Page 18 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia
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Useful Tools and Utensils



           Having the right tools for the job makes cooking a joy. Here are some items that I think
           make the whole Indonesian cooking experience easier, more enjoyable, and produce
           tastier results. Typically, Indonesian kitchens are simply outfitted, but it's difficult to
           argue that some modern conveniences can save time and hassle without affecting the
           quality of the food.

















           Asian Butcher Knife/Cleaver As cliché as it might sound, it’s true that a dull knife is far more dangerous
           than a sharp one. I have experienced this myself, cutting my fingers in nasty accidents due to dull, low quality knives.
           I’m forever loyal to my Asian butcher knife with its huge rectangular shape and seemingly invincible steel heft. I
           know some of you may not be familiar or comfortable with this type of large knife but once you get used to its size
           and weight, you’ll find it to be an extremely versatile and useful tool. I use this for everything from mincing garlic to
           cutting vegetables and chopping through all types of meats with bones. These knives can be purchased inexpensively
           at Asian grocery stores.
















              Asian Strainers There are many types of these strainers, the good ones feature some type of mesh-looking
           wire  material  in  a  rounded  shape  with  a  long  wooden  handle  attached. Asian  strainers  are  great  for  picking  up
           noodles, vegetables, and anything you’re either boiling or deep-frying that need to be drained. Make sure to purchase
           one with a long handle; it will save your skin from potential hazards while removing whatever you’re cooking from
           its liquid. This tool beats using tongs for picking up noodles or something like shrimp chips where you’re cooking a
           large quantity and need to drain them quickly. Certain recipe such as the Iced Coconut Cream with Jellies (page
           114) require a particular kind of strainer which can be difficult to find in Western countries. The closest tool would
           be the ladle strainer, which looks just like a regular metal ladle but has small round holes.
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