When one mentions Thai food, it animates images of aromatic sticky rice, fragrant green curry laden with coconut milk, steaming hot dim sum, or wok-fried crispy vegetables. And we are sure that you must have thought of cooking authentic Thai fares at home and relishing them whenever you crave it. But before you debut into this cuisine, know that Thai chefs utilise specialised equipment to emulsify rich tastes. Thai culinary utensils deserve a lot of credit for preserving this cuisine's distinct flavour. Cooking Thai food is simpler than you might believe once you understand the basics. Sure, some traditional instruments are required to cook authentic Thai food, but you don't need to splurge to take your dishes to the next level.
Ee-To
Thai cookery calls for a lot of chopping and slicing. A Thai chopper knife or Ee-To resembles a butcher's cleaver. The cleaver is used in Thai cooking to swiftly cut vegetables, fresh herbs, seafood, or meat. A quality Ee-To or cleaver is crafted of stainless steel is lightweight and has a wooden grip. It allows you to slice bulky foods like squash and root vegetables like potatoes. It makes it simple to pound, mince, and dice hard ingredients like bones and tendons while also breaking them down.
ASIN ID - B08LN3MTDZ
Grata
Noodles getting cooked in grata, Image Source: Pexels
The wok or grata is a formidable tool in Thai cuisine. Wok cooking works on the premise of preparing food quickly at high heat. Seared foods preserve their texture and flavour. It also ensures that vegetables remain crunchy. Many Thai foods can be prepared in a wok, such as stir-fried rice, stir-fried veggies, and stir-fried noodles. A wok is designed to move the contents closer or farther away from the fire, allowing you to control what cooks and when. The bottoms of woks can be circular or flat. Flat-bottomed woks are suitable with induction stovetops, but round-bottomed woks provide more heat control.
ASIN ID - B0BHNC83GB
Spatula
In Thai wok cookery, timing is everything. If you leave the ingredients in the hotter section of the wok for too long, they may burn. Thai cooks use a unique spatula with a long handle. It helps them quickly blend stir-fried items in the wok while keeping their hands safe and in control of the food in the wok. The ideal wok spatula also has a broad blade and spoon-like sides, allowing you to pour the hot, sizzling sauce from the bottom of the wok over the cooked food.
Khrok Sak
Traditional mortar and pestle, Image Source: Pexels
Thai cuisine extensively depends on pastes as the foundation of many dishes. Because of this, mortar and pestle are among the most essential kitchen tools. The famous set, known locally as Khrok Sak, is used for crushing garlic, chiles, herbs, and spices to extract essential oils and aromas. This technique for making pastes significantly affects the flavour's richness. Thai mortar and pestle can be built of clay or wood. However, granite mortar and pestle are perfect for working with pastes. Granite is a hard stone that can withstand even the most brutal beating. In addition, a mortar should be large enough to retain everything in the bowl while mixing and pounding.
ASIN ID - B08M68H4P8
Maw Neung
Bamboo steamers, Image Source: Pexels
Bamboo steamers or Maw Neung have been employed in Asian cuisine for many years. They typically have two to four levels with a lid. Maw Neung is used for cooking vegetables, dim sum, fish, and desserts. Locals also prepare sticky rice in a bamboo basket called huad neung khao niew. However, you may also make it in a conventional bamboo steamer. The basket is placed in a large saucepan with about 3 cm of water. Once the water starts to boil, the steam begins to move between the layers of the steamer, letting the food cook in a healthy manner.
ASIN ID - B0BLZCTX2B
The smell of the food cooked in the natural bamboo steamers can linger even after you've cleaned up. So, scrub it thoroughly.
