Essential Asian Utensils
Asian cooking is a hands-on experience. By that, I’m meaning real fire and full-on action with unique tools that bring out the signature flavours and textures of the Asian dish. Some tools, like the wok or bamboo steamer, are a pleasure to use, while others, like a cleaver or pestle & mortar, are considered essentials. Believe you me when I say I have them all and guess what? I use them just as easily to prepare even my Western meals.
Wok: Let’s start with the wok—my true kitchen workhorse. Crude as this may sound, cooking in a wok is so freeing; almost the same freedom as going around bra-less. The total abandonment; uncaring how your bits fly around because you know they drop back into place somehow! You get my drift. The magic lies in the high, sloping sides of the wok. Mine is the traditional heavy stainless steel, round bottom which sits atop my stove ready for anything. Pour the oil, turn on the fire and voila! Toss the ingredients quickly over high heat to sear them without overcooking. Dishes like Kampong Fried Rice, Mee Goreng and Pad Thai suddenly come to life! All I need is a wok really, for even my spaghetti bolognaise sauce is borne out of it.
Fire Cooktop: So, I keep saying ‘flavour’ but now let me explain. When it comes to Asian cooking, the combination of ingredients, sauces and spices is just one part of the equation. The other part has something to do with how a fire cooktop interacts with the wok. For that good stirfry, quick intense heat is needed and can only be achieved with fire. All that smokiness we refer to as ‘wok hei’; literally translated as ‘breath of the wok’; cannot be achieved on an electric stovetop. The concave structure of the wok promotes the swirling of the smoke back onto the ingredients and the focused caramelization on your fried noodles, achieving that crispy-on-the-outside, tender-on-the-inside texture that’s so loved in Asian stirfries. If you love searing meats or making quick skillet dishes in Western cooking, we’d say hands-down that a fire cooktop is non-negotiable.
Cleaver: Next comes that all-important sharp cleaver. Mine is a one-piece steel which I know has zero chance of the blade breaking away from handle. It looks intimidating but do you know how surprisingly versatile it actually is? I use it to slice meat, chop full fish on bones, chop vegetables, and even crush garlic with the side of the blade. When I first learned how to handle it, it felt so rewarding to work with one tool for so many tasks. That was me at 8 years old by the way. Along with its use, I learned to sharpen this on a granite sharpening slab, on the edge of the cement steps into the house or using the granite pestle and mortar. Keeping knives sharp is essential in Asian cooking, where dishes often require delicate, precise cuts, especially for things like sashimi or sushi; not like you’d be using a cleaver to cut sushi in the first place!
Pestle & Mortar: Now did I say pestle and mortar? Don’t you go underestimating this prehistoric simple implement. Some would ask why use it when these days you could just use your Nutrininja blender? One major difference is that pounding and grinding your herbs, spices and aromatics in that traditional pestle and mortar extracts the natural oils. In a blender, the blades chop and water would have to be added if you want a paste. This very difference alone determines the use of pestle & mortar when I make my Parsley Basil Walnut Pesto. The flavours are brought out pure without any dilution.
Bamboo Steamer: Another essential that I love is the bamboo steamer. There’s something so satisfying about stacking food in a multi-layered bamboo basket, then waiting as the gentle steam cooks everything to tender perfection. Traditionally, I’ve used mine for dumplings and steamed fish, and it brings out such a fresh, light flavour. It’s fantastic for steaming vegetables or warming up Semmelknödel which is a classic German boiled bread dumplings. The bamboo steamer allows me to cook healthier without losing flavour, and it always feels like a fun process—like I’m getting back to basics.
Adding these essentials to your kitchen isn’t just about tradition; it’s about transforming how you cook. Each tool opens up new possibilities so try them out. Whether you’re preparing an Asian or Western cuisine, these tools are well worth a try! l of customization of the kitchen furniture.