Mookata recipe is a complete guide walking you through every step of creating an authentic Thai BBQ experience at home. Think sizzling meats grilling in a Thai-style marinade, the comforting warmth of a rich soup base, and the healthy mix of vegetables and glass noodles, with an array of dipping sauces. It's time for mu kratha, and everyone's invited!
Don't forget to whip up this mookata chili sauce before grilling!
Mookata, also known as Thai BBQ, is a unique grilling and hotpot experience. Originating in Thailand, it combines a dome-shaped grill for barbecuing meats and seafood with a surrounding moat for cooking vegetables and noodles in a flavorful soup base, creating a delightful, communal dining adventure.
The most fun, unique and popular dining experience in Thailand is definitely Thai barbecue!
In Thai, "mookata" or "mu kratha" literally translates to "pork pan" – but hey, don't worry if pork isn't your thing! This versatile cooking style lets you sizzle up your favorite meats, be it chicken, beef, or seafood.
All across Thailand, you'll stumble upon these all-you-can-eat, buffet-style BBQ joints offering a fixed-rate buffet. And the seafood? Oh, it's incredibly fresh - think juicy shrimps and tender fish straight from the Southern Thai sea! The coolest part? In some spots, you can even catch your own live shrimps.
And my favorite part of Thai BBQ? The precious family time it brings. There's nothing that compares to huddling around a tabletop grill with your loved ones, sizzling marinated meats and fresh veggies. The laughter, the chatter, it's all in this recipe for a memorable night.
A steaming pot brimming with thinly sliced meats, fresh seafood, a lot of mushrooms and other greens, and fresh herbs, alongside slippery glass noodles. Add in some ice-cold beers and a smoking hot grill with a soup bubbling away - it's like Christmastime but better!
The meat is cooked on a raised dome, perfect for grilling to perfection, while a soup simmers around the edges. You can toss meatballs, fish balls, crab sticks, and veggies into the broth.
The dipping sauces are definitely the best part, they're spicy, sour, sweet, salty, and so versatile. Yummy yummy!
Psst, if you like Thai mookata, you'll love this suki hang (Thai sukiyaki stir-fry).
Let's take a look at the essential ingredients you'll need for your Thai BBQ. A Thai-style marinade, a mookata soup base, and an array of fresh vegetables.
Before firing up the grill, let's talk marinade. A crucial step for the best mookata is a good Thai-style marinade. This one is the real deal, a good balance of sweet and salty to infuse your meat with Thai flavor.
I went for 1kg of tenderloin pork and 300g of bacon. But it's your BBQ and you can mix it up with chicken, beef, seafood, or even a mix. As long as it fits on the grill and is packed with protein, you're good.
An amazing Thai BBQ lies in its flavorful soup base. It's easy, healthy, and full of nutrition. Feel free to add more spices and seasonings to taste!
You can toss in any vegetables you want. Personally, I like Chinese cabbage, morning glory, enoki mushrooms, and Thai basil. Don't forget glass noodles, these are readily available at Asian grocery stores.
Dipping sauces are a non-negotiable at any mookata party. They're the final touch to the Thai BBQ that add a balance of spicy, sour, sweet, and salty flavors.
Thai cuisine has many dipping sauces that are great with Thai barbecue.
My favorite is this homemade mookata chili sauce. It's perfect for pairing with this mookata recipe, balancing heat with a hint of sweetness.
This easy Thai green chili sauce is definitely a must-try, especially with grilled seafood! It's full of refreshing flavors and tangy notes.
Note: Store-bought sauces can be found at Asian grocery stores or Asian markets.
Make sure you have all these at your disposal before lighting up the charcoal of your barbecue.
The first step is marinating your meat. Meanwhile, you can make the dipping sauces like mookata chili sauce in advance. After marinating, make the soup base, pre-soak your glass noodles, and prep your vegetables. Finally, light the charcoal and grill.
When selecting meats for mookata, opt for cuts with a bit of fat for that extra flavor punch. Thinly slice them for speedy cooking on the grill. Choose from chicken, pork, beef, or your favorite seafood.
Marinate these slices for at least 6 hours, or for best results, leave them overnight.
For serving, offer an array of dipping sauces to cater to all palates, ranging from spicy to sweet to tangy. Also, don’t forget to serve a variety of fresh herbs and vegetables.
Enjoy your day with a smoking hot grill, spicy dipping sauces, vegetables in abundance, and ice-cold drinks of your choice!
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How to make Thai BBQ. From marinating the meat yourself, to making your own broth soup, this recipe covers it all.
Begin by cutting your chosen meat into thin slices. Aim for paper-thin cuts – the thinner they are, the faster they’ll cook on the grill, and the better they’ll absorb the marinade’s flavors.
In a large bowl, combine oyster sauce, golden mountain seasoning sauce, sesame oil, baking powder, and palm sugar. Stir until the palm sugar is completely dissolved.
Add the thinly sliced meat to the bowl. Give everything a thorough mix, ensuring each slice is well-coated. Next, crack the eggs into the mixture and pour in sparkling water.
Mix everything well, then sprinkle sesame seeds over the meat for an added crunch and nutty flavor.
Transfer the marinated meat to an airtight container. Let it rest in the refrigerator for at least 6 hours, or ideally overnight.
Fill a large pot with water and heat over medium. Toss in white radish, chopped celery, garlic, bouillon, salt, and white pepper. Close the lid and let the soup simmer for 20 minutes.
Start by lighting up the charcoal. Get it nice and hot.
Using a spoon, gently pour your prepared soup into the moat of the Thai tabletop grill. Be careful not to overfill – aim for a level just below the lowest air openings. Tip: Keep an eye on the soup level, topping it up as needed to prevent your veggies from getting charred.
Place a fatty piece of pork in the center of the grill. As it cooks, the dripping fat will naturally grease the grill, helping to prevent other meats from sticking. Alternatively, you can use a bit of sunflower or vegetable oil.
Once the soup is bubbling, it’s time to add your vegetables, glass noodles, and crab sticks. You can even poach some meat and eggs in the soup for extra flavor.
Lay your thinly sliced meat on the grill. Remember to flip it regularly to ensure even cooking and prevent burning, as those thin slices cook quickly.
After grilling your proteins, simply dunk them into one of your sauces!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.