The Indonesian Wok: Wajan and Kuali
I
Origin
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II
Description
The Indonesian wok (wajan) is a wide, round-bottomed pan — structurally identical to the Chinese wok from which it derives. The carbon steel wajan is the most-used piece of equipment in the Indonesian kitchen, employed for: frying bumbu, deep-frying gorengan, stir-frying nasi goreng and mie goreng, making sambal goreng, and dry-roasting kerisik and spices.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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