Mu kratha

Mu kratha is a Southeast Asian cooking method, originating in Thailand. In the Philippines, Singapore, Malaysia, and Myanmar it is known as mookata. In Laos, it is known as sin dat.

History

Mu kratha means 'pan pork' in Thai. Mu kratha resembles a combined Korean barbecue and a Japanese or Chinese hot pot. The Thai version uses charcoal. The dining concept spread throughout Thailand and into Laos, the Philippines, Malaysia, Indonesia and Singapore.

Preparation and serving

Sliced meat is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup. 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. 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.