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Mortar and pestle are some of the oldest utensils we humans have created – archaeological evidence suggest as far back as tens of thousands of years ago, when our earliest ancestors invented stone tools and wood-working, even before agriculture. The set of heavy bowl-and-masher is ubiquitous around the globe, used to make medicine, building and crafting materials, cosmetics, prepare foods and ingredients, etc.
While modernisation has brought many new-fangled utensils and appliances, the mortar and pestle is still preferred across Asia, and remains a must-have in kitchens of households and restaurants, rural and urban alike. Some might even say that truly authentic Asian flavours can only be made with mortar and pestle; especially for Thai cuisine.
Why are mortar & pestle unique?
Food processors use blades to dice and mince, which works well enough for soft, pulpy ingredients. But the mortar and pestle goes further: crushing all kinds of herbs and spices at the cellular level as you pound. This releases the deep rich juices, flavours and aromas, while grinding the ingredients’ textures into a robust whole. Sure, it does take some physical effort to use the mortar and pestle effectively, but the delicious results are absolutely worth it. Try making your favourite Asian curry paste at home, and you’ll see, smell and taste the difference right away.
Granite vs Terracotta Mortar and Pestle
Asian mortar and pestle come in many shapes and sizes, and are made from a variety of sturdy materials; including ceramic, wood and all kinds of hard stones. Thailand, in particular, has two types: granite and terracotta – which are also the most common mortar and pestle types in Southeast Asia.
Granite is basically petrified magma with primarily coarse-grained quartz. It’s incredibly sturdy, and is used in construction as well as industrial tool-making. Thus, granite mortar and pestle can handle pretty much any ingredient. Especially for hard spices, seeds and fibrous herbs that require vigorous pounding to fully release their flavours and aromas; as well as heavy-duty grinding to blend them all into a perfect mix. The weight of granite mortar also secures it in place, while the pestle crushes and grinds the ingredients with relative ease. Best used to make cooking pastes.
Terracotta is clay hardened through high-heat fires in a kiln, and shaped into pottery, sculptures, building materials and earthenware. It’s sturdy, durable, and lighter than granite. Terracotta mortars come in glazed, half-glazed or unglazed varieties. Thai mortars are unglazed with a matte surface that’s mildly coarse to the touch, and typically paired with a hard wooden pestle. Thai terracotta mortars also have a deep cone shape, ideal for mixing juicy ingredients. Because the pestle is far lighter than granite, it’s much easier to adjust how hard you pound, perfect for more delicate ingredients that may warrant a lighter crunch; such as garlic, fruits and veggies. You can also keep some chunks in the blend instead of a mushy paste. This set is great for making marinades, spice rubs, sauce-blends and dressings.
Yummies can you make with mortar & pestle
Spice blends
As mentioned, pounding spices and seeds with mortar and pestle releases their essential flavours and aromas. Thus, all Asian spice blends are traditionally made with them. Check out the 5 classic blends that can give your dishes instant authentic Asian flavours, and savour a stir-fried cumin lamb noodles special with a piquant twist!
Curry Pastes
Asian curry pastes are best made with mortar and pestle. You can ensure the ingredients are fresh, and adjust the flavours to your preferred taste. They can also be used to cook more than just the traditional curries, such as to marinade meats and seafood for the grill, to yummify your stir-fries, and even for bun and pastry fillings. Come explore the range of Thai curry pastes you can make. Taste the burst of zesty, savoury flavours of Malaysian Laksa, and the deep spicy umami wonder of Rendang.
Sauce blends & salads
Mortar and pestle is traditional method to make sumptuous Thai Larb chicken salad; the rich spicy, savoury and tangy dressing of Thai Papaya Salad; as well as signature Asian sauce-blends, like the spicy tangy Northern Thai Nam Prik Ong, Indonesian Sambal, and zesty, savoury sauce for Vietnamese rice paper rolls.
Marinades
For extra flavourful marinades made with mortar and pestle, try the mouth-watering Lao-style grilled chicken. Amaze your taste-buds with an award-winning spicy grilled prawn indulgence. Have an amazing bite with this irresistible lemongrass chicken skewer, and this sweet-savoury pork belly roast.
More amazingly useful Asian cookware
Asian chefs and home-cook enthusiasts always have an array of specialty kitchenware that can make cooking a breeze, and some may even elevate the dishes’ authentic flavours. Come check out the 12 most practical Asian cooking utensils, discover the awesome bamboo steamer and the tasty Yum Cha treats you can make with it. Also, don’t miss out on the delicious potential of your rice cooker besides cooking rice.
