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Bamboo skewers - Bamboo skewers are widely
used for barbecues and grilled (broiled) foods. They are disposed of
after use.
Chopping board - It is worth investing in
a solid chopping board. Thick boards provide the best surface and will
last for many years.
Citrus zesting tool - The outer peel or
zest of citrus fruit imparts a distinctive flavor to many South-east
Asian dishes. This tool is designed to remove the zest while leaving
behind the bitter white pith of the fruit.
Cleavers - At first sight cleavers may
look and feel out of place for domestic use, but they are ideally suited
to find chopping and transferring ingredients from chopping board to
wok. Small cleavers are used mostly for chopping and shredding fruits
and vegetables. They can also be used for the preparation of meat and
fish.
Cooking Chopsticks - Extra long chopsticks
can be used to stir ingredients in the wok. Their length permits you to
keep at a distance from the cooking ingredients.
Draining wire - Draining wires are
designed to rest on the side of a wok. They are used mainly for
deep-frying.
Food processor - The food processor is a
useful alternative to the more traditional pestle and mortar, and is
suitable for grinding wet spices.
Large chopping knife - If you are not
comfortable using a cleaver, a large Western-style chopping knife can be
used instead. Choose one with a deep blade to give you the best control.
Rice paddle - These are generally made
from a large section of bamboo. Rice paddles are used to stir and fluff
rice after cooking. A pair of chopsticks may also be used for fluffing
rice.
Rice saucepan and lid - A good rice
saucepan with a close-fitting lid is an essential piece of equipment for
South-east Asian cooking. Stainless steel pans with a heavy base are
best.
Sharpening stone - Sharpening stones are
used for sharpening knives and cleavers. They are available from
hardware stores and should be immersed in water before use.
Stainless steel skimmer - Stainless steel
skimmer should be used when strong flavors are likely to affect bare
metal utensils.
Wire skimmer - Wire skimmers are used to
retrieve food from boiling water or hot fat. Bare metal skimmers can
retain strong flavors and are therefore not recommended for use with
fish-based liquids.
Wok - The wok is used in all parts of
South-east Asia. The shape of the wok allows deep-frying and stir-frying
in a minimum of fat, thus retaining the freshness and flavor of
ingredients.
Wok ladle - Wok ladles are used to stir
liquid ingredients while cooking. They are also useful for transferring
cooked food to serving bowls.
Wok lid - Wok lids have a large domed
surface and are designed to retain moisture given off during cooking.
The steam held beneath the lid is often used to keep ingredients from
taking on too much color when frying.
Wok Scoop - The wok scoop is designed to
make contact with the curved surface of the wok. Most scoops are made of
stainless steel and will not retain strong flavors.
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