Hakka Kitchen Essentials
A few tools are quintessential in a Hakka kitchen to whip up some mouthwatering Hakka cuisine. Here is a reference guide to pick up the right Hakka kitchen tools.
The list of tools that are haves in a Hakka kitchen is as follows:
A wok or a frying pan can be used to bake, dry roast, fry, boil, steam, brew, and braise food. It is usually made up of steel and aluminum these days. It is highly recommended to use a carbon steel Wok that has a round bottom. Also, such a Wok needs to be seasoned before being put to use. These usually come with a steel ring to hold the Wok in place while cooking.
A Cleaver can be used for many purposes in Hakka cooking. One can mince garlic (an essential ingredient of Hakka food), cut vegetables into thin beautiful shapes and to peel fresh water chestnuts. Of course, for those who would not prefer to do it the traditional way, you could buy a meat grinder from the market to suffice the need.
The Hakka spatula is designed to stirring the ingredients present in a Wok. It is flat with rounded edges to fit the utensil. The Hakka version is much steadier than its American counterpart as it is used to stir and toss large quantities of food.
A Hakka kitchen is incomplete without a traditional Bamboo steamer that can be used as a serving tray as well. More than one layer of food can be steamed in these steamers which is quite advantageous.
5. Hakka wire strainer
It is a long, flat, and wired tool that is used to segregate solids from liquids like noodles from boiling water or deep-fried foods from oil. A 6 inches diameter Strainer can be used in a Hakka kitchen to cook the wanton dumplings you deeply crave for. A smaller version of the strainer called the hotpot strainer is also used for Hakka steamboat cooking. Here the food is cooked at the dinner table itself to serve it while it is hot.
Chopsticks can be used for stir-frying, mixing ingredients and eating food as well due to easy maneuverability through the food. The Hakka way of having food using chopsticks might reflect to be difficult but it is an art nonetheless.
7. Hakka chopper
It is a versatile tool used to chop and dice meat and vegetables. The back side of a traditional Hakka chopper is used to tenderize meat by bashing the meat using it. The wide side of it is used to crush garlic or carry the chopped ingredients to the Wok. A heavy chopper can help chop through bones and a light one can be used for chopping vegetables.
A traditional subtle version of an American casserole, a clay pot defines a Hakka kitchen. The food in a clay pot is cooked on the stove top. Its major advantage is that due to uniform distribution of heat, the food in a clay pot can stay piping hot for hours together. No need to worry about the rice being overheated once it is put in a rice cooker.
A Hakka kitchen is hence fully set up for you to test your cooking skills.
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