The Wok or Kwali 

The wok or kwali as it is known in Malaysia, is an absolute must in the kitchen.

Most dishes like crunchy stir fries, deep frying, sambals, soups and delicious curries are easily cooked using just a wok.

If you haven't got a wok you maybe able to make do with a deep frying pan, but you will spend a lot of time cleaning spilt ingredients off your cooker as they jump out of the frying pan...

When buying a wok don't be tempted by the biggest shiniest non-stick monster in the shop. Keep in mind that you will need other pots on the hob as well.  Non-stick would be nice but these finishes never seem to last long with the amount of stirring and tossing asian cooking requires.  When you've finished cooking pour some water into the wok to loosen the stuck on bits whilst you eat, it soon comes off then when washing and the pan can be lighly oiled ready for its next use.

The next most important tool is a reasonably large mortar and pestle. Fresh herbs and spices are usually roasted and the ground to a paste using this.  It is also used for crushing garlic, chillies, ginger and other ingredients

As in any kitchen  couple of large, sharp knifes are essential.