Mookata

“Moo” means pork in Thai and “kata” means pan. You can tell from the name “Mookata” that this dish involves grilling pork on a pan. In simple terms, Mookata is a BBQ meal where you can grill fresh meat on a hot pan and also providing a section with hot soup for you to boil vegetables. The part with boiling soup is similar to what you have in a regular hotpot. While the name Mookata might suggest that it involves grilling pork, you can grill a limitless variety of meat and seafood including pork, chicken, beef, squid, prawn, etc. The meal also often involves fresh vegetables and noodles. Apart from the grill/boil combination, the sauce for Mookata is also unique which makes this dish truly a Thai BBQ cuisine.

Ingredients

For the meat marinade

– The meat

1000 g slices pork belly
1000 g slices pork butt

You can use chicken instead.

– The sauce marinade

3 tbsp sweetened condensed milk
2 tbsp vegetable oil
4 tbsp light soy sauce
3 tbsp oyster Sauce
2 tbsp sugar
1 tbsp cornstarch
100 ml water
2 tbsp roasted white sesame

For the dipping sauce

90 g garlic
70 g fresh chili
60 g roasted peanuts
100 g palm sugar
140 g sugar
30 g salt
125 ml water
80 ml pickled garlic liquid
110 ml lemon juice
2 tbsp fish sauce
2 tbsp roasted white sesame
A handful coriander
1 tsp MSG (optional)

For the soup

300 g Chinese radish
3000 ml water
2 tbsp light soy sauce
A cube soup
1 tsp sugar
1 tsp salt
2 coriander roots
3 grove garlic
1 tsp peppercorns

For the vegetables
You can throw in any veggies that you want to eat in the soup. Basically, bok choi, cabbage, chinese cabbage, morning glory and celery.

For the noodles
You can throw in any noodles that you want to eat in the soup. Basically is glass noodles.

Prepare

For the meat marinade

Slices the pork into small pieces and place in a large mixing bowl
Mix well all of the sauce marinade ingredients
Pour the sauce mixture into the bowl of pork and use your hands to mix all the ingredients well.
Then put the marinated pork in a container with a lid. Marinate in the refrigerator for at least 1 hour (best to marinate overnight in the refrigerator).

For the dipping sauce

Pour in the palm sugar, sugar, salt, water and pickled garlic liquid into a sauce pan and bring it to boiling. Once the sauce is boiled, transfer from the heat and let it cool.
Meanwhile use a food chopper to roughly chop the chilies, garlic and roasted peanuts. And chop the coriander.
Then place the chopped chilies, garlic and roasted peanuts into the sauce mixture and add lemon juice, fish sauce, roasted white sesame and coriander then stir to combine. Set aside until ready to serve (it’s best to rest overnight in the refrigerator).

For the soup

Peel and cut Chinese radish into small pieces.
In a pot of boiling water, add light soy sauce, cube soup, sugar, salt, coriander roots, grove garlic, peppercorns and chinese radish. And cook until the Chinese radish becomes clear and soft. Then transfer from the heat and set aside until ready to serve.

For the vegetables
Wash and cut vegetables shortened to make it easier to eat.

For the noodles
Soak the glass noodles in room temperature water for 10 minutes to soften. Drain. If you want, you can cut the noodle with scissors just a couple of times to shorten them and make them easier to eat.

For the stove

Light up the charcoal if you use the pan working with the charcoal stove.
If you use an electric stove, Plug in and turn on maximum heat. And reduce later once it is hot enough.

PREP TIME : 1 hour

COOKING TIME : As long as you can eat

YIELD : 7 people

directions

Using a spoon, carefully fill the section for the soup to about three-fourth capacity with the soup. (Keep an eye on the soup level and refill in time, else the vegetables may end up burned).
Place a fatty piece of pork in the center of the pan. The juices that drip down from the fat serve as oil, which prevent the meat from sticking to the pan. Fill the pan with meat and make sure to flip it regularly. Since it’s thinly sliced, it will burn quickly.
Once the soup is hot, add vegetables and glass noodles into it.
Take a delicious dip into the dipping sauces after your ingredients have been cooked to perfection, enjoy!!!

Mookata

Ingredients

For the meat marinade

– The meat

1000 g slices pork belly

1000 g slices pork butt

You can use chicken instead.

– The sauce marinade

3 tbsp sweetened condensed milk

2 tbsp vegetable oil

4 tbsp light soy sauce

3 tbsp oyster Sauce

2 tbsp sugar

1 tbsp cornstarch

100 ml water

2 tbsp roasted white sesame

For the dipping sauce

90 g garlic

70 g fresh chili

60 g roasted peanuts

100 g palm sugar

140 g sugar

30 g salt

125 ml water

80 ml pickled garlic liquid

110 ml lemon juice

2 tbsp fish sauce

2 tbsp roasted white sesame

A handful coriander

1 tsp MSG (optional)

For the soup

300 g Chinese radish

3000 ml water

2 tbsp light soy sauce

A cube soup

1 tsp sugar

1 tsp salt

2 coriander roots

3 grove garlic

1 tsp peppercorns

For the vegetablesYou can throw in any veggies that you want to eat in the soup. Basically, bok choi, cabbage, chinese cabbage, morning glory and celery.

For the noodlesYou can throw in any noodles that you want to eat in the soup. Basically is glass noodles.

Prepare

For the meat marinade

Slices the pork into small pieces and place in a large mixing bowl

Mix well all of the sauce marinade ingredients

Pour the sauce mixture into the bowl of pork and use your hands to mix all the ingredients well.

Then put the marinated pork in a container with a lid. Marinate in the refrigerator for at least 1 hour (best to marinate overnight in the refrigerator).

For the dipping sauce

Pour in the palm sugar, sugar, salt, water and pickled garlic liquid into a sauce pan and bring it to boiling. Once the sauce is boiled, transfer from the heat and let it cool.

Meanwhile use a food chopper to roughly chop the chilies, garlic and roasted peanuts. And chop the coriander.

Then place the chopped chilies, garlic and roasted peanuts into the sauce mixture and add lemon juice, fish sauce, roasted white sesame and coriander then stir to combine. Set aside until ready to serve (it’s best to rest overnight in the refrigerator).

For the soup

Peel and cut Chinese radish into small pieces.

In a pot of boiling water, add light soy sauce, cube soup, sugar, salt, coriander roots, grove garlic, peppercorns and chinese radish. And cook until the Chinese radish becomes clear and soft. Then transfer from the heat and set aside until ready to serve.

For the vegetablesWash and cut vegetables shortened to make it easier to eat.

For the noodlesSoak the glass noodles in room temperature water for 10 minutes to soften. Drain. If you want, you can cut the noodle with scissors just a couple of times to shorten them and make them easier to eat.

For the stove

Light up the charcoal if you use the pan working with the charcoal stove.

If you use an electric stove, Plug in and turn on maximum heat. And reduce later once it is hot enough.

PREP TIME : 1 hour

COOKING TIME : As long as you can eat

YIELD : 7 people

directions

Using a spoon, carefully fill the section for the soup to about three-fourth capacity with the soup. (Keep an eye on the soup level and refill in time, else the vegetables may end up burned).

Place a fatty piece of pork in the center of the pan. The juices that drip down from the fat serve as oil, which prevent the meat from sticking to the pan. Fill the pan with meat and make sure to flip it regularly. Since it’s thinly sliced, it will burn quickly.

Once the soup is hot, add vegetables and glass noodles into it.

Take a delicious dip into the dipping sauces after your ingredients have been cooked to perfection, enjoy!!!

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For the vegetables
You can throw in any veggies that you want to eat in the soup. Basically, bok choi, cabbage, chinese cabbage, morning glory and celery.

For the noodles
You can throw in any noodles that you want to eat in the soup. Basically is glass noodles.

For the vegetables
Wash and cut vegetables shortened to make it easier to eat.

For the noodles
Soak the glass noodles in room temperature water for 10 minutes to soften. Drain. If you want, you can cut the noodle with scissors just a couple of times to shorten them and make them easier to eat.