Mookata Recipe (Thai BBQ)
User Reviews
5
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Prep Time
1 hr
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Additional Time
5 hrs
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Total Time
6 hrs
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Servings
5 people
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Calories
848 kcal
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Course
Main Course
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Cuisine
Thai
Mookata Recipe (Thai BBQ)
Description
The Mookata recipe starts by marinating thin pork slices in a combination of oyster sauce, golden mountain seasoning, sesame oil, baking powder, palm sugar, eggs, and sparkling water to tenderize and impart flavor. Sesame seeds added before resting give texture and nuttiness. The meat marinates at least six hours or overnight for depth.
A soup base is simmered with white radish, Chinese celery, garlic, seasoning powder, salt, and white pepper, offering a light broth to accompany the grilled meats. The grilling incorporates thin-cut meats, seafood, meatballs or fish balls, crab sticks, and vegetables such as Chinese cabbage and morning glory. Various dipping sauces and fresh herbs enhance the experience.
Mookata suits social meals where guests cook their own food at the table, allowing customization with different meats and vegetables. Marination time is important for flavor development, and the soup provides a warm balance to the grilled ingredients.
You can vary the meats, seafood, and vegetables used and serve with fresh herbs and dipping sauces according to preference.
Ingredients
FOR THE MEAT MARINADE
- 1.3 kg pork thin slices, meat
- 60 ml oyster sauce
- 45 ml golden mountain seasoning sauce
- 22 ml sesame oil
- 10 g sesame seeds
- 4 g baking powder
- 50 g palm sugar
- 2 large egg
- 200 ml sparkling water
FOR THE SOUP
- 1 white radish
- 1 handful Chinese celery roughly chopped
- 2 cloves garlic
- 20 g rosdee seasoning powder
- 15 g salt
- 2 l water
- 2 g white pepper
FOR THE BBQ
- 70 g glass noodle dry
- meatballs or fish balls
- crab sticks
- vegetable e.x. Chinese cabbage, morning glory, mushrooms, and basil, of your choice
- seafood
- dipping sauces
Instructions
MARINATE
- Begin by cutting your chosen meat into thin slices. Aim for paper-thin cuts – the thinner they are, the faster they’ll cook on the grill, and the better they’ll absorb the marinade’s flavors.
- In a large bowl, combine oyster sauce, golden mountain seasoning sauce, sesame oil, baking powder, and palm sugar. Stir until the palm sugar is completely dissolved.
- Add the thinly sliced meat to the bowl. Give everything a thorough mix, ensuring each slice is well-coated. Next, crack the eggs into the mixture and pour in sparkling water.
- Mix everything well, then sprinkle sesame seeds over the meat for an added crunch and nutty flavor.
- Transfer the marinated meat to an airtight container. Let it rest in the refrigerator for at least 6 hours, or ideally overnight.
SOUP BASE
- Fill a large pot with water and heat over medium. Toss in white radish, chopped celery, garlic, bouillon, salt, and white pepper. Close the lid and let the soup simmer for 20 minutes.
GRILLING INSTRUCTIONS
- Start by lighting up the charcoal. Get it nice and hot.
- Using a spoon, gently pour your prepared soup into the moat of the Thai tabletop grill. Be careful not to overfill – aim for a level just below the lowest air openings. Tip: Keep an eye on the soup level, topping it up as needed to prevent your veggies from getting charred.
- Place a fatty piece of pork in the center of the grill. As it cooks, the dripping fat will naturally grease the grill, helping to prevent other meats from sticking. Alternatively, you can use a bit of sunflower or vegetable oil.
- Once the soup is bubbling, it’s time to add your vegetables, glass noodles, and crab sticks. You can even poach some meat and eggs in the soup for extra flavor.
- Lay your thinly sliced meat on the grill. Remember to flip it regularly to ensure even cooking and prevent burning, as those thin slices cook quickly.
- After grilling your proteins, simply dunk them into one of your sauces!
Notes
- Choose from a variety of meats and seafood, slicing thin for best grilling results.
- Marinate meat for at least 6 hours or up to overnight to maximize flavor and tenderness.
- Serve with an assortment of dipping sauces and fresh herbs for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 848 kcal
% Daily Value*
| Calories | 848kcal | 42% |
| Carbohydrates | 24g | 8% |
| Protein | 47g | 94% |
| Fat | 62g | 95% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 253mg | 84% |
| Sodium | 2094mg | 87% |
| Potassium | 794mg | 17% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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