The most important piece of equipment in any Thai kitchen is without doubt the mortar and pestle. Ideally, it would be good to have a selection of different sizes of at least two, one for grinding spices and the other for making salads. The granite mortar and pestle are ideal for grinding spices and herbs for dipping and spices for curry whereas the earthenware and wooden ones are usually used for making papaya salads.
Some people use a coffee grinder (kept specially for the purpose), or a blender of food processor for grinding their spices and herbs, but none of these produces the authentic texture or flavor that the traditional method of grinding achieves.
To remove any pungent odor or staining from your equipment, soak in a mixture of distilled vinegar and water for about an hour, and then rinse off. If, as is likely, chilies have been ground, a mixture of salt and lime juice can be used to clean the equipment.
Following closely on the heels of the mortar and pestle's prime position on the kitchen shelf is the wok It can be used for stir-frying, deep-frying, roasting or steaming. The wide, sloping shape of the wok makes it efficient to cook in and easy to use.
Woks are available in different materials, spun carbon steel, stainless steel or aluminum. The best material is spun carbon steel. There are non-stick versions made with a special coating, but they do not conduct the heat as efficiently as the traditional ones and they also cannot be heated to such high temperatures. Some stir –fried dishes need high heat. If you have a gas stove, a round-based wok is best. If your stove is electric, then you will have to use a flat-based wok. A wok stand is used to help keep the wok steady on the stovetop. It is very helpful if you want to use the wok for steaming, deep-frying or braising.
The light, domed wok lid, which is used for steaming, is available from Asian stores. If you are unable to find one, any pot lid that fits tightly will do.
This thin knife is used for peeling and carving
fruit and vegetables.
This hardy, hatchet-like utility knife can be used for splitting coconut shells and chopping meat or pork.
A traditional Thai cutting board is round, about 2in thick and made from tamarind wood. Any hard wood or acrylic board would be suitable, as they are easy to clean, hygienic and will last for a long time.
You will need a selection of different size sieves for straining different items, from rice , coconut to get coconut milk, juice and oil.
The traditional Thai steamer is a set of bamboo trays, which are stacked over a wok of boiling water with a cover on top. Chinese merchants introduced perforated metal pans which are used in the same way (and are more hygienic). Electric steamers are also widely used today.
To prevent food from sticking to the steamer while cooking: banana leaves, damp muslin (cheesecloth) or greaseproof (waxed) paper may be placed under the food. Before using a bamboo steamer for the first time, wash and rinse it and then steam empty for at least 5 minutes.
A special round, flat steamer made of steel or bamboo is used for steaming delicate fish dumplings, desserts or other dishes. |
mortar
and pestle (krok and sak):
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