UTENSILS

There are some items, however, that will make cooking Asian food easier and more pleasurable. The fact that many of these simple pieces of equipment also look good, and instantly establish you as an adventurous cook.

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 Cleaver- a multi-purpose tool

Cleaver

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 Are among the most useful pieces of equipment ever invented. The blade of a heavy cleaver is powerful enough to cut through bone, yet delicate enough in the hands of a master chef to create paper thin slices of raw fish for sushi. The flat  of the board blade is ideal for crushing garlic or ginger, and the same blade can be used to convey the crushed items to the wok or pan.

Chopping blocks

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 The traditional chopping block in the east is simply a cross section of a tree trunk, usually hardwood, the ideal size for use in a kitchen is about 12 inches in diameter and about 2 inches thick. Season a new block with a liberal dose of vegetable oil on both sides to prevent it from splitting. let it absorb as much oil as it will take, then clean the block with salt and water and dry it thoroughly .  

Wok

Single-handle wok : Good for stir frying

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The best works are made of from lightweight carbonized steel . Cast iron wok are to heavy for all but the strongest cooks to handle, and woks made from other materials, are not as good for Asian cooking. They also tend to be more expensive than the standard carbonized steel wok. A new carbonized steel wok must be seasoned before use. the best way to do this is to place the wok over high heat until the surface blackens, then wash it in warm, soapy water. Used a stiff brush to get the wok clean, then rinsed it well and place it over medium heat to dry completely. finally wipe the surface with a pad of paper towels soaked in vegetable oil. After each use, wash the wok under hot water tap, but never use detergent as this would remove the seasoning and cause the wok to rust.

Grater

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Traditional graters, used for preparing ginger, galangal and daikon, are made from wood or bamboo, but a metal cheese grater makes a satisfactory substitute.

Coconut Grater

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The most popular style of grater was this seated type, in which the grater sits astride the bench and grates the fresh white coconut meat direclty from the brown hard coconut shell using the sharp metal teeth of the attached grater. The brown shell protects the hands, but care must be taken to not come in contact with the sharp teeth of the metal blade.
The shredded coconut meat drops into an awaiting bowl, positioned below the front end of the grater

Mortar and pestle

Granite stone mortar and pestle

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This granite stone mortar and pestle has become internationally famous. A mortar and pestle should be the part of every well equipped kitchen and this granite stone set is not only functional and durable but also beautiful.This petite version is perfect for grinding small quantities of dried spices, garlic, fresh herbs and even pills. The non-porous stone makes it easy to clean, just rinse with water and drip dry. It is lightweight, making it more portable then the heavier sets.  To clean the mortar and pestle, simply rinse with warm water and drip dry after using, using soap only as needed.

Bamboo steamer

Steamers

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A Bamboo Steamer (rang theung in Thai) is used for steaming in a wok and extends the utility of your wok (it is best to have a seperate wok for steaming so as not to remove the black patina of long use). The tiered steamer is set over rapidly boiling water and the lattice work bottom of the tiers allow steam to circulate throughout the two layers. The double layer allows for more then one dish to be steamed at time, saving time and fuel. Food can be placed either directly on the bamboo tray, as for dim sum or on a heat-proof plate set inside of the steamer tray, such as for steaming fish or vegetables. Use this steamer for steaming Chinese buns, wontons, vegetables and fish. Steaming can also be a healthy way to warm up leftovers (instead of the microwave). Before steaming line the bottom of the trays with banana leaf baking parchment, cheese cloth or cabbage leaves for easier clean up. Be sure to add just enough water to reach below the steamer tray. For longer periods of steaming add more boiling water as needed. Arrange food evenly in the tray with space in between the pieces, placing foods that need more cooking time on the bottom layer, closer to the heat. Be careful when removing the lid, using the lid as a shield to protect yourself from the hot steam.To clean the steamer, soak in warm water removing any food particles with a brush, do not use detergents as they may seep into the natural bamboo fibers. Drip dry and store in a dry place. Check for mold before using and if needed soak in a solution of baking soda and warm water. Please note that this Bamboo Steamer is not suitable for steaming sticky rice because the slots are too wide and the rice would fall through. 

Clay pot
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Unglazed covered clay pots were a common cooking utensil in the Asian kitchen. This type of old-fashioned earthenware pot was well suited to the charcoal and wood burning stoves used in Asia. Curries, soups and even rice were cooked over traditional stoves  in these pots. Today, the earthen pot  can be employed for cooking curries, soups, braised dishes and rice in order to impart a subtle aroma and delicious taste. The clay pot is especially popular for many Chinese recipes, including Braised Lion's Head. Before using the clay pot, so that it does not crack or break, it is very, very important to prepare it. Each time before use, completely submerge the pot in water and soak for one hour. Once the pot is hot be careful to not place it on a cool surface. Also do not place an empty clay pot over a hot fire. With these few precautions a clay pot can become a source of pride in the kitchen. Note that the outside is glazed but the inside of the pot is unglazed. In addition to good taste, clay pots offer some health benefits. Because clay pot cooking does not require any addition of cooking oils, since the moisture in the soaked clay keeps food from burning, cooking this way is an easy way to reduce calories and fat in your diet. When cooking in a clay pot allow extra cooking time as the water evaporates in the clay, causing heat loss thereby slowing the cooking process, but retaining the ingredients moisture. To clean an eathernware pot, do not use soaps as they may be absorbed into the clay, Simply soak the pot to remove any food particles, scrub and drip dry. Store in a dry place and check for mold before cooking. For stubborn food stains, soak in hot water with a tablespoon of baking soda or scrub with salt.

Wooden strainer

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Use this attractive Bamboo Handled Wire Mesh Strainer (skimmer or scooper) when deep-fat frying wontons, fish,egg rolls, noodles and appetizers. Its round shape is perfectly suited for use with a wok  It's also great for quick boiling noodles and dumplings. Easily scoop out the cooked foods and allow to strain and cool right in the skimmer. The advantage of using the metal skimmer for draining is that crispness will be retained instead of draining directy on paper towels. Allow to cool before using unbleached brown paper towels if desired (white paper towels are laced with oil-soluble carcinogenic dioxin).
Wire mesh with bamboo handle (bamboo keeps the handle cool).

Sizzling Platter
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This versatile cast-iron Sizzling Platter is ideal for the stove top, oven, broiler or grill and will develop a natural non-stick finish over time. It is designed to be used for both cooking and serving. Sizzling Platter cooking is becoming popular in restaurants specializing in Asian and especially Japanese foods and it is used for dishes like Sizzling Beef with Rice Curry, Udon Noodles, Beef Steak with Teriyaki Sauce, Tonkatsu, Hamburger with Egg and Yakisoba. In Japan a growing restaurant chain called Pepper Lunch specializes in these type of dishes and has expanded to Thailand, Hong Kong, Taiwan, Indonesia, Philippines and Malaysia. They say the secret to their success is that meat grilled at a high temperature, remains tender and juicy, while the iron plate keeps the food warm for a longer time so that their customers can enjoy the full flavor of the dish. To achieve the exciting sizzling sound when serving, place the platter under a hot broiler until hot, then arrange cooked foods on top just prior to serving with a touch of cooking oil. Bring to the table on the wooden trivet to protect counters and tables for serving. Before using cast iron cookware it is important to pre-treat it to create a non-stick surface.