 Mu kratha | |
| Place of origin | Thailand |
|---|---|
| Region or state | Southeast Asia |
| Associatedcuisine | Singapore,Malaysia,Indonesia,Philippines,Laos andThailand |
Mu kratha (Thai:หมูกระทะ,RTGS: mu kratha,pronounced[mǔːkrā.tʰáʔ]) is aSoutheast Asian cooking method, originating inThailand. In the Philippines, Singapore, Malaysia, and Myanmar it is known asmookata.[1] In Laos, it is known assin dat (Lao:ຊີ້ນດາດ).
Mu kratha means 'pan pork' in Thai (mu is 'pig' or 'pork' andkratha is 'pan' or 'skillet').Mu kratha resembles a combinedKorean barbecue and a Japanese or Chinesehot pot.[2] The Thai version uses charcoal. The dining concept spread throughout Thailand and intoLaos, thePhilippines,Malaysia, Indonesia and Singapore.
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 calledThai suki). The hot pot sits on a pail of burning charcoal whichgrills or boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms. The local traditional Thaimu kratha is usually served withnam 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 cookingmu kratha, a chunk of fat is commonly grilled at the apex of the pan to prevent food from sticking.
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