Cooking Tips: A guide to cooking with Asian Utensils

It does not take a pro to handle a wok but it does help to learn a few tricks of the trade when it comes to using a wok. There are many Asian utensils that go with Asian cuisine and I hope the following tips and advice will help you. Remember, practise makes perfect!

Image of wok HOW TO SEASON A NEW WOK
A Step by Step Guide

Place the dry wok over high heat
Using a cloth or paper towel, whipe lightly with oil and heat till smoking
As soon as it smokes, you have to plunge the wok into hot water
return to heat to dry again
Wipe with the oil and repeat these steps (about 3 times should do the trick)
DO NOT USE SOAP AT ALL TIMES

When you cook with a wok, you should always preheat the wok before adding any ingredients. (even before you start with the oil) After you add the oil, you should rotate the wok to spread it around evenly then heat up the oil and wok before adding the ingredients.

Does gas or electric flames make a difference? Yes. Because of the wok's conical shape, using gas is more preferable as the shape of the wok disperses the heat upward and along the sides of the wok. Using gas will also keep to a regular and constant temperature.

How do I keep and maintain my wok? To keep your wok clean, plunge it into hot water immediately after use, scouring it with a plastic or nonmetallic brush. (You can buy these at any good Chinese grocery stores). NEVER EVER USE SOAP because the moment you do, you will need to start reasoning the wok all over again. Do not wipe dry, rather just put the wok over a low flame to dry. You can wipe it lightly with oil then store in a cool, dry place.

What if I don't have a wok? Can I use something else? Yes. If you do not have a wok or cannot get access to one, you can use a large, seasoned cast-iron or a nonstick frying pan instead. You can also use a heavy saucepan or pot.

Can I use an electric wok? Although the electric wok is fine (it comes with a plug), I do not recommend using one as I find it more of a nuisance than helpful. What I do not like about the electric wok is that by the time it reaches a certain temperature, it shuts off completely (auto-safety feature) and does not retain the high heat that I want. Certainly use the electric wok if you have no other alternative.

What should I know about non-stick surface? If you choose to get a wok with a non-stick surface, you should always use wooden or plastic implements as metal ones will damage the working surface. In this case, do not scour the wok with soap, rather use only a plastic or non-metallic brush.

Asian Kitchen Accessories

Accessories available to go with woks but by no means, essential. Most items are available at any fine Asian grocery stores.

Bamboo Steamer
The bamboo steamer fits snugly into the wok where it should rest safely perched on the sloping side. Bamboo steamers range from different sizes, from small (think dim sum sizes) to ones that are large enough to hold fish. See Steaming beside for more details.

Bamboo Strainer
This is a wide, flat, metal strainer with long bamboo handle that makes it easier for lifting the food from steam or hot oil. You can also use a slotted metal spoon which works quite well.

Cleaver
Cleaver I would tell you this... you will not find a Chinese cook without one of this in his or her kitchen. The cleaver is like an all-purpose cutting tool and is available in various weights and sizes. It is quite easy to use once you get used to it and can serve multiple purposes from chopping up bones to precision cutting like deveining prawns. It is an excellent tool for slicing vegetables thinly. Bear in mind, like any other good kitchen cutting tool, the cleaver should be kept sharp.

Food Processor
No kitchen should be complete without one. This is a quick and easy alternative to the pestle and mortar for grinding spices and making paste. It can also be used to chop and slice vegetables, even baking some cakes!

Pestle and Mortar
The pestle and mortar is usually made of eathernware or stone and is quite useful if you want to grind small amounts of spices or if you want to pound ingredients together to make a paste. Really useful if you are into Malaysian Nyonya cooking which requires a lot of pounded ingredients.

Scoop
Scoop Metal spatula often with a long wooden handle and is used to toss ingredients during stir-frying. You can use any good, long-handled spoon but I find it does not have the same tossing action.

Stand
The stand provides a secure and stable base for your wok when it is used for steaming, braising or other deep-frying. Stands are usually made from metal and vary in form, sometimes it can come in a simple open-sided frame or a solid metal ring with holes punched around.

Steamboat or Fire Pot
Also called Mongolian hot pots and steamboats. These Asian 'fondues' are round in shape, has a doughnut shaped vessels and uses a central heating source. Food is cooked in the hot broth (sometimes spicy broth or spicy and non-spicy at the same time). The steaming broth is the source for the name of steamboat while the firepot takes its name from the smoking center chimney and is usually filled with hot coals.

Teapot
An essential accessory to any Asian kitchen is the teapot. Typically, the brew is made early and left to steep all day with more hot water added with each cup. Common teas: white tea, yellow tea and green tea, red tea or oolong tea.

Trivet
Good for steaming as it will support your plate above the water level. Usually made from wood or metal.

Wok Lid
Wok Lid This is a useful addition, particulary if you want to use the wok not just for steaming but also for braising as well as stir-frying. The lid is usually made of aluminium and is close-fitting, sort of like a dome shape cover. When browsing around for your wok, you can look for woks that already come with a matching lid. However, bear in mind that any snug fitting, dome shaped saucepan lid will do the trick.

How to Stir-Fry
This quick technique will retain not only flavor of your ingredeints but also the color and texture. To achieve a successful stir-fry means having all your ingredients assemble and ready to go before you even start cooking.

Heat an empty wok over high heat (This will prevent the food from sticking and will ensure even heat)
Add the oil (but not olive oil) and swirl it aorund so that it coast the base
Make sure the oil also coats the wok half-way up the sides
NOTE: It is important that the oil is hot when the food is added so that it will start to cook immediately
You should add the ingredients in the order specified in the recipe
Aromatic ingredients like ginger, garlic, spring onions are usually added first
You should not wait till the oil gets so hot (smoking point) or they will burn easily and become bitter
Should that happen, start all over again and wipe wok down to remove any bitter after taste
Toss the ingredients in for a few seconds
Then add in the main ingredients which will require longer cooking time (dense vegetables or meat)
Follow with the faster-cooking items next
You can toss everything from the centre of the wok to the sides using a wok scoop or wooden spatula

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Now that you know how the basics of stir-frying, why not try some of these easy stir-fry Asian recipes to start off with:

How to Deep Fry
A wok is ideal for deep-frying as it uses far less oil than is necessary. That's quite a saving if you think about the amount of oil that you would use for a deep-fryer. You do have to make sure that it is fully secure on a stand before adding the oil and NEVER leave the wok unattended.

Put the wok on a stand
Fill it half way with oil
Heat till the required temperature registers on a thermometer
Alternatively, you can test it by dropping in a small piece of food (if the bubble forms on the surface, then the oil is ready)
Another alternative is to put the end of a wooden spoon in the center, if it bubbles around the wooden surface then you know it's ready
Carefully add the food to the oil by using a long wooden chopstick or thongs
Move it around to prevent it from sticking
Then use a bamboo strainer or slotted spoon to remove the food
Drain on a kitchen paper towel before serving

Below are a few easy Asian recipe involving deep-frying. Try some of these recipes to start off with:

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How to Steam
Think of steaming this way... the food is cooked by gentle mosit heat which must circulate freely in order for the food to cook. Steaming is increasingly popluar way to cook as we become more health conscious. Steaming is a good way to cook as it preserves the flavor and nutrients of food. It is perfect for vegetables, meat, poultry and especially fish. The easiest way to steam food in a wok is by using the bamboo steamer.

Put the wok on a stand
Then pour in sufficient amount of water to cover bout 2 inches up the side of the steamer
Bring water to boil then lower heat to simmering point
Carefully place the steamer into the wok so that it rest securely against the sloping sides
Do not let it touch the surface of water
Cover the steamer with its matching lid and cook for the time recommended by the recipe
You should always check the water level from time to time and top with boiling water if needed

Using the Wok as a Steamer
If you choose to use the wok as a steamer, then you should do the following:

Put a trivet into the wok
Place wok securely on its stand
Pour in sufficient boiling water to come just below the trivet
Carefully place a plate containing the food on the trivet
Cover the wok with lid then bring water back to boil
Lower heat to a simmer
Steam for the recommended time
Check water level from time to time and top with boiling water if needed

Now that you've read all there is to know about steaming, you can try a few of these simple Asian recipes to start off with: