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.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 7