What are the different tools and equipment that use cooking native delicacies in Philippines?

Palayok (Clay Pot):

Made of unglazed earthenware, the palayok is a versatile pot used for stews, soups, braised dishes, and even rice cooking.

Kawali (Wok):

A well-rounded, deep pan that conducts heat efficiently, the kawali is used for various stir-fries, deep-frying, and creating sauces.

Sandok (Ladle):

A large slotted spoon ideal for stirring and serving liquid dishes like soups, sinigang, and tinola.

Pugon (Wood-Fired Stove):

Traditionally used in rural areas, the pugon adds authentic smokiness to grilled dishes.

Bilao (Winnowing Basket):

Woven from bamboo or rattan, the bilao functions as a large plate. It can be used for grilling seafood, serving fruits, or displaying freshly harvested produce.

Kutsilyo (Knife):

Every kitchen requires a reliable, all-purpose knife for chopping, slicing, and dicing ingredients.

Lumpia Wrapper:

These delicate rice or wheat flour wrappers are essential for rolling various Filipino lumpia such as the savory shanghai lumpia or dessert varieties like turon.

Banana Leaves:

These leaves add distinctive flavor and aroma to steamed dishes like suman and latik. They also serve as natural packaging for grilled fish, pork, and chicken.

Grater:

Often used for crushing ginger, garlic, and coconuts. Some grated may features multiple grating surfaces with varying textures.

Mortar and Pestle:

For grinding ingredients into fine pastes, creating flavorful marinades and sauces.

Steamer:

Steaming is a fundamental cooking method in Philippine cuisine. A basic bamboo steamer works great for veggies, tamales, puto dishes, and rice cakes.

Wooden Mortar and Pestle (Ilu at halo):

Used to pound the rice kernels.