Mookata Sauce Recipe (Thai BBQ Sauce)
This authentic mookata sauce recipe tastes just like the dipping sauce served at Thai BBQ restaurants in Thailand. Ready in under 20 minutes!
Equipment
- Small blender or food processor
- Wok, saucepan, or skillet
- Spatula or spoon for stirring
Ingredients
- 15 Thai Jinda chilies, adjust to taste
- 10 cloves garlic
- 4 coriander roots
- just under ½ cup chili sauce, see notes
- ⅓ cup water
- ⅓ cup tomato ketchup
- 5 tbsp palm sugar
- 1 tbsp + 1 tsp vinegar
- 2 tbsp roasted sesame seeds
Instructions
- Blend the aromatics: Add the chilies, garlic, and coriander root to a small blender or food processor. Blend until finely chopped.
- Cook the chili mixture: Heat a wok or saucepan over medium heat. Add the blended mixture and cook for about 20 seconds until fragrant.
- Season the sauce: Stir in water, palm sugar, chili sauce, ketchup, and vinegar. Cook while stirring until the palm sugar fully dissolves.
- Finish with sesame seeds: Stir in the roasted sesame seeds and turn off the heat. Taste and adjust the spice, sweetness, or tanginess if needed.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 98kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 606mg | Potassium: 199mg | Fiber: 1g | Sugar: 15g | Vitamin A: 303IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 0.5mg
