Who hasn’t caved to the siren call of Asian takeout after a long, stressful day? The convenience is undeniable, but so is the guilt that often follows. We’ve all been there, mentally tallying up the cost and the calories as we reach for one more spring roll.
But what if you could enjoy all those vibrant, aromatic flavors without the post-takeout remorse?
Cooking Asian dishes at home lets you control both ingredients and portions. This means fewer additives, less sodium, and more nutrients. Plus, there’s something incredibly rewarding about creating a meal from scratch that everyone loves. With some simple organic ingredients and a bit of creativity, you can whip up dishes that are light on the wallet, kind to your waistline, and heavy on deliciousness.
Are you ready to trade in your takeout menus for a spatula? Let’s dive into five organic, delectable, easy-to-make Asian-inspired recipes guaranteed to brighten up your dining table and boost your well-being.
Sichuan Mala Lemongrass Ribs
Bring the bold flavors of Sichuan to your kitchen with these delicious pork ribs. If you’re hosting a dinner party and want to get some food on the table without much fuss, you’ll love this organic meal idea.
To start, marinate your pork ribs in a mix of Mekhala’s Organic Sichuan Mala Chilli Paste and Organic Lemongrass Turmeric Paste, along with some cooking oil. For the best flavor, let the ribs rest for at least two hours, though overnight is ideal to let all those bold spices penetrate the meat.
When you’re ready to cook, simply roast the ribs in your oven for about an hour and a half, or until they’re perfectly tender and falling off the bone. Serve them hot and watch as everyone rushes for seconds.
Easy Peasy Seafood Vindaloo
Vindaloo is a fiery dish with roots in both Portuguese and Indian cuisine. It dates back to the 16th century when Portuguese explorers introduced their “Carne de Vinha d’Alhos” (meat in garlic wine marinade) to Goa. The local Goan cooks adapted it by swapping wine for palm vinegar and adding a mix of local spices like tamarind and chilies.
Originally made with pork, modern versions of Vindaloo include chicken, beef, seafood, and even vegetarian options. It’s traditionally a one-pot recipe, meaning you can throw all your ingredients in together and call it a day. And Mekhala makes it easier with our Organic Vindaloo Paste!
Begin by preparing your seafood mix- shrimp, scallops, and any firm white fish. Make sure everything is organic and ethically sourced.
In a pot, combine the Vindaloo Paste, seafood, tomato puree, and coconut milk, stirring as you go. Let it simmer for about 15-20 minutes until the seafood is cooked through and the sauce thickens beautifully.
Plate your seafood vindaloo with some fresh cilantro (coriander) and a side of steamed basmati rice or warm naan. Finally, enjoy the mouthwatering flavors of this simple homemade Asian recipe.
Instant Pot Thai Yellow Massaman Beef Curry
The Thai Massaman curry is recognized worldwide for its unique blend of aroma and flavor. Although not quite at national-dish status, it’s definitely a certified favorite.
And why shouldn’t it be? It’s rich, colorful, and creamy, with all the true hallmarks of healthy Asian cuisine.
Massaman’s ingredients- lemongrass, chili peppers, galangal, cumin, tamarind, star anise, cinnamon, and bay leaves- showcase its diverse and well-traveled heritage. But as with most classics, its roots aren’t strictly Thai. The dish is believed to have originated in Malaysia and introduced to the Thai royal courts by Persian merchants in the 17th century.
Now, Massaman is typically slow-cooked. But we have devised a recipe to help you make it at home in under 40 minutes. All you need is an Instant Pot and Mekhala’s Organic Thai Yellow/Massaman Curry Paste, and you’re good to go.
Pick a good cut of beef, such as chuck or brisket, and cube it. Heat your Instant Pot to the sauté setting and brown the beef in batches. Once browned, add coconut milk or cream along with Mekhala’s Organic Thai Yellow/Massaman Curry Paste. Stir well to smooth out any lumps.
Add the beef back into the pot, secure the lid, and set the Instant Pot to Pressure Cook on High for about 30 minutes. Allow the pressure to release naturally.
Next, add cubed potatoes to the pot, set it back to high pressure for five minutes, then quickly release the pressure once done. Finish the dish by topping it with chopped peanuts and fresh cilantro for an extra layer of texture and freshness.
Sichuan-Style Fried Green Beans with Plant-Based Meat
Every party host knows the challenge of catering to diverse dietary needs, especially when there’s a vegan guest on the list. But honestly, it’s not as tricky as it seems! Including a vegan option, like this Sichuan-style fried green beans with vegan meat- can be a fun way to mix things up.
Since beans are the base of this home-cooked Asian meal, make sure you select organic ones. Look for fresh, vibrant beans that snap crisply when bent.
Heat a bit of organic cooking oil in a wok or large frying pan over medium-high heat. Add finely chopped garlic and ginger and stir until fragrant.
Introduce the organic green beans and sauté until they start to blister. Add your choice of plant-based meat and stir in a few spoonfuls of Mekhala’s Organic Sichuan Mala Chili Paste.
Cook until the green beans are tender-crisp and the plant-based meat is nicely browned. It’s a surefire way to keep everyone happy and well-fed at your gathering!
Lemongrass Turmeric Fruit Crepes
If you’re like us and love starting or ending your day on a sweet note, this Asian-inspired recipe is just the thing you need. It’s healthy, delicious, and refreshing, particularly when you use all-organic ingredients.
For the crepe batter, mix organic flour, a pinch of salt, eggs (or an egg substitute), milk (dairy or non-dairy), cooled melted (vegan) butter, and water. Set it aside for about thirty minutes.
Cook the crepes by spooning the batter onto a buttered pan on medium heat. Spread the batter as thinly as possible.
Add a light layer of Mekhala’s Lemongrass Turmeric paste on the crepes and serve with fresh fruit compote, thyme, and some vegan ice cream (maybe not for breakfast, but who’re we to judge!)
Benefits Beyond the Plate: Why Choose Organic Ingredients for Your Asian Recipes
The benefits of choosing organic ingredients for your Asian-inspired recipes extend far beyond the plate.
Eco-Friendly Eating
When you opt for organic ingredients, you support farming practices that prioritize the environment. Organic farming limits the use of synthetic fertilizers, promotes soil health, and reduces water contamination. It keeps things as nature intended- healthy, clean, and green.
Reducing Pesticide Exposure
Who wants chemicals in their salad? Not us! Organic foods are grown without pesticides, which can protect you from the health risks associated with exposure, like certain neurological issues and cancers.
Enhancing Flavor and Nutrition
Organic ingredients often pack more punch in the taste department. Without all the synthetic chemical distractions, the true flavors of the produce can shine through.
The Bottom Line
That wraps up our deep dive into five easy-to-prepare home-cooked Asian meals. Explore these recipes and turn every meal into an exciting journey. With each bite, you’ll be savoring more than just food—you’ll be tasting a world of tradition, health, and sustainability.
Ready to infuse breakfast, lunch, and dinner with zesty, spicy Asian flavors? Explore Mekhala’s range of 100% organic, vegan, and non-GMO cooking pastes, and start your culinary adventure today. Shop online or use our store locator to find a Mekhala stockist near you today!
