Mookata Thai BBQ
Mookata Thai BBQ is a blog in honour of my mate Greg. He inspired us all when he had his coffee shop in Siglap. Whilst I was rummaging through the Old Market in Siem Reap last week, what did I spot? Yes a Mookata. A metal grill from Thailand. This sits on top of BBQ coals or the gas ring to allow you to have the Thai version of steamboat. Greg was the master at this though, and took it to another level by serving Hokkaido Snow Beef (Wagyu) all the way from Japan.
Apparently Mookata originates in Northern Thailand, and literally means “pork and skillet”.
I held a small party in remembrance of my Nina today, and I went with rib eye, lamb, pork belly, and hot dogs. What I learnt from this cooking adventure is that it is all about the marinade. Preparation is King for the very best outcomes. Here comes my version of Mookata Thai BBQ.
This dish is so easy so let’s not bother with a recipe per se. In a serving bowl throw in shaved green papaya, dried shrimps, one roughly chopped red onion, one finely chopped chilli padi, two tablespoons of fish sauce, and one teaspoon of chili vinegar (or normal vinegar). Give it a good toss, sprinkle over some peanuts and serve immediately. Boom – this is a cracker folks!
For the meat I find the best way to get the marinade working best, is to throw all the ingredients in a zip-lock back and leave it over night. No mess. Easy to carry round. Just simply the very best way. So here come my meat baggies for Mookata Thai BBQ.
Pork fillets – bash the fillets with a tenderising hammer and then cut in to thin slices. Add 2-3 teaspoons of chopped garlic, and 1/2 cup of lemon juice, and a good pinch of sea salt and cracked black pepper. Leave for 3-4 hours to marinade.
Rib eye – bash the meat with tenderising hammer and then slice in to thin strips. Throw it in the zip-lock bag and marinate with my version of KCambodian black pepper dipping sauce for 3-4 hours . Sauce recipe is as below;
- 3 tablespoons of Yuzu;
- 3 tablespoons of cracked Kampot black pepper;
- 1 tablespoon of sea salt;
- 2 tablespoons of chicken stock powder; and
- 1 tablespoon of sugar.
Mix it all together and pour over the meat, Make sure all the meat is covered in the marinade.
Lamb leg fillets – bash with the hammer again, cut in to thin strips, squeeze over a whole lemon’s worth of juice, 2 teaspoons of chopped garlic, and some rosemary stalks. Sprinkle with cracked black pepper and sea salt, and again marinade for 3-4 hours.
For the broth I heated up some chicken stock, with added garlic, black pepper corns and roughly chopped onion.
That’s that. That is my Mookata Thai BBQ. I had udon noodles, Chinese cabbage, sweetcorn, tofu, asparagus, beansprouts and Enoki mushrooms for the veggies. You cook the meat on the grill and all pour the broth in the tray to cook the vegetables. As the meat cooks all the meat juice and fats drizzle in to the soup. And you know what that means? Yes, the very best soup you’ll ever have as you get instant deglazing juices in that broth. It is INCREDIBLE. Any one want to come round for dinner?
And then Singapore went pink. The most amazing evening sky. This is 2000, simple amazing. So beautiful, as we sat there munching on the delicious food. What a great night. Thanks to our mates for coming – Sophia, Breeny and Sarah.