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Home Asian Ethnic Recipes Cooking Utensils Household Ingredients About Maki Asian Bistro Privacy Policy Contact Us Recipe of the MonthVegetable Korma
Vegetable korma is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts. |
Cooking Utensils Glossary
Bamboo Rolling Mat 
Bamboo rolling mats are used in the preparation of sushi rolls. Once the rice and ingredients are placed on a sheet of roasted seaweed, the rolling mat is used to form the roll evenly.
Chinese Cleaver 
The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to wok. An added bonus is that the flat end of the handle nicely substitutes for a pestle.
Chopsticks 
Are a pair of small even-length tapered sticks, which originated in China, and are the traditional eating utensils of China, Japan, Korea, Taiwan, and Vietnam.
Chinese use either wooden or plastic rounded chopsticks. Japanese chopsticks are pointed at the ends. Lastly, Koraean use metal flattened chopsticks and long handled spoons with their meals.
Rice Cooker 
A rice cooker or rice steamer is a self-contained electrical appliance, used primarily for cooking rice. There are also microwave, gas, and open flame variants. A good rice cooker is an essential in an Asian kitchen.
Steamers (bamboo) 
Round steamers made from bamboo are used in Chinese cuisine. They can be stacked on top of each other so that the steam can cook many different servings simultaneously. There are also large rectangular steamers made traditionally from bamboo but nowadays also often from metal. The latter can also be stacked.
Wok 
The wok is a metal pan with sloping sides and a rounded or flat bottom. The 35cm (14 in) wok is the best size for home use. The sloping sides and rounded bottom allows for more surface area to cook the food.
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