Equipment
Steamer
A steamer cooks food above heated water under a cover. The broad term includes improvised pot-and-rack setups, metal tiers and basket steamers; individual forms have different designs and uses.
Equipment
626 sourced equipment pages: vessels, tools, appliances and built structures.
Everything
Equipment
Huad
A woven upper basket used to steam Lao glutinous rice over a separate water pot. It holds the drained rice above the water; a different lidded basket, the katip khao, is used to carry and serve the cooked rice.
Equipment
Katip khao
A lidded woven bamboo or rattan basket used in Laos to hold steamed sticky rice and keep it warm and soft for serving.
Equipment
Mortar and pestle
A mortar and pestle pairs a hollow bowl with a hand-held striker; Lao kitchens and Malay and Singaporean sambal traditions show how pounding shapes sauces and spice pastes.
Equipment
Lao hai jar
A large earthenware jar in which lao hai ferments and from which it is shared through long reeds. In northern Laos, documented communities include Kmhmu’, Hmong and Tai groups; the jar does both fermentation and table service.
Equipment
Buried bamboo tube (Luar miang)
A cleaned bamboo internode holds compressed steamed tea leaves during the Luar miang fermentation practiced in north-western Laos.