A style of roasting where the meat is skewered on a long solid rod, to be cooked over hot coals. Often used for festive occasions to prepare lechon (spit roasted pig), spits are also used to roast beef and chicken.
Palayok (clay pot)
A palayok is a clay pot used for cooking Filipino soups and stews. The clay pot is saturated with water before cooking and the porous material allows a slow evaporation of steam. As wet clay does not reach the same temperatures as metal, dishes cooked in a palayok require higher temperatures and longer cooking times.
A wok is used in a variety of Filipino dishes, commonly when frying ingredients in oil. Even today, woks are often preferred over deep fryers, as they require less oil. Frying with woks requires enough oil to cover the food, but it shouldn’t exceed half the depth of the wok, as to prevent spillage.
Flat and wide strainer made of bamboo, used to strain noodles.
Mortar and pestle
Typically made from stone, a mortar and pestle is used to crush and grind spices and pastes. Used in a sinigang, a mortar and pestle is used to pound tamarind with salt to form a paste-like consistency.
Large spoons or ladles are often used in Filipino kitchens due to the soupy base of many native dishes.