Singaporean Cuisine

utensils

Mortar and pestle

A good solid mortar and pestle is a must for pounding spice pastes, pulverising garlic or ginger, bruising lemongrass and general preparation for Singaporean dishes. Experienced cooks prefer the “hands on” aspect and control a mortar and pestle gives as opposed to a blender.

Rojak bowl

A big deep bowl, often ceramic, in which ingredients for the crunchy salad rojak are mixed and the dark viscous soy dressing is added and tossed through.

Wok

Essential for many Singaporean dishes: for deep frying and stir frying. After use, never use detergent, clean with water and place back on the gas to burn away impurities, wipe with a paper towel with a little oil to keep it at its best.