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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.
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Condiments
Many Filipino dishes are accompanied by a selection of sawsawan, dipping sauces or condiments. Common condiments include fish sauce or soy sauce mixed with kalamansi juice, or vinegar mixed with crushed garlic or chillies.
Glossary
Timbale
A layered dish cooked in a tall mould (timbale) and then turned out. Often made of rice layered with vegetables or slices of aubergine layered with other vegetables and tomato sauce.
