Mu kratha
{{Short description|Thai Table-cooked dish}}
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{{Infobox prepared food
| name = Mu kratha
| image = Mu kratha.jpg
| image_size = 250px
| caption = Mu kratha
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| country = Thailand
| region = Southeast Asia
| national_cuisine = Singapore, Malaysia, Indonesia, Philippines, Laos and Thailand
| creator =
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Mu kratha ({{langx|th|หมูกระทะ}}, {{rtgs|mu kratha}}, {{IPA|th|mǔː krā.tʰáʔ|pron}}) is a Southeast Asian cooking method, originating in Thailand. In Philippines, Singapore, Malaysia, and Myanmar it is known as mookata.{{cite web |title=From cheese tarts to mookata: 11 food fads that whetted Singaporean appetites|url=https://www.straitstimes.com/lifestyle/food/from-cheese-tarts-to-mookata-11-food-fads-that-whetted-singaporean-appetites|author=Lim, Jessie|date=21 April 2016|website=The Straits Times}} In Laos, it is known as sindad ({{langx|lo|ຊີ້ນດາດ}}).
History
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.Songkaeo, Thammika (28 August 2014) {{Cite web |url=http://makansutra.com/stories/3/1227/NewUdonIsMookataKoreaninspired |title=New Udon: Is Mookata Korean inspired? |access-date=12 March 2021 |archive-date=24 June 2018 |archive-url=https://web.archive.org/web/20180624204737/http://makansutra.com/stories/3/1227/NewUdonIsMookataKoreaninspired |url-status=dead }}. Makansutra. Retrieved 3 December 2018. The Thai version uses charcoal. The dining concept spread throughout Thailand and into Laos, the Philippines, Malaysia, Indonesia and Singapore.
Preparation and serving
File:Mookata หมูกระทะ in Ban Na, Nakhon Nayok.jpg with sauces]]
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.{{cite web |title=Suki Dipping Sauce (Nam Jim Suki) |url=http://siamsizzles.com/suki-dipping-sauce-nam-jim-suki/ |website=Siam Sizzles |access-date=2018-12-03 |archive-date=2019-03-02 |archive-url=https://web.archive.org/web/20190302073340/http://siamsizzles.com/suki-dipping-sauce-nam-jim-suki/ |url-status=dead }} 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
Thailand has many mu kratha restaurants as it is easy to prepare and suits a variety of foods.
See also
{{portal|Thailand|Food}}
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