Choosing Extra Kitchen Equipment

A domed wok lid is very useful, and enables the wok to be used for more than just stir-frying - braising and steaming are also possible.

Bamboo Steamer racks and a lid are ideal for cooking steamed breads and dumplings. The racks can be stacked to steam several layers at a time. For steaming items such as a whole fish, place them on a heatproof dish and then on a round cake rack which fits about two-thirds of the way up the work and is well balanced. The boiling water is underneath and the wok lid on top.

For stir-frying, the traditional wide and flat-bladed work charn is ideal. Wooden, charn-like spatulas are also available and are best for non-stick woks. Wooden spoons are suitable for stir-frying but avoid plastic spatulas as they tend to melt as you cook. For deep-frying, you will need a wide, slotted spoon and/or tongs to lift out the fried food. Traditional wire mesh strainers are good because the mesh allows the oil to drip away and the wooden handle does not conduct heat; therefore, your hand is protected from the intense heat.

Knives: Since so much of Asian cooking involves the preparation of the raw ingredients, it is wise to have a good quality, sharp knife to do the cutting and an hygienic, non-slip board on which to cut. Different knives have different applications. For most jobs, a Western chef's knife is the easiest to handle. If Chinese chopping a chicken or duck, a medium- weight cleaver is useful. Once you're used to the feel of it, a cleaver is a versatile implement. If preferred, a heavy-bladed chef's knife can be used.