Handmade solid brass Thai wok
We are pleased to offer this beautiful, rustic, solid brass wok which has been entirely pounded and shaped by hand. We have two sizes available--small and large. Lately, style magazines have shown small brass woks from Thailand as popular among the Hollywood crowd as party decorations for flower display, tablewear, and whatever the fancy jetset these days might desire. This is a beautiful conversation piece, and we have seen less desirable brass woks made in France selling for well over $100. The handles are handshaped and attached to the wok using brass rivets.
The solid brass wok is commonly used in Thai cooking for preparation of various desserts (see three favorites below). Using a brass wok has certain advantages when cooking sweets. Brass heats evenly, so syrups and candies can be prepared without scorching. Without proper care, it will oxidize & discolor, so traditionally brass woks are rubbed with a bit of tamarind paste which cleans and shines the soft metal, yet won't scratch. Then rinsed with water. More modern cooks can use half a lime or lemon to clean their brass wok, then rinse it in soapy water. Avoid salt or other abrasives which can scratch the soft metal.
The large is 10.5" in diameter, 3.5" tall (5.5" tall with handles), weighs 2 lbs and has a 12 cup capacity. The small is 6.5" in diameter and 2.5" tall (4" tall with handles), weighs 12 oz and has 4 cup capacity. Click on the images for a larger view. Product of Thailand. We also offer a carbon steel wok.
Thai Rice Balls in Warm Coconut Milk, 'Bua Loi'
Usually Thai desserts are served cold, but this one is unique as it is meant to be served warm. We love the consistency of the balls, almost powdery and a bit like Japanese desserts. Usually in Thailand a sweet poached egg that has been cooked in sugar syrup, is spooned onto the top of each serving, but that's optional. A brass wok is used here which is the perfect authentic preparation, as this sweet dessert will always be made using a brass wok if the chef specializes in bua loi.
Here we prepare two different versions, one basic and another similar using pumpkin to create a vivid orange color and rich flavor.
Thai Candied Bananas, 'Kluay Cheuam'
Most high-end food courts in Bangkok have someone with a brass wok making kluay cheuam, which is particularly delicious in Thailand because of the abundance of "baby banana" or kluay kai, these are 4-5 inch tiny sweet bananas. You might be able to find baby bananas grown in Central America, as we did for this recipe, or use regular bananas.
The slaked lime water creates a nice crispy, firm outer layer on the banana and the recipe should not be made without this important ingredient.
Mixed Sticky Rice & Coconut Milk with Fruit, 'Khao Neeo Dahm Polamai'
We were visiting Bangkok recently and attended a Thai rice exposition, organized on behalf of the King of Thailand, in one of the large convention halls. Here we learned about the process of cultivating rice, various ways to cook rice, and how to distinguish the different varieties of rice grown in Thailand. Of course there was a lot of cooking going on, and one older lady was making a splendid dessert that combined both black sticky rice and white sticky rice. Cooked together it created an unforgettably smooth, and slightly crunchy texture, and the taste was just plain "out of this world". We got the recipe for that, then decided to prepare it at home with fresh raspberries, strawberries, and white chocolate. This is a heavenly combination of flavors, and we really hope you'll try it.
Jackfruit Seed Dessert, 'Met Khanoon'
Met Khanoon is a very sweet, delicious dessert that was likely introduced to Thailand by Portuguese explorers. Typically made in a brass wok. The taste is heavenly. Met Khanoon means "seed of jackfruit" which is what it resembles. A tradition is to have met khanoon at Thai weddings. Met Khanoon symbolizes that whatever bride and groom do in life, they will have the support of others, and never lose sight of their dreams.