5 Chef-Approved Tools Every Asian Kitchen Needs
While local food takes centrestage at the Singapore Food Festival, celebrity chefs there share their essentials for the Asian kitchen
Fancy yourself a master when it comes to home-cooked comfort food? Then you know that you don’t need a sous vide machine to poach a chicken perfectly, or a food processor to bring together the ultimate sambal (spicy chilli-based sauce). Rather than cluttering your kitchen with a multitude of unnecessary equipment, why not narrow it down to just a few key pieces? That way, you’ll save space, keep your kitchen tidy and still be able to whip up plenty of different dishes.
To get the best advice on the key equipment for cooking Asian cuisine in the home kitchen, we asked two star chefs from the Singapore Food Festival to share their expertise. Banker-turned-chef Han Li Guang is the owner and executive chef of fusion restaurant Labyrinth. Toronto-based Susur Lee is a familiar face on culinary television channels and was a judge on MasterChef Asia.
Deep Iron Wok with Tubular Handle
1. Wok
Both chefs agree that a wok is the cornerstone of all Asian kitchens. With the right one, you could prepare a whole feast! But of course, like all tools, it has to be prepped for use first. “A good wok has to made of cast iron steel, and needs to be seasoned before you can use it,” shares Lee, “you do this by burning it (heating it until it’s emitting smoke), washing it and oiling it. Repeat the steps four times and it is ready to use.”
Both chefs agree that a wok is the cornerstone of all Asian kitchens. With the right one, you could prepare a whole feast! But of course, like all tools, it has to be prepped for use first. “A good wok has to made of cast iron steel, and needs to be seasoned before you can use it,” shares Lee, “you do this by burning it (heating it until it’s emitting smoke), washing it and oiling it. Repeat the steps four times and it is ready to use.”
Tala Mini Bakery Shake and Sieve
2. Fine strainer
Smooth sauces can make a world of a difference to a dish, which is why Lee believes that it is important for every Asian kitchen to have a very fine mesh strainer. “You need to strain sauces to get rid of all the fibre and grittiness,” he explains. Of course, there are other uses for it too, for example, it can be used to sift flour, wash rice and make ricotta.
Smooth sauces can make a world of a difference to a dish, which is why Lee believes that it is important for every Asian kitchen to have a very fine mesh strainer. “You need to strain sauces to get rid of all the fibre and grittiness,” he explains. Of course, there are other uses for it too, for example, it can be used to sift flour, wash rice and make ricotta.
Philips Daily Collection Steamer 9.0L, 900W, Aroma Infuser
3. Steamer
Han swears by his wok and his steamer. “You’ll find that most dishes in Asian culture require things to be fried, poached, steamed and boiled,” he explains. “Your steamer, wok, as well as a good set of knives are all you will really need.” With the right steamer, you could bake cakes and reheat food without drying them out.
Han swears by his wok and his steamer. “You’ll find that most dishes in Asian culture require things to be fried, poached, steamed and boiled,” he explains. “Your steamer, wok, as well as a good set of knives are all you will really need.” With the right steamer, you could bake cakes and reheat food without drying them out.
STAINLESS STEEL LADLE L
4. Ladle
Unlike a spatula, a ladle performs more tasks: tossing, stirring, scooping and scraping. “You can use a ladle with a wok, use it with soups, and even use it to help with cleaning pans,” explains Lee.
Unlike a spatula, a ladle performs more tasks: tossing, stirring, scooping and scraping. “You can use a ladle with a wok, use it with soups, and even use it to help with cleaning pans,” explains Lee.
Mortar & Pestle No. 5
5. Mortar and pestle
Plenty of spices go into Asian dishes, and there’s nothing like a good old-fashioned mortar and pestle to break down the ingredients better for stronger flavours and finer texture. The mortar and pestle come in granite, terracotta and wood, with granite being the most traditional material. Choose yours according to the internal bowl capacity, not by the overall size or weight.
TELL US
What’s your Asian kitchen must-have? Let us know in the Comments section below.
MORE
Browse Asian kitchen designs
Global Foodies and What’s Cooking in Their Kitchens
Plenty of spices go into Asian dishes, and there’s nothing like a good old-fashioned mortar and pestle to break down the ingredients better for stronger flavours and finer texture. The mortar and pestle come in granite, terracotta and wood, with granite being the most traditional material. Choose yours according to the internal bowl capacity, not by the overall size or weight.
TELL US
What’s your Asian kitchen must-have? Let us know in the Comments section below.
MORE
Browse Asian kitchen designs
Global Foodies and What’s Cooking in Their Kitchens