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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Seek Out Singapore's Prime Place for Best Mookata Thai Grills
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 the 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.
Mookata Thai BBQ, also known as “Mu kratha” in Thai, is a unique dining experience that combines elements of barbecue and hot pot. The term “Mookata” comes from the Thai words “mu” (pig or pork) and “kratha” (pan or skillet). This style of cooking involves a grill with a raised round section in the center, surrounded by a canal of hot soup, allowing you to simultaneously grill meat and cook ingredients in a communal hot pot.
You can find Mookata Thai BBQ restaurants in areas with a significant Thai community or in major cities with diverse culinary scenes. These restaurants offer an array of meats, including pork, chicken, beef, and seafood, which are thinly sliced and often marinated in flavorful Thai sauces. The hot pot broth is prepared using a blend of broth, herbs, spices, and aromatics like lemongrass and galangal, infusing the food with Thai flavors.
Mookata is popular in Thailand and has spread to other countries such as Laos, the Philippines, Malaysia, Indonesia, and Singapore. It’s a communal dining experience that allows you to barbecue and dip ingredients in a single meal, enhancing the flavors. Mookata can be as spicy as you like, with various dipping sauces available. Whether you’re grilling your favorite meats or enjoying hot pot-style dishes, Mookata is a delicious and social way to dine.
My spicy prawn salad to accompany the Thai Mookata.
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!
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.
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.
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 Kampot Cambodian 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.
Here’s a full shot, my Mookata with the Cambodia black pepper beef getting its thing on!
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 became PINK!
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.
Let me know if you want a Mookata Thai BBQ. Either for me to cook for you or for me to buy one when we go back to Siem Reap (which we surely will be doing). It was an amazing dinner.
Everyone loved it, including yours truly. It was stellar and at the same time actually really simple as you’ll see from above. You have to try it. Greg you were remembered buddy. This blog is in remembrance of our days at Khun Mookata with you fella!
People also asked about Mookata Thai BBQ
| Question | Answer |
|---|---|
| What is Mookata Thai BBQ? | Mookata Thai BBQ is a traditional Thai-style barbecue that combines a grill and a hotpot. It allows you to cook both meat and vegetables on the grill while simultaneously simmering a flavorful broth in the hotpot. |
| Where can I find the best Mookata Thai BBQ restaurants? | You can find great Mookata Thai BBQ restaurants in areas with a significant Thai community or in major cities with a diverse culinary scene. Online restaurant review platforms can also help you discover top-rated options. |
| What kind of meat is typically used for Mookata Thai BBQ? | Mookata typically features an array of meats, including pork, chicken, beef, and seafood. These meats are thinly sliced for quick grilling and are often marinated in delicious Thai sauces. |
| What are the essential components of a Mookata BBQ setup? | A Mookata BBQ setup includes a grill with a dome-shaped hotpot in the center. You’ll also have a selection of raw ingredients like meats, vegetables, noodles, and a variety of dipping sauces. |
| How is the hotpot broth for Mookata prepared? | The hotpot broth is typically prepared using a blend of broth, herbs, spices, and aromatics, such as lemongrass, galangal, and kaffir lime leaves. This flavorful broth infuses your food with Thai flavors. |
| Is Mookata BBQ suitable for vegetarians? | Yes, Mookata can be vegetarian-friendly. Many restaurants offer a vegetarian version with tofu, mushrooms, and a variety of vegetables that you can grill and cook in the hotpot. |
| What are popular dipping sauces for Mookata? | Common dipping sauces include sweet chili sauce, soy sauce with garlic and chili, and a Thai-style spicy seafood sauce. These add extra layers of flavor to your grilled and hotpot dishes. |
| Is Mookata BBQ spicy? | Mookata can be as spicy as you like it. You can control the spiciness by adjusting the amount of chili and sauces you use in your cooking and dipping. |
| What’s the best way to eat Mookata Thai BBQ? | The best way to enjoy Mookata is to grill your chosen meats and vegetables, then dip them in the flavorful sauces. You can also cook ingredients in the hotpot for a delightful soup. |
| Are there any special tips for a great Mookata experience? | To enhance your Mookata experience, be sure to try a variety of meats, experiment with different dipping sauces, and enjoy the communal aspect of cooking and dining together with friends and family. |
