Carbon steel wok
Like elsewhere in Asia a wok is an essential part of the Malaysian kitchen for deep-frying and stirfrying. 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.
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.
Clay pots
Curries and rendangs are simmered for hours in clay pots known as belanga and stirred with a senduk (ladle).
Bamboo steamer
Essential for steaming dim sum, vegetables, fish etc. Food to be cooked is placed on a plate in the steamer and then sat inside a wok over simmering water. Available in many sizes that can stack on top of one another.
