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Tasteful Recipes


Healthy Vegetable Roll


Ingredients

  • Cucumber
  • Cabbage
  • Carrot
  • Roti canai / Frozen roti canai
  • Telly Salad Dressing - Lite Mayo


Preparation

  1. Slice the cabbage and cucumber.
    Remove carrot's skin and slice it
  2. Mix well all three vegetable slices with Telly
    Salad Dressing - Lite Mayo. Keep in fridge
  3. Fry roti canai oil-free until cooked.
  4. Spread Telly Salad Dressing - Lite Mayo
    onto roti canai. Blend in mixed vege.

Vegetarian Shrimp Ball Cup


Ingredients

  • 4 kiwi fruits
  • Telly Vegetarian
  • Carrot
  • Cheese powder to taste
  • 3 cups of salad oil
  • 8 vegetarian shrimp balls


Preparation

  1. Wash the kiwi fruits, cut into halves and
    dig out the flesh. Dust vegetarian shrimp
    balls evenly with cheese powder. Set aside.
  2. Preheat wok, pour in salad oil until 50%
    hot. Add in vegetarian shrimp balls. Fry
    to golden perfection and float to the
    surface. Dish out and drain.
  3. Squeeze Telly Vegetarian into kiwi fruit
    cup. Put in the fried vegetarian shrimp
    balls and serve.

Vegetable Salad Roll


Ingredients

  • Purple cabbage
  • Lettuce
  • Roasted nori
  • Telly Vegetarian
  • Peanut powder


Preparation

  1. Shred the purple cabbage and lettuce.
    Wash and set aside.
  2. Smooth out the roasted nori, put in
    lettuce and purple cabbage. Squeeze in
    Telly Vegetarian. Sprinkle peanut
    powder. Roll into cylindrical shape
    (apply some Telly Vegetarian onto the
    edge of roasted nori to secure).
  3. Even out both ends of roll, cut into 6
    equal sections and serve.

Smoked Salmon Salad


Ingredients

  • 5 pcs of smoked salmon
    (fennel flavour or original flavour)
  • 1/4 stalk of romaine


Preparation

  1. Wash the romaine. Remove stem, drain
    and slice. Arrange on plate.
  2. Roll salmon into cylindrical shape, put
    onto plate. Pour Telly Tartar Sauce over
    and serve

Shelled Shrimp Fruit Salad


Ingredients

  • 1/4 papaya
  • 1/2 guava
  • 10 cherry tomatoes
  • 8 grapes
  • 6 shrimps


Preparation

  1. Peel and cube the papaya. Pit and cube
    the guava.
  2. Cook the shrimps in boiling water. Dish
    up the boiled shrimps and remove shells.
  3. Place the papaya, guava and cherry
    tomatoes alternately onto plate. Line the
    shrimps on the edge of plate. Pour Telly
    Thousand Island over and serve

Oregano Dressing Dip


Ingredients

  • 1 cup Telly Mayo-All Purpose Dressing
  • 2 tablespoon yogurt
  • 2 teaspoon lemon juice
  • teaspoon Dry Oregano
  • Salt to taste


Preparation

  1. Mix all the ingredients in a bowl.
  2. Store well and chill before serving.
  3. Serve with an assortment of raw
    vegetables like baby carrots, cherry
    tomatoes, cucumber, iceberg lettuces/
    romaine lettuces, celery, heads Boston
    lettuces and broccoli.

Beef Fillet


Ingredients

  • Beef fillet 100g
  • A few pieces of lettuce
  • Tomato sauce 20g
  • 1/2 teaspoon black pepper
  • Salt to taste


Preparation

  1. Cut beef fillet into thin slices. Add in
    black pepper and salt to taste. Put into
    work and fry with medium heat until
    cooked. Remove and arrange on plate.
  2. Wash the lettuce and place next to the
    beef fillet. Pour over dressing and
    tomato sauce. Ready to serve.

Chicken Mushroom Macaroni


Ingredients

  • 85g Macaroni
  • 20g Butter
  • 80g Fresh Button Mushrooms, sliced
  • 65g Chicken breast, diced
  • 65g Onion, diced
  • 60g Carrot, diced


Preparation

  1. Boil Macaroni in water with a pinch of
    salt and oil, remove from heat and drain.
  2. Combine Telly Cream of Mushroom and
    Telly Cream of Chicken with water, mix
    well and set a side.
  3. Melt butter and stir-fry onion and chicken
    until fragrant.
  4. Combine vegetables, add in white
    pepper to taste, lightly saute.
  5. Add in Telly Cream Soup and simmer till limp.
  6. Remove from heat and pour on the top
    of boiled macaroni.
  7. Sprinkle with shredded cheese and
    oregano, if desired.
    *Serve for 1~2 person.

Cheese Baked Meat Ball & Broccoli


Ingredients

  • 150g Broccoli
  • 1tsp. Salt
  • Vegetable Oil
  • 4 tbsp. grated Parmesan Cheese
  • Meatball
  • 150g Lean ground Chicken or Beef
  • 50g Sausage
  • 4 tbsp. fine dry Bread Crumbs
  • 1 Egg, slightly beaten
  • 2 tbsp. grated Parmesan Cheese
  • 1/2 tsp. Chopped Fresh Parsley
  • 1/2 tsp. Pepper


Preparation

  1. Boiled broccoli with salted boiling water;
    drained and remove to oven safe bowl.
  2. Combine all the ingredients of meatball
    and shape into balls.
  3. Brown meatballs over low heat in a
    small amount of oil, drained off excess
    fat and arrange nicely with broccoli in
    the bowl.
  4. Combine Telly Cream of chicken or
    Mushroom with water, mix well and set
    aside.
  5. Melt butter, stir-fry button mushroom
    and red pepper until fragrant.
  6. Stir in Telly cream soup and simmer for
    2 minutes.
  7. Add in grated Parmesan Cheese and
    oregano and stir constantly.
  8. Pour the sauce on the top of meatballs
    and broccoli and sprinkle grated
    Parmesan Cheese and baked in oven at
    20 C for 20 minutes.
    *Serve for 1~2 person.

Healthy Vegetable Roll


Ingredients

  • Cucumber
  • Cabbage
  • Carrot
  • Roti canai / Frozen roti canai
  • Telly Salad Dressing - Lite Mayo


Preparation

  1. Slice the cabbage and cucumber.
    Remove carrot's skin and slice it
  2. Mix well all three vegetable slices with Telly
    Salad Dressing - Lite Mayo. Keep in fridge
  3. Fry roti canai oil-free until cooked.
  4. Spread Telly Salad Dressing - Lite Mayo
    onto roti canai. Blend in mixed vege.

Vegetarian Shrimp Ball Cup


Ingredients

  • 4 kiwi fruits
  • Telly Vegetarian
  • Carrot
  • Cheese powder to taste
  • 3 cups of salad oil
  • 8 vegetarian shrimp balls


Preparation

  1. Wash the kiwi fruits, cut into halves and
    dig out the flesh. Dust vegetarian shrimp
    balls evenly with cheese powder. Set aside.
  2. Preheat wok, pour in salad oil until 50%
    hot. Add in vegetarian shrimp balls. Fry
    to golden perfection and float to the
    surface. Dish out and drain.
  3. Squeeze Telly Vegetarian into kiwi fruit
    cup. Put in the fried vegetarian shrimp
    balls and serve.

Vegetable Salad Roll


Ingredients

  • Purple cabbage
  • Lettuce
  • Roasted nori
  • Telly Vegetarian
  • Peanut powder


Preparation

  1. Shred the purple cabbage and lettuce.
    Wash and set aside.
  2. Smooth out the roasted nori, put in
    lettuce and purple cabbage. Squeeze in
    Telly Vegetarian. Sprinkle peanut
    powder. Roll into cylindrical shape
    (apply some Telly Vegetarian onto the
    edge of roasted nori to secure).
  3. Even out both ends of roll, cut into 6
    equal sections and serve.

Smoked Salmon Salad


Ingredients

  • 5 pcs of smoked salmon
    (fennel flavour or original flavour)
  • 1/4 stalk of romaine


Preparation

  1. Wash the romaine. Remove stem, drain
    and slice. Arrange on plate.
  2. Roll salmon into cylindrical shape, put
    onto plate. Pour Telly Tartar Sauce over
    and serve

Shelled Shrimp Fruit Salad


Ingredients

  • 1/4 papaya
  • 1/2 guava
  • 10 cherry tomatoes
  • 8 grapes
  • 6 shrimps


Preparation

  1. Peel and cube the papaya. Pit and cube
    the guava.
  2. Cook the shrimps in boiling water. Dish
    up the boiled shrimps and remove shells.
  3. Place the papaya, guava and cherry
    tomatoes alternately onto plate. Line the
    shrimps on the edge of plate. Pour Telly
    Thousand Island over and serve

Oregano Dressing Dip


Ingredients

  • 1 cup Telly Mayo-All Purpose Dressing
  • 2 tablespoon yogurt
  • 2 teaspoon lemon juice
  • teaspoon Dry Oregano
  • Salt to taste


Preparation

  1. Mix all the ingredients in a bowl.
  2. Store well and chill before serving.
  3. Serve with an assortment of raw
    vegetables like baby carrots, cherry
    tomatoes, cucumber, iceberg lettuces/
    romaine lettuces, celery, heads Boston
    lettuces and broccoli.

Beef Fillet


Ingredients

  • Beef fillet 100g
  • A few pieces of lettuce
  • Tomato sauce 20g
  • 1/2 teaspoon black pepper
  • Salt to taste


Preparation

  1. Cut beef fillet into thin slices. Add in
    black pepper and salt to taste. Put into
    work and fry with medium heat until
    cooked. Remove and arrange on plate.
  2. Wash the lettuce and place next to the
    beef fillet. Pour over dressing and
    tomato sauce. Ready to serve.

Chicken Mushroom Macaroni


Ingredients

  • 85g Macaroni
  • 20g Butter
  • 80g Fresh Button Mushrooms, sliced
  • 65g Chicken breast, diced
  • 65g Onion, diced
  • 60g Carrot, diced


Preparation

  1. Boil Macaroni in water with a pinch of
    salt and oil, remove from heat and drain.
  2. Combine Telly Cream of Mushroom and
    Telly Cream of Chicken with water, mix
    well and set a side.
  3. Melt butter and stir-fry onion and chicken
    until fragrant.
  4. Combine vegetables, add in white
    pepper to taste, lightly saute.
  5. Add in Telly Cream Soup and simmer till limp.
  6. Remove from heat and pour on the top
    of boiled macaroni.
  7. Sprinkle with shredded cheese and
    oregano, if desired.
    *Serve for 1~2 person.

Cheese Baked Meat Ball & Broccoli


Ingredients

  • 150g Broccoli
  • 1tsp. Salt
  • Vegetable Oil
  • 4 tbsp. grated Parmesan Cheese
  • Meatball
  • 150g Lean ground Chicken or Beef
  • 50g Sausage
  • 4 tbsp. fine dry Bread Crumbs
  • 1 Egg, slightly beaten
  • 2 tbsp. grated Parmesan Cheese
  • 1/2 tsp. Chopped Fresh Parsley
  • 1/2 tsp. Pepper


Preparation

  1. Boiled broccoli with salted boiling water;
    drained and remove to oven safe bowl.
  2. Combine all the ingredients of meatball
    and shape into balls.
  3. Brown meatballs over low heat in a
    small amount of oil, drained off excess
    fat and arrange nicely with broccoli in
    the bowl.
  4. Combine Telly Cream of chicken or
    Mushroom with water, mix well and set
    aside.
  5. Melt butter, stir-fry button mushroom
    and red pepper until fragrant.
  6. Stir in Telly cream soup and simmer for
    2 minutes.
  7. Add in grated Parmesan Cheese and
    oregano and stir constantly.
  8. Pour the sauce on the top of meatballs
    and broccoli and sprinkle grated
    Parmesan Cheese and baked in oven at
    20 C for 20 minutes.
    *Serve for 1~2 person.
  • Starter / Snack

    Healthy Vegetable Roll

  • Vegetarian Shrimp Ball Cup

  • Vegetable Salad Roll

  • Salad

    Smoked Salmon Salad

  • Shelled Shrimp Fruit Salad

  • Oregano Dressing Dip

  • Main Course

    Beef Fillet

  • Chicken Mushroom Macaroni

  • Cheese Baked Meat Ball Broccoli