Kitchen utensils for Asian cuisine part 1

Kitchen utensils for Asian cuisine part 1

We love Asian cuisine and for this reason we have advised different types of Asian dishes in our articles. Refer to this article if you want to know what kind of kitchen utensils do you need to have at home when cooking a specific Asian dish, like for example: Szechuan Sweet and Sour Prawns. Many Asian kitchen utensils are designed to go with Asian cookware and equipment, like a wok or a dim sum cart. Here is a guide to different types of Asian utensils and how they are used in the kitchen.

Wok

wok

The wok is the most important piece of cookware for producing Asian cuisine. It is most commonly used for stir frying, but it can also be used to steam, braise, fry, simmer and smoke food. Most woks are made of cast iron or carbon steel. The wok has a round bottom that receives a higher concentration of heat than the sides, allowing the cook to toss the hot food from the middle into the cooler sides of the pan, which is the ideal cooking method for stir fries.

Wok Spatula

Wok Spatula

A wok spatula is designed with a curved blade so that it can reach food in the rounded bottom and sides of the wok. It is the ideal utensil for stir frying. It has a long handle so that the chef will not burn his or her hands while cooking with the pan.

Wok Ladle

Wok Ladle

Much like the wok spatula, the curved bottom of a wok ladle has the perfect shape to reach into the rounded bottom of a wok. Solid ladles are used to stir–fry and serve soups, broths or sauce-rich foods out of the wok. Perforated ladles, on the other hand, can be used for collecting vegetables, meats and noodles that have been cooking in broth or sauce in the pan.

Wok Brush

Wok Brush

Because foods are likely to become encrusted or stick to the hot spot in a wok, a special cleaning tool is needed to clean the inside surface. A wok brush is a wooden brush with stiff, thick “bristles” that can be used to scrape and clean the inside of a wok. The brush is made with long bristles so that it is flexible enough to clean the rounded surface.

Dim Sum Steamer

Dim Sum Steamer

For Chinese dim sum such as dumplings and pork biscuits, use a dim sum steamer. The small steamer holds just a few pieces of dim sum and is used for both steaming and service. Both traditional bamboo and contemporary steel dim sum steamers are available.

Hot Pot

Hot Pot

For cooking and serving food at the tabletop, a Chinese hot pot is used. It has a narrow bottom and a wide top rim. Usually, the pot is filled with broth, coconut milk or another liquid. Ingredients are then placed in the pot and are cooked at the table. Hot pots without a space for fuel and a flame are also available for cooking on a stovetop or in an oven.

Hand Roll Rack

Hand Roll Rack

A hand roll rack is a stand designed to hold hand roll sushi. Hand roll sushi is rolled from nori – dried seaweed – and shaped into a cone. Since the ingredients at the top of the cone are loose and the bottom of the cone is sealed with the nori, the cones can be placed vertically in the holes of the hand roll rack so the ingredients do not fall out.

Ginger Grater

Ginger Grater

A ginger grater is a must-have item for many Asian chefs. Grating ginger before it is added to stir fries, soups and other dishes will help to release the flavors and juices of the ginger so they can permeate the food.

print
Share This