I have long been a fan of Thai food, though now I have fully accepted that this obsession is not unique or bespoke. The unbridled fraternisation with Thai food and ingredients in our everyday lives is a typical facet of a Singaporean’s day. So, I assume you can imagine my joy when I first met the lovely ladies behind Mekhala in 2014, at Pasar Bella. They were running a store selling amazing products, and I was there promoting the print version of this website: Cravings!; For Food Lovers By Food Lovers.
Mekhala produces organic, vegan bottled stir through sauces, spice blends and ingredients to be used in everyday cooking. And most of their sauces require one simple method – just stir through! Life cannot get any simpler or better, you may think. They prove you wrong; the Thai inspired sauces (everything from red curry, green curry and my current favourite: Lemongrass Ginger) are as authentically Thai as you can possibly get in your kitchen, unless you’re Thai yourself. Their sauces can be used as dips, marinades or actual ingredients that you use to sauté in the pan before adding your prawns or other meats and vegetables. Just remember one thing: don’t overdo it. The sauces are perfect themselves and need no help to taste fabulous. Here’s my little experiment with Mekhala’s Thai Basil Garlic Sauce. It works just like a decent bottle of pesto, with a soft but sure Thai kick. I present to you my Thai Basil and Garlic Sauce Fried Rice. Let me tell you – the organic brown rice I used here took longer to cook than did this dish.