Mu kratha
 Mu kratha | |
| Place of origin | Thailand |
|---|---|
| Region or state | Southeast Asia |
| Associated cuisine | Singapore, Malaysia, Indonesia, Philippines, Laos and Thailand |
Mu kratha (Thai: หมูกระทะ, RTGS: mu kratha, pronounced [mǔː krā.tʰáʔ]) is a Southeast Asian cooking method, originating in Thailand. In Philippines, Singapore, Malaysia, and Myanmar it is known as mookata.[1] In Laos, it is known as sindad (Lao: ຊີ້ນດາດ).
History
[edit]Mu kratha means 'pan pork' in Thai (mu is 'pig' or 'pork' and kratha is 'pan' or 'skillet'). Mu kratha resembles a combined Korean barbecue and a Japanese or Chinese hot pot.[2] The Thai version uses charcoal. The dining concept spread throughout Thailand and into Laos, the Philippines, Malaysia, Indonesia and Singapore.
Preparation and serving
[edit]
Sliced meat (most often pork) is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup (also called Thai suki). The hot pot sits on a pail of burning charcoal which grills or boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms. The local traditional Thai mu kratha is usually served with nam chim suki, a popular dipping sauce. It is well known for using chili sauce as the main ingredient.[3] Some restaurants serve nam chim seafood to accompany seafood.
When cooking mu kratha, a chunk of fat is commonly grilled at the apex of the pan to prevent food from sticking.
In popular culture
[edit]Thailand has many mu kratha restaurants as it is easy to prepare and suits a variety of foods.
See also
[edit]
References
[edit]- ^ Lim, Jessie (21 April 2016). "From cheese tarts to mookata: 11 food fads that whetted Singaporean appetites". The Straits Times.
- ^ Songkaeo, Thammika (28 August 2014) "New Udon: Is Mookata Korean inspired?". Archived from the original on 24 June 2018. Retrieved 12 March 2021.. Makansutra. Retrieved 3 December 2018.
- ^ "Suki Dipping Sauce (Nam Jim Suki)". Siam Sizzles. Archived from the original on 2019-03-02. Retrieved 2018-12-03.
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