I typically do not measure when I cook, and I often adjust to taste. The measurements I do use, and what measurements I include in my recipes, are usually imprecise and relative.
In order to keep recipe directions simple and minimal, I have opted for less lengthy descriptions and more direct, simple instructions. I will explain the words I use:
knife and cutting surface
mortar and pestle
A mortar and pestle are essential for pounding ingredients. A large clay mortar with wooden pestle is commonly used in Southeast Asian cuisines to prepare dipping sauce, curry paste, salad, and other foods.