in Malaysia as a 'kuali' or 'wajan' in Indonesia but universally as the wok.
Steamer
This is a popular method of cooking and the attractive, stacking, bamboo steamers can be used for both cooking and serving. Line the criss-cross bamboo cases of each steamer tray with a rinsed squeezed muslin. Arrange the food in steamers, stack up one on top of the other and set a lid on top. Place the steamers oevr boiling water in the base of a wok, enough to touch the buttom rim, nut not the food. Cook as long as the recipe suggested.
The slicer
The wide-mouthed spatula is used in conjuntion with the wok, as its shape is more suitable tha a fish slice.
Chopping board
This block can be found in most oriental kitchens. It is like a round slice of tree trunk and is very heavy.
The cleaver
This is fiersome looking implement. It is heavy and used for slicing, chopping, cutting up poultry and shellfish and for grinding meat if a good processor is not at hand (do not use grinder- it take moisture out of the meat). Anyone familiar with the tool can use it to bruise ginger and lemon grass by placing these on the board, then pressing down hard on the blade of the cleaver.
Pestle and mortar, food processor, blenders and liguidizers
Pounding herbs and spices in large quantities can be tedious, but it never seemed to worry any cook I met in Malaysia. A granite pestle and mortar is ideal for grinding up wet spices as it is very heavy and coarse-surfaced; it has a good grip: ginger, garlic and chilies don't fly all over the kithen. I recommend the use of pastle and mortar for grinding dry spices, especially small quantities.
When using food processor or blender for pounding the wet ingredients, it often helps to add some of the oil from the recipe if the blades are not moving freely. Do not forget to reduce the oil by the same quantity when subsequently frying the spices. It is also wise to chop or slice up the ingredients before putting them in the food processor, dealing with ingredients first, such as laos, lemon grass and ginger. This will ensure a fine paste and that the ingredients are evenly chopped. Recommend; small food processor if you are to do a lot of oriental cookery.