(0)

Mekhala Wholesome Natural Living

We bring bliss to everyday life with our clean & delicious Asian foods, dreamt up in Singapore and created in the lush countryside of Chiang Mai, Thailand. Love, Mekhala




{slider Vegan Vermicelli Stir-fry}


(Serves 2)

  1. 150g Dried Rice Vermicelli
  2. 2 Cloves Garlic or Shallots, chopped
  3. Your choice of vegetables, cut into bite-sized pieces
  4. 150ml Vegetable Stock
  5. 1 Tbsp Vegetable Oil
  6. Fried shallots for garnishing
  7. Mekhala Organic Roasted Sweet Chilli


  1. Prepare Dried Rice Vermicelli for cooking as per instructions on the packet.
  2. Add oil to a hot wok and fry chopped Garlic or Shallots.
  3. Add vegetables and stir-fy until almost cooked (approximately 2 to 3 minutes). Add a splash of water and cover with a lid if necessary.
  4. Add vegetable stock and prepared rice vermicelli and fry for 2 to 3 minutes, or until the liquid is absorbed by the vermicelli. If you prefer your vermicelli to have more bite, fry a little longer.
  5. Garnish with fried shallots and a dollop of Mekhala Organic Roasted Sweet Chilli.

{slider Brown Rice Lemak}


(Serves 3 to 4)

  • 2 Cups Mekhala Organic Brown Rice
  • 150ml Coconut Milk
  • Chicken Stock or Mekhala Himalayan Pink Salt to taste
  • 5 Pandan Leaves
  • Mekhala Organic Roasted Sweet Chilli


  1. Rinse Mekhala Organic Brown Rice in a rice cooker bowl and add Coconut Milk.
  2. Add Mekhala Himalayan Pink Salt to taste and fill with water to the brown rice mark OR fill with Chicken Stock to the brown rice mark. If your rice cooker bowl does not have a brown rice mark, use 20% more liquid than you would for white rice.
  3. Tie pandan leaves into a knot, place in the rice cooker bowl, and set rice cooker to cook.
  4. Serve hot with your preferred ingredients and a dollop of Mekhala Organic Roasted Sweet Chilli.
  5. This recipe was adapted from this Nasi Lemak Recipe.

{slider Easy Chicken, Broccolini and Vermicelli “Pad Thai” Stir Fry}


(Serves 2)

  • 2 tbsp cooking oil
  • 3 pc Toh Thye San GG French Poulet “Thigh Skinless & Boneless” or “Chicken Breasts”, sliced into 1cm thick pieces
  • 1 bunch Little Farms Produce “Baby Broccolini, halved crosswise
  • 100g Spiral “Bifun”
  • 100ml Mekhala “Organic Pad Thai Sauce/Dressing/Dip” 2 pc Farmer Brown “Organic Feed Eggs”*
  • 3 stalks spring onion, cut into 4cm pieces (Check store. Not available online)
  • 1 Little Farms Produce “Lime”, sliced into wedges (optional)
  • 3 tbsp Zac & Luca’s “Raw Peanuts”, toasted and crushed (optional)
  • Crushed chilli flakes (optional)
  • * Omit one or both for vegan/vegetarian-friendly versions


  1. Soak the Bifun in room temperature water for 5 minutes.
  2. Lightly season the chicken with a pinch of salt. Set aside.
  3. Heat the oil in a wok over high heat. When the oil is nice and hot, add the chicken and broccolini and cook, with minimal stirring, until they are halfway done.
  4. Add the noodles and Mekhala Pad Thai Sauce, then stir fry until all the sauce has been absorbed.
  5. Push the ingredients in the wok to one side of the pan. Crack the 2 eggs into the empty half of the wok and quickly scramble them. When the eggs are halfway-set, start mixing all the ingredients in the wok together and stir fry until everything is properly cooked.
  6. Stir in the spring onions and mix well.
  7. Plate up and serve with lime wedges, crushed peanuts and chilli flakes on the side.

{slider Sweet Potato Curry}

A twist on a Thai favourite. Use Red, Green or Yellow Curry Paste or Lemongrass Turmeric Paste for a non-spicy version!


(Serves 2-4)

  • 1 large sweet potato, peeled, cut into 2 inch cubes
  • 150gm long or french beans
  • 150gm snow peas
  • 1 Heaped Tbsp Mekhala Curry Paste
  • 200ml Coconut Cream
  • 100ml Water


  1. In a wok over medium heat, fry coconut cream for 1 minute until it bubbles and thickens.
  2. Add Mekhala Curry Paste and stir through.
  3. Add sweet potato pieces and water, cover and simmer for 5-8min or until sweet potato has softened.
  4. Add vegetables and simmer for another 2-3min until everything is cooked. Add more water if required.
  5. Garnish with basil leaves and serve immediately with steamed rice.

{slider The Breakfast Series: Vegan Scrambled Tofu}


(Serves 1 to 2)

  • 1 piece / 200 grams firm tofu (Tau Kwa)
  • 2 cups baby spinach, roughly chopped
  • 1 tsp Mekhala Organic Malaysian Aromatic Seasoning
  • 1 tsp soy sauce
  • Mekhala Organic Virgin Coconut Oil
  • Mekhala Himalayan Pink Salt
  • Ground white pepper


  1. Drain tofu and let sit sandwiched between dry towels or kitchen paper towels.
  2. Heat a bit of Mekhala Organic Virgin Coconut Oil in a medium skillet and fry Mekhala Organic Malaysian Aromatic Seasoning until fragrant. (On medium heat for about 1 to 2 minutes.)
  3. Add a bit more Mekhala Organic Virgin Coconut Oil, a splash of water, and Baby Spinach. Cover and steam till soft. (About 1 minute.)
  4. While the spinach sits covered, crumble tofu with a fork.
  5. Uncover and add crumbled tofu to the skillet. Add Soy Sauce and stir well.*
  6. Stir-fry for another 2 to 3 minutes or until tofu is just dry.
  7. Season to taste with Mekhala Himalayan Pink Salt and White Pepper and serve hot.

*If seasoning clings to the spinach in clumps, add a splash of water and mix thoroughly. Fry a little longer to evaporate the excess water.
*Replace Soya Sauce with a Gluten-free version if preferred.

{slider Lemongrass Turmeric Rice}


(Serves 2)

  • 1.5 cups Mekhala Organic Brown Rice, rinsed
  • 1 tbsp Mekhala Organic Lemongrass Turmeric Paste


    1. Add Mekhala Organic Brown Rice, usual amount of water (according to your preference and rice cooker), and Mekhala Organic Lemongrass Turmeric Paste to your rice cooker pot.
    2. Mix well and cook. Serve hot!

{slider Cauliflower Fried \”Rice\”}


        • 1 Medium head cauliflower, broken into florets
        • 2 Tbsp sesame oil
        • 1 Medium carrot, cubed
        • 2 Cloves garlic, minced
        • 1 Cup frozen peas or edamame
        • 2 Eggs, beaten (vegan option: scrambled tofu)
        • 3 Tbsp Mekhala Roasted Sesame Garlic Sauce
        • 4 Stalks spring onion, chopped


        1. Pulse cauliflower in a food processor until it resembles small-ish grains of rice.
        2. Heat 1 Tbsp sesame oil in a large frypan over medium-low heat. Add carrots and garlic and stir fry until fragrant, about 5 minutes.
        3. Add cauliflower, edamame, and remaining sesame oil to the pan. Stir fry quickly until cauliflower is soft but not mushy.
        4. Turn heat down to low and add the eggs. Stir gently and continuously until eggs are cooked. Stir in Mekhala Roasted Sesame Garlic Sauce and spring onions.
        5. Serve!

{slider Energy Rice Mushroom Larb Salad}

One of our obsessions at the moment is Iarb – a popular Thai salad using minced meat, tossed with a simple dressing of lime juice and fish sauce. Sometimes, glass noodles are added to make a meal of the dish. We created a much healthier version, using Mekhala’s Energy Rice, and substituting mushrooms for meat.


(Serves 2-4 Persons)

        • 1 Cup Mekhala Energy Rice, rinsed
        • 500gm Portobello or Swiss Brown Mushrooms, diced
        • 1 Tspn Rice Bran/Vegetable Oil
        • 150gm Salad Leaves
        • 1 Packed Cup Mint Leaves
        • 1 Packed Cup Coriander Leaves
        • 1 Handful Cherry Tomatoes, halved
        • 1 Small Japanese Cumber, thinly sliced
        • 2 Small Asian Shallots, finely sliced
        • 4 Tblspn Lime Juice
        • 4 Tblspn Fish Sauce (or to taste. for vegetarian sauce, substitute with tamari)


        1. Cook rice in a cooker or pot and allow to cool when cooked.
        2. Heat oil in a wok, then cook mushrooms
        3. Mix lime juice and fish sauce to make dressing.
        4. In a large salad bowl, toss all the ingredients with the dressing.

{slider Coconut Black Rice Pudding}


        • 200g Mekhala Organic Black Rice, soaked in water overnight
        • 300ml coconut milk, plus a little extra
        • 1 cup water
        • ¼ tsp Mekhala Himalayan Pink Salt
        • ½ vanilla bean (optional)
        • 1 tbsp maple syrup (or other sweetener of your choice)
        • 1/3 cup coconut flakes, lightly toasted
        • 1 tbsp slivered almond
        • ½ pomegranate, seeds only
        • 1 passion fruit, seeds only
        • 1 mango, sliced


        1. Place Mekhala Organic Black Rice, coconut milk, Mekhala Himalayan Pink Salt, vanilla bean (seeds and pod) and the indicated amount of water. Bring to a boil, reduce to simmer and cook, covered and stirring frequently, until the rice is tender and most of the liquid has been absorbed. (about 20-25min).
        2. Stir in maple syrup, then remove from heat.
        3. Serve topped with fruit, toasted coconut, and a drizzle of coconut milk.



Opening Hours

Mon-Wed 9.00am to 5.30pm

Thu & Fri 9.00am to 6.00pm

Sat 9.00am to 5.00pm

Sun 10.00am to 3.00pm

Contact Details

Shop 3 Erina Mall
216 Central Coast Hwy, Erina 2250
Ph: 02 4365 6268 Fax:02 4365 6887
Email: [email protected]

Direction Map - Click here