Traditional Thai Mookata
Experience the vibrant flavors of *Traditional Thai Mookata*, a communal dining delight that combines grilling and hot pot cooking in one irresistible dish. This authentic Thai recipe invites you to sizzle tender marinated pork loin, juicy chicken breast, succulent shrimp, and fresh squid on a domed grill, while a flavorful chicken broth simmers around the edges. The broth is infused with garlic, soy, and oyster sauces, absorbing the smoky essence as the meats cook. Complemented by crisp Chinese morning glory, napa cabbage, silky glass noodles, and a savory mookata dipping sauce, this interactive meal is a feast for the senses. Perfect for sharing with family and friends, each bite brings a taste of Thailand’s rich culinary tradition to your table. A must-try for fans of unique dining experiences and bold, layered flavors!
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Recipe Information
Ingredients
- 500 grams Pork loin
- 300 grams Chicken breast
- 200 grams Squid
- 200 grams Shrimp
- 100 grams Chinese morning glory (water spinach)
- 100 grams Napa cabbage
- 2 large Eggs
- 100 grams Glass noodles (vermicelli)
- 200 ml Mookata dipping sauce
- 1 liters Chicken broth
- 4 cloves Garlic cloves
- 2 tablespoons Oil
- 4 tablespoons Soy sauce
- 4 tablespoons Oyster sauce
- 1 teaspoon White pepper
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 10 grams Sprigs of coriander
Instructions
Start by preparing the meat and seafood: thinly slice the pork loin and chicken breast. Clean, peel, and devein the shrimp and slice the squid into rings.
Marinate the pork slices in a mixture of 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon white pepper, and a pinch of salt. Let it sit for at least 20 minutes.
Soak the glass noodles in warm water until soft. Drain and set aside.
Wash and roughly chop the Chinese morning glory and napa cabbage. Set them aside.
Prepare the broth by boiling the chicken broth and adding 1 tablespoon of sugar, a pinch of salt, and 4 crushed garlic cloves. Keep it simmering in a separate pot.
Set up your mookata grill and heat it up. Pour a little oil on the top dome and allow it to heat.
Place marinated meats and seafood onto the grill dome, turning occasionally until cooked through. As the juices drip down, they'll flavor the soup on the side.
Add vegetables like napa cabbage and morning glory into the soup around the grill edge. Break the eggs and add them to the broth as well.
Cook the noodles briefly in the boiling soup, then serve them alongside cooked meats and vegetables.
Serve with mookata dipping sauce on the side and garnish with fresh coriander sprigs.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 12.8 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
