Shredding makrut lime leaves
To make shredding makrut lime leaves easier, first roll the leaves up tightly then use a sharp knife to cut finely across the roll.
Using coconut milk and cream
Coconut milk and cream can settle during storage in cans, so give them a good shake before opening.
Serving rice
To serve coconut rice Malaysian style, scoop individual servings into a small soup bowl to mould rice before upending it onto plates.
Selecting a wok
For the beginner, it is best to buy a wok set with a lid, ring, wok turner, ladle, and strainer. A wok made of low carbon steel is preferred, as this type of metal is a better conductor of heat.
Seasoning and cleaning a wok
If you buy a nonstick wok you will need to season it before you use it. 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.
Stir-frying
The secret to the success of a good stir-fry is to prepare all ingredients before starting to cook. Also, heat the wok first before adding any oil to reduce smoking; cook over high heat and keep the food moving; partially cook the vegetables first by blanching or soaking in hot water.
