Find out which special utensils you’ll need on hand during cooking.
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16 May 2013 - 10:38 AM  UPDATED 6 Sep 2013 - 9:31 AM

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 or food processor.

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

A versatile round-bottomed pan that is primarily identified with cooking stir fries, but can also be used to deep fry, braise, stew, smoke or make soup.

Bamboo steamer

Food to be cooked is placed on a plate in the steamer and then sat inside a wok over simmering water. Bamboo steamers are available in many sizes that can stack on top of one another.