Thai Cooking Techniques

The Thai mortar & pestle, pronounced khrok (ครก) and sak (สาก), has been an essential Thai kitchen tool for hundreds of years. Typically made of either glazed terracotta or granite, a mortar and pestle serve as a way to pound and smash different ingredients into a coarse or smooth paste. The unique stone-like grooves of the mortar allow the user to obtain certain textures and flavors while preserving the colors and freshness of each ingredient.

Many Thai dishes like som tum (green papaya salad) and prik gaeng khiao waan (Thai green curry paste) are traditionally prepared with a mortar and pestle. These dishes require precision and control over each ingredient’s flavor, texture, and mouthfeel. The concentrated pounding of a mortar and pestle isn’t easily replicated with other kitchen tools or techniques. It’s no surprise, then, that the mortar and pestle remains an essential tool in Thai cooking.

To use it, hold the mortar firmly against a flat surface and add your ingredients. Depending on if you’re combining wet or dry, soft or hard textures, you’ll want to adjust your movements. Pick up the pestle and apply firm strength to grind the ingredients into your desired consistency. Vertical and circular rotations ensure that each ingredient’s aroma and flavor get infused equally. Once complete, rinse your mortar and pestle with warm water and let your new favorite kitchen tool air-dry.