January 27, 2019

Another easy spring/summer lunch recipe idea! If you're vegan, substitute chicken with falafel, mushrooms or tempeh! .

Ingredients

(Serves 4)

2 chicken breasts, sliced in half

4 corn tortillas 

2 whole tomatoes, sliced

Lettuce leaves, sliced finely

1 tblsp Mekhala Organic Lemongrass Turmeric Paste (or any of our pastes you fancy!)

1 tblsp cooking oil

For Tom Yum Coleslaw

1/4 green and 1/4 red cabbage (or 1 large carrot) (shredded)
1/4 c...

November 30, 2018

Snack or side dish, this is a super easy and versatile low-card recipe. Use any of Mekhala's pastes and serve with our chilli or hot sauce!

Ingredients

(Serves 2)

12 oz/350gm Broccoli, cut into small pieces

2 Stalks spring onion, chopped 

2 Sprigs coriander, chopped

1 Egg, beaten

1/2 Cup almond flour (or self raising flour if making regular fritters)

1/4 Cup dessicated coconut

1 Tblsp Mekhala Organic Yellow/Massaman Curry Paste (or any...

November 1, 2018

(Photo & Recipe Credit: Sydney Vegan Guide)

The Sydney Vegan Guide created this recipe with our Organic Thai Yellow Curry Paste in mind, but feel free to use any Mekhala Curry Paste of your choosing!

Ingredients

(Serves 3-4)

1 Medium sweet potato, peeled and diced

100g Green beans diced

1 Broccoli, chopped into florets

1 Red capsicum, sliced

1/2 jar Mekhala Organic Yellow/Massaman Curry Paste (or Red Curry Paste or Green Curry Paste)

4...

September 15, 2018

Summer time BBQ idea for the pescatarians!

Ingredients

(Serves 4-6)

2 large whole fish (sea bass, snapper), gutted and scored

2-3 tblsp Mekhala Organic Lemongrass Turmeric Paste (or any of our pastes you fancy!)

1 tblsp Mekhala Organic Roasted Sweet Chilli Paste (optional)

1 tblsp oil

​Method

1. Marinade fish in a mixture of the 2 pastes for 30 minutes.

2. BBQ till crisp brown and cooked or roast in 200C oven for 25-30 min. (fish eyes...

June 12, 2018

Ingredients

(Serves 2-4)

1 Jar Mekhala Organic Lemongrass Turmeric Paste

400ml Coconut milk

500g Skinless salmon fillet, cut into large cubes

Lemon wedges (optional)

Method

  1. Add Mekhala Organic Lemongrass Turmeric Paste and coconut milk to a large saucepan or small pot, and stir well.

  2. Add the salmon cubes and mix until the fish is evenly coated with the Lemongrass Turmeric Paste and coconut milk mixture. Season with salt and...

April 16, 2018

Traditional Indonesian/Malay rendang in a flash... sort of. :D Make extra, freeze and reheat when hungry. What a great "saver-upper" this is!

Ingredients

(Serves 2-4)

700gm/1lb beef shin (or any sort of stewing beef), cut into 3 inch pieces

250ml/1 cup coconut milk

3 tblsp cooking oil

1 cup/250ml water

1/2 jar Mekhala Organic Rendang Paste

Coconut sugar (optional)

​Method 1 - Dutch Oven

1. Heat oil in a heavy based casserole, and brown...

April 12, 2018

Another easy spring/summer lunch recipe idea! If you're vegan, substitute chicken with falafel, mushrooms or tempeh!

Ingredients

(Serves 4)

2 chicken breasts, sliced in half

4 corn tortillas 

2 whole tomatoes, sliced

Lettuce leaves, sliced finely

1 tblsp Mekhala Organic Lemongrass Turmeric Paste (or any of our pastes you fancy!)

1 tblsp cooking oil

For Tom Yum Coleslaw

1/4 green and 1/4 red cabbage (or 1 large carrot) (shredded)
1/4 cup...

April 4, 2018

A quick and easy dish adapted from Jessica Cox's Garlicky Kale & Cauliflower with Toasted Pecans. Made nut-free by swapping out the pecans for Inca Seeds!

Ingredients

(Serves 4)

2 tbsp olive oil

1/2 head of cauliflower, cut into florets

1 bunch of kale, leaves only, roughly chopped

Pinch of Himalayan Pink Salt

Pinch of freshly ground pepper

Handful of Mekhala Organic Roasted Inca Seeds (Himalayan Pink Salt Flavour)

1 clove garlic, fine...

May 11, 2017

Ingredients

(Serves 2)

150gm dried glass noodles
6 prawns
150gm enoki mushrooms
3 Chinese cabbage leaves, 1 inch pieces
150gm Kim Chi
750ml vegetable stock
1 jar Mekhala Organic Tom Yum Paste
Coriander (optional)

Method
1. Reconstitute glass noodles according to packet instructions. Drain and set aside.
2. Bring stock to boil. Add Mekhala Organic Tom Yum Paste, cabbage, mushrooms, Kim Chi and prawns and simmer till cooked.
3. Sep...

March 14, 2017

A Mekhala x Little Farms recipe collaboration. Click on the ingredients below to shop the recipe at on the Little Farms online store!

Ingredients

(Serves 2)

1 cup Mekhala Organic Ruby Rice

1 tbsp cooking oil

300g Valencia Free Range Pork Loin Steak, sliced into 1cm-thick pieces against the grain

200g Little Farms Produce Swiss Brown Mushrooms, sliced

1 tbsp Mekhala Organic Thai Basil Garlic Paste

1 red chilli, sliced (option...

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