Mu kratha (Thai: หมูกระทะ, RTGS: mu kratha, pronounced[mǔːkrā.tʰáʔ]) is a Southeast Asian cooking method, originating in Thailand. In Philippines, Singapore and Malaysia, it is known as mookata.[1] In Laos, it is known as sindad (Lao: ຊີ້ນດາດ).
Mu kratha means 'pan pork' in Thai (mu is 'pig' or 'pork' and kratha is 'pan' or 'skillet'). Mu kratha resembles a combined 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.
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.
