Supatra's Guide to Equipment used in Thai Cooking
Most people are familiar with woks, which are used in virtually all Asian cooking. In Thailand, we use some equipment, like a sticky rice steamer and basket, that are not used as much in other Asian countries. A kloke, or mortar and pestle, is another tool that's used a lot in Thai cooking, both to make Som Tum (Green Papaya Salad) and to pound ingredients used to make Nam Prik (dipping sauces) and curry pastes. Much of the equipment shown here is available for purchase at Asian markets.
|This three tray aluminum steamer comes in a variety of sizes. It's used for steaming fish, vegetables, tapioca dumplings, and chicken. Water is placed in the bottom tray and it's brought to a boil. Oil should be rubbed on the trays before using to keep the food from sticking. A big sheet of banana leaves is often used with this type of steamer to wrap up food prior to cooking.|
Some of the utensils commonly used in Thai cooking include a spatula, which is used for stir-frying and works well when making Pad Thai and other noodle dishes. Cooking chopsticks are very helpful when making noodle dishes such as Pad Thai or Drunken Noodles because they help lift up the strands of noodles so the sauce can cover each noodle. Knives such as a chef's knife and carving knife are very important as well as a cleaver (not shown). A wire strainer is usually made from either copper or steel wire is works well when deep-frying. A shredder works well when making Som Tum to cut the unripe papaya into long thin shreds. A peeler works well with fruit or vegetables prior to cooking.