The How Diah or Fujian ladle for cooking has always been a part of my younger life. My grandmother (on both sides), my third uncle, my mother and most of the older Foochow ladies (and men) cooked using this kind of ladle, most of which were home made in those days. It is made from on circular piece of metal, and bent in the middle to form a receptacle. one side is clamped by a split bamboo which forms the handle.
this how diah is very versatile. It can be used to scoop a large amount of noodles into a large bowl, at once, as quickly as possible before the noodles thicken and soften . For soup, the how diah is quick to scoop one bowl. For frying it is light and gentle. Basically it is a three in one kind of ladle, for stir frying, scooping and transferring of water from pot or basin to kuali. Besides it is also used as a measurement instrument. One how diah of pork to one table of diners for example.
The sliced pork face is well stirred and fried using the how diah in a Miri food stall. My 88 year old cousin is still very able and quick in the hand. She is one person who cannot cook using newer ladles imported from overseas. She must use how diah. Recently she bought 8 how diah from Sibu which she said will last some time.
No comments:
Post a Comment