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Tools and Equipment

This document describes several traditional cooking tools used in Malaysian cuisine. Changkul is a hoe used for farming and tilling soil before planting rice. Lesung Batu is a large mortar and pestle crafted from granite stone used to grind spices and herbs. Wajan is a round cast iron or steel wok used for stir-frying, deep-frying, sautéing and simmering dishes. Belanga refers to a clay pot with a small opening used for cooking dishes like rendang and curry.

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Ronaline D. Atienza
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58 views3 pages

Tools and Equipment

This document describes several traditional cooking tools used in Malaysian cuisine. Changkul is a hoe used for farming and tilling soil before planting rice. Lesung Batu is a large mortar and pestle crafted from granite stone used to grind spices and herbs. Wajan is a round cast iron or steel wok used for stir-frying, deep-frying, sautéing and simmering dishes. Belanga refers to a clay pot with a small opening used for cooking dishes like rendang and curry.

Uploaded by

Ronaline D. Atienza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Changkul is a customary Malaysian hoe with a wooden handle, employed for farming or to till

the soil before planting rice.

Lesung Batu is an expansive mortar and pestle crafted from


granite stone that grinds and pounds spices, herbs, and chili to
make pastes or seasonings.

Wajan is a round-shaped wok made of cast iron or steel with a flat


bottom utilized for stir-frying, deep-frying, sautéing, and simmering
dishes.

Belanga refers to a clay pot with a small opening and circular shape
used for cooking traditional dishes like rendang, curry or masak lemak.

Tumbuk Batu denotes the use of stone grinder in crushing dried


coconut for coconut milk or nuts like peanuts and cashews when
making pastes.

Kukur Tawar pertains to the application of wooden ladle equipped with long handles having flat
surfaces used in stirring or serving dishes.

Tapak Kuda represents utilizing a wooden board furnished with curved edges applied in shaping
doughs such as roti canai or murtabak - both are examples of traditional flatbreads prepared by
rolling out on this particular tool's surface area.
Ketuhar Arang signifies using charcoal stoves constructed from
clay which are ideal for cooking rice while also being capable of
grilling satay & bread bakin

In the past, the main cooking equipment in a traditional Malay


kitchen was a dapur kayu or a dapur kongkong (wooden stove). It
is rectangular in design and looks like a desk. It is constructed
from a number of plywood pieces that act as walls and
foundations. It is made up of two parts: sabak (furnace) and
tungku (riser stone with double horizontal rod iron). The two
furnaces are positioned in the middle of the dapur kayu or dapur
kongkong, with two long iron bars running across them. The main
fuel is firewood, while a short bamboo, also known as sentang, is
used to blow the bonfire or when the fire is about to burn out.

Curries and rendangs are cooked for hours in clay pots known as belanga and stirred with a
senduk (ladle).

Flat wok shovel.Called a 'chan'. A multifunctional tool for


flipping and tossing items when stir-frying, as well as pouring
sauces and transferring cooked food from the wok to a serving
platter.

A "kukur kelapa" or coconut grater is a tools used to grate or scrape


the flesh of a coconut from its shell. The traditional coconut scraper
is made of hardwood for the seat and has a sharp-edged metal spur
at the end. Since coconut milk is an essential ingredient in Malay
cooking, the coconut grater was originally a very important item in
every Malay family. .

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