Malaysian Cuisine

utensils

Carbon steel wok

Generally inexpensive to buy but do need to be 'seasoned' before use. To season, heat over very high heat until the metal changes colour. Wash with cold water and dry over the flame. Repeat this step 2 to 3 times. Then add about ½ cup of salt and stir for a few minutes. The salt helps to draw out any moisture or impurities. Rinse and dry. Dip a wad of paper towel into oil and wipe over surface. After using, wash in hot water (avoid using detergents) and dry well over the flame. Wipe with oil. If you need to scour the wok, it is best to add salt and ‘scrub’ over heat.

Flat wok shovel

Called a 'chan'. A versatile tool used to flip and toss ingredients when stir-frying, also used to measure sauces and remove cooked food from the wok to a serving plate.