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modern day rice cookers is that you can just set the rice to cook and it will stay warm from at least a few hours to a
           few  days  (for  the  more  expensive  models)  and  you  never  have  to  worry  about  burning  the  rice  or  water  over-
           flowing.

           Wok (Wajan) One of the most invaluable tools in an Indonesian kitchen is of course, the wok. The type of wok
           you need depends on whether you have an electric or gas range. Home cooks with gas stoves are lucky because
           nothing surpasses the quality or speed of a real fire. However, with the proper tools, you can create great dishes on
           either type of stove. If you have a gas stove, you can use the traditional and original cast iron wok with its rounded
           bottom. Make sure to find one with a long, sturdy handle on one side rather than the two short handles on either side.
           Unless you’re a professional wok chef, working without a handle will be extremely difficult. Depending on the exact
           shape of your gas stove, you may also need a wok ring to stabilize it. For those of you with an electric stove, you’ll
           do best with a carbon steel wok with a flat bottom so it can sit properly on the range. This too should have a long,
           sturdy  handle.  When  purchasing  a  wok,  don’t  be  afraid  to  look  it  over  carefully  and  run  your  hands  all  over  it,
           roughly yanking at the parts to ensure that it is in fact, a sturdy model. There are plenty of people who have all types
           of fancy methods of caring for a wok but most of those steps are really unnecessary for modern day woks. If you’re
           handling a brand new wok, simply pour a few tablespoons of vegetable oil on a paper towel and rub thoroughly all
           over  the  inside  of  the  wok.  Place  the  wok  on  the  stove  over  high  heat  until  smoke  rises.  Tilt  the  wok  in  every
           direction so all parts of the wok come into contact with the heat. Do this for just a couple of minutes. Remove the
           wok from the heat and cool. Once it has cooled, rinse thoroughly under warm water and air dry. Once you begin
           using the wok regularly, make sure to use a soft sponge to clean with soap and water. Never use harsh bristles or
           any type of steel wool sponge. When working with the carbon steel type woks, also make sure to use only wooden
           or silicone spatulas and never metal ones that can scrape and ruin the wok.
















           Wooden Spatula With many Indonesian recipes calling for stir-frying techniques, it’s essential to have at least
           one very sturdy and good quality wooden spatula. These come in various shapes and sizes; any of them are fine as
           long as they feature a long enough handle, a wide enough surface area and are sturdy.
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