Mu kratha (Thai: หมูกระทะ, RTGS:mu kratha, pronounced[mǔːkrā.tʰáʔ]) is a Southeast Asian cooking method, originating in Thailand. In the Philippines, Singapore, Malaysia, and Myanmar it is known as mookata.[1] In Laos, it is known as sin dat (Lao: ຊີ້ນດາດ).
History
Mu kratha means 'pan pork' in Thai (mu is 'pig' or 'pork' and kratha is 'pan' or 'skillet'). Mu kratha resembles a Korean barbecue and a Japanese or Chinese hot pot.[2] The Thai version uses charcoal. The dining concept spread throughout Thailand and into Laos, the Philippines, Malaysia, Indonesia and Singapore. Mu kratha became popular in Thailand dute the late 20th century, especially in the 19s, as buffet-style dining gained popularity. This cooking method allows diners to prepare a variety of meats, seafood, vegetables, and noodles.
The dish is also associated with the rise of affordable, all you can eat restaurants, making it accessible to a wide range of consumers. Over time, moo kratha has evolved into a significant part of Thailand's food culture and social dining scene. It is commonly enjoyed during gather with family and friends and is widely available in both urban and rural areas, including street food stalls, open-air eat, and large buffet restaurants.
Today, moo kratha continues to develop with modern variations, such as premium ingredient selections, fusion dipping sauces, and improved grill designs, while still maintaining its traditional communal dining appeal.
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.[3] 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.
Sauces and dippings
Mu kratha is usually served with dipping sauces made from chili, garlic, lime, and fermented soybean sauce. The sauce adds flavor to the grilled meat and vegetable
