Tasteful Recipes

Creamy Chicken Curry Pie

Easy chicken curry recipe in a flaky pastry.

Pie Crust:

• 2 sheets frozen puff pastry (thawed)
• 1 nos Egg (whisked)
• 2 tbsp water

Chicken Curry Filling:

• 20 gm unsalted butter
• 12 gm flour
• 160 gm chicken breast meat ( cut into cubes)
• 60 gm carrot (diced)
• 40 gm celery (diced)
• 40 gm red onion (Chopped)
• 150 gm potato ( small cubes)
• 1 red Chilli (finely chopped)
• 180 ml chicken stock
• 1/2 cup All-purpose Mayonnaise
• 2 teaspoon meat curry powder
• 1 tsp Flavoured Chilli Seasoning
• 2 sprigs corriander leaves (chopped)
• Salt to taste
• Pepper to taste

Preparation

1. Preheat oven toaster.
2. Add butter to a skillet over medium-high heat. Toss in celery, onion, potato, and carrots and stir to coat in the butter.
3. Cook for approximately 5 minutes or until veggies is tender and fragrant.
4. Stir in the flour and curry and paprika powder. Stir to coat. Once the veggies are all coated and paste forms, stir in the chicken broth. Add in the chicken cubes. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes. Set aside to cool.
5. Stir in the mayonnaise, chillies, and coriander leaves.
6. Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3 inches round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles in total.
7. Add 1 tablespoon of the chicken pie mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1 inch apart.
8. Repeat with remaining dough.
9. In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and make holes by using a fork on top of the pie.
10. Bake for 18-20 minutes or until crisped and golden. Serve warm.

Onions Fritters (Cekodok) served with Chilli Mayo

Malaysians all-time favourites for breakfast and tea time.

Chilli Mayonnaise:

• 1 tea spoon Lingham’s Chilli Sauce
• 1 tea spoon fresh lime juice
• 1/2 tsp flavoured chilli seasoning

Preparation

1. Whisk all the ingredients in a small bowl.
2. Cover and refrigerate until ready to use.

Onion Fritters Batter:

• 300 gm all-purpose flour
• 150 gm Bombay onion (thinly sliced)
• 1 green chilli (sliced)
• 1 red chilli (sliced)
• 10 gm anchovies (wash and pounded)
• 375 ml warm water
• ½ tea spoon Soda Bicarbonate
• Salt to taste
• Oil for frying

Preparation

1. Mix flour, salt, and warm water and combine until the texture is smooth. The texture should be thick but not too watery.
2. Add in the sliced onions, pounded anchovies, sliced chillies, and combine. Add the soda bicarbonate, just before frying the fritters and mixed well.
3. Heat a medium wok with some oil (a deep fryer would be perfect).
4. Scoop a spoonful of the fritters batter and drop it into the oil. Don't cramp too many pieces at one time as they need room to fry around until they reach a golden brown colour, about 4-5 minutes.
5. Transfer to a cooling rack and repeat with remaining mixture. Serve warm with the sauce.

Stir-Fried Chicken Sandwich

A wrapped sandwich filled with sautéed sautéed spicy chicken

Ingredients:

• 250 gm boneless chicken breast (cut in strips)
• 50 gm red bell pepper (sliced)
• 50 gm green bell pepper (sliced)
• 15 gm spring onion (chopped)
• 2 garlic cloves (finely chopped)
• 1/2 tsp chilli flakes
• 2 tbsp corriander leaf ( chopped)
• 1 tsp vegetable oil
• 3 tbsp all-purpose mayonnaise
• 2 whole/nos wheat pitta bread
• Salt to taste
• Pepper to taste

Preparation

1. Heat cooking oil in a medium sautés pan. Saute garlic until golden brown. Add chicken, red and green peppers, spring onion and seasonings. Stir-fry until chicken is cooked and vegetables are tender.
2. Cut pita bread in half and microwave on high for 10 seconds or until warm. Alternatively, the pita also can also be heated on a non stick frying pan. Spread 1 tablespoon of mayonnaise in each pita bread half, add some green salad and stuffed with the stir-fried chicken.

Penang Fried Belacan Chicken

A Penang speciality, crispy and spicy chicken, infused with mayonnaise

Ingredients:

• 4 shallot
• 3 cloves garlic
• 1/2 inch fresh ginger
• 1 stalk lemongrass
• 1-2 tablespoons Telly MAYO
• 5-6 pieces kaffir lime leaves (thinly sliced)
• 2-3 stalks pandan leaves (roughly cut)
• 1 inch shrimp paste (belacan)
• 1 inch fresh turmeric
• 3-5 nos bird eye chillies
• 1 1/2 nos whole chicken (cut into 8-10 pcs)
• ½ cup corn flour
• 2 nos eggs
• Salt to taste
• Pepper to taste
• Cooking Oil for Frying

Preparation

1. Heat cooking oil in a medium sautés pan. Saute garlic until golden brown. Add chicken, red and green peppers, spring onion and seasonings. Stir-fry until chicken is cooked and vegetables are tender.
2. Cut pita bread in half and microwave on high for 10 seconds or until warm. Alternatively, the pita also can also be heated on a non stick frying pan. Spread 1 tablespoon of mayonnaise in each pita bread half, add some green salad and stuffed with the stir-fried chicken.
3. Blend together the rempah; shallot, turmeric, lemongrass, garlic, ginger, bird eye chillies, and shrimp paste (belacan) until smooth.
4. In a medium bowl, mix well the rempah with chicken, mayonnaise, kaffir lime leaves, salt and pepper. Let the chicken marinate for at least 1-2 hours or overnight.
5. Beat the egg lightly in a medium bowl. Set aside. Prepare the corn starch as well.
6. Soak the chicken in the egg, and then coat with the corn flour. Set aside.
7. In a frying pan, heat the oil on medium heat. Fry the pandan leaves until fragrance.
8. Add the chicken and fry until brown.
9. Serve warm with Lingham classic chilli sauce.

Mayo Peanut Sauce

A unique combination of Malaysian peanut sauce and mayonnaise

Ingredients:

• 500 gm roasted peanuts, coarsely grinded
• 4 stalks lemongrass
• 250 gm Bombay onions
• 3 cloves garlic
• 35 gm ginger
• 25 gm galangal
• 15 gm dried Chillies (soaked in water for half an hour)
• 1 ½ tea spoon cumin powder
• 1 tea spoon turmeric powder
• 4 table spoon dried shrimp (grinded)
• 100 gm brown sugar
• 20gm/ 1 piece palm sugar
• 30 gm tamarind (mixed with 250 ml water)
• 3 tbsp Lingham's Sos Cili
• 3 tbsp TELLY Mayo
• 200 ml oil
• 250 ml water
• Salt to taste

Preparation

1. In a food processor, grind the lemon grass, onions, garlic, ginger, galangal, dried chillies to a fine paste, set aside
2. In a sauce pot, add the oil, over medium heat, stir in the paste. Stir and continue cooking for 20 minutes until the oil separates and the paste is cooked, the paste tend to have a darker colour.
3. Add in the grinded peanuts, cumin powder, turmeric powder, dried shrimp, and water, stir and slowly bring to a boil. Keep on stirring until oil appears on the surface.
4. Add brown sugar, palm sugar and tamarind extract, and continue cooking for another 15 to 20 minutes. Season with salt. Balance the spiciness, sourness, sweetness of the peanut sauce.
5. If the peanut sauce is too thick, add some hot water to get the right consistency and bring to a boil again.
6. To add more flavour and colour to sauce, add 3 tablespoons of Lingham’s Sos Cili and stir well.
7. Remove from heat and let cool, set aside
8. Before serving, mix 1 cup of the cold peanut sauce with 3 tablespoons of Telly MAYO and stir.
9. This peanut sauce can be served with chips, nachos, fried chicken and French fries.

Seafood on Skewer with Thousand Island Mayo

Grilled seafood with local herbs on skewers, served with Cannellini beans salad

Ingredients:

• 1 nos lime, rind to be grated
• 80 ml fresh lime juice
• 4 tbsp extra-virgin olive oil
• 7 gm fresh oregano (chopped)
• 7 gm fresh sage (chopped)
• 7 gm fresh English chive (chopped)
• 100 gm Thousand Island Dressing/Mayonnaise
• 1 1/2 cans cannellini beans (tossed, rinsed)
• 100 gm cherry tomatoes (halved)
• 80 gm celery (thinly sliced)
• 2 packs Arugula Salad or any green salads
• 400 gm medium-size prawn (peeled, deveined)
• 350 gm white fish fillet (cubed)
• 400 gm squid (cut into rings)
• Salt to taste

Preparation

1. Combine lime zest, lime juice, olive oil, thousand island dressing, oregano, sage, chives, pepper, and salt in a large bowl.
2. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes, celery, and arugula to the large bowl. Toss well.
3. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
4. Season seafood with salt and some olive oil. Thread seafood onto 6 skewers.
5. Oil the grill rack or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the cannellini bean salad, drizzled with the reserved dressing.

Seafood & Pasta(Penne) Salad with Thousand Island Dressing

A hearty and simple seafood salad

Pasta:

• 4 nos hard boiled eggs
• 60 gm penne pasta
• 200 gm asparagus (trimmed)
• 200 gm edamame beans (peeled) or any beans ( red kidney beans, chickpea beans)
• 250 gm prawn (deveined, cooked, cooldown)
• I can tuna fish in water, drain the water *optional
• 1 pack salad greens of your choice
• 15 gm spring onion (chopped)
• Salt to taste
• Black Pepper to taste

Dressing:

• 1/2 cup Thousand Island Mayonnaise
• 1 tea spoon Hot Sauce/Lingham Sauce
• 1 table spoon fresh lime juice
• 2 tablespoon fresh dill (chopped) * optional
• Pepper to taste

Preparation

1. Cook eggs for 8-10 minutes. Drain and allow to cool for a few minutes. Peel off the shells and roughly chopped.
2. Meanwhile, cook the pasta for 10 to 12 minutes until firmly cooked. Drain, cool under cold running water and set aside. Steam the asparagus and edamame beans for 3-4 minutes, drain and cool under cold running water.
3. Put all the salad ingredients in a salad bowl, season with black pepper and toss well.
4. To make the dressing, whisk together all the ingredients. Pour over the salad and toss well again.

Crispy Stuffed “Pulut Kuning” with Serunding

Pulut Kuning Rice Balls fried in batter and serve with Thousand Island

Pulut Kuning:

• 250 gm glutinous rice - soaked in water for 3 to 4 hours
• 1 small pulp asam keping
• 1 teaspoon tumeric powder
• 125 ml coconut milk
• Salt to taste

Preparation

1. Wash glutinous rice and toss with water. Add turmeric powder and yellow colouring. Stir until smooth. After that, add water and soak glutinous rice with asam keping for 3 - 4 hours, depending on the type of glutinous rice.
2. Heat the steamer until the water boils. Toss glutinous rice. Put in a steamer lined with banana leaves or pandan leaves
3. While it steamed, stir occasionally so that it cooks evenly. Steam for 20-25 minutes or until cooked through.
4. Remove glutinous rice from steamer and place in a large bowl. Pour the coconut milk that has been mixed with salt until the coconut milk all covers glutinous rice. Leave for 5 minutes for the coconut milk to soak into the glutinous rice.
5. Stir well and cover for 10-15 minutes.
6. Put the glutinous rice back in the steamer and steam again for 15-20 minutes or until done.
7. Turn off the heat and transfer it into a large bowl. Sprinkle a little sugar and stir well to make the glutinous rice shine beautifully. Set aside.

Coating:

• Cooked Pulut Kuning
• 1 cup chicken/beef serunding
• 1/2 cup breadcrumbs
• 1/2 cup all-purpose flour
• 1 egg (lightly beaten)
• Salt to taste
• Vegetable Oil (for frying)

Preparation

1. Divide and portion cooked pulut kuning using an ice cream scoop. The size should be “golf ball or smaller
2. Stuff the chicken/beef serunding inside each ball. After that, roll the stuffed pulut kuning into a ball-shaped. Set aside (wrap the balls with food plastic-wrap to prevent dryness).
3. Set 3 medium-sized mixing bowls separately. Add breadcrumbs, all-purpose flour, and egg into each of the bowl.
4. Using the “SBP” (Standard Breading Procedure) technique, coat the pulut kuning balls into: (1) flour, (2), beaten egg, and (3), breadcrumbs.
5. In a medium frying pot, heat the vegetable oil using medium heat. Gently add the balls into the heated oil. Flip over when needed. Cook until golden brown. Remove from the pot. Sprinkle with salt while hot. Set aside.

Thousand Island Dressing:

• 115 gm Thousand Island Mayonnaise
• 30 gm Lingham’s Chilli Sauce
• 30 ml fresh lime Juice
• 15 ml light Soy Sauce
• 1 table spoon brown sugar
• 15 gm Flavoured Chilli Seasoning
• 4 table spoon water
• A dash sesame oil

Preparation

1. Mix all the ingredients into a mixing bowl and stir well. Serve with the glutinious rice ball.

Paratha Chicken Roll with Hot and Spicy Thousand Island Dressing

Indian flat-bread stuffed with chicken, vegetables, and cheddar cheese. A very easy and tasty recipe. Ideal for morning quickies, kids, and parties.

Ingredients:

• 1 - 2 pcs instant/frozen paratha
• 60 gm green bell pepper (sliced)
• 60 gm Holland onion (sliced)
• 2 cloves garlic (finely chopped)
• 30 gm button mushroom (sliced)
• 20 gm black olive (sliced)
• 1 teaspoon cumin powder
• 2 pieces smoked sliced turkey/beef brisket
• 2 pieces sliced cheddar cheese
• 115 gm Thousand Island Mayonnaise
• 10 gm Lingham's Chilli Sauce
• A pinch Flavoured Chilli Seasoning
• 1 teaspoon unsalted butter
• 2 table spoon olive oil
• 1 pack mix green salad
• Salt to taste
• Peper to taste

Preparation

1. Unpack and defrost frozen paratha. Panfried the paratha in a medium pan with a small amount of oil until brown. Flip it over.
2. Heat oil in a pan over medium heat. Sauté onion and garlic for few minutes. Then add vegetables and cumin powder. Cook for 5 minutes until vegetables become firm and tender. Season properly.
3. For the dressing, combine Thousand Island Mayonnaise, Hot Sauce, and flavoured chilli seasoning in a mixing bowl. Mix well.
4. Spread the dressing on the paratha evenly. Put smoked sliced turkey/beef brisket and cooked vegetables on top. Lastly, put sliced cheddar cheese and melt the paratha over salamander until the cheese is melted.
5. Roll the parata and spread with melted butter. Fold in parchment/butter paper. Ready to serve.

Shrimps in Wonton Skin

A bite-sized snack stuffed with shrimps in thin and crispy wonton skin.

Dressing:

• 115 gm Thousand Island Mayonnaise
• 10 gm Lingham's Chilli Sauce
• 10 gm fresh lime juice
• 30 gm spring onions (chopped)
• Pepper to taste

Preparation

1. To make the dressing, whisk together all of the ingredients.

Ingredients:

• 325 gm raw shrimp (peeled, devined, and roughly chopped)
• 80 gm shitake/king oyster mushroom (chopped)
• 40 gm spring onions (chopped)
• 1 garlic clove (finely chopped)
• 20 gm ginger (finely grated)
• 1/2 teaspoon sesame oil
• 1 packet wonton skin
• Salt to taste
• Pepper to taste
• Cooking Oil for frying

Preparation

1. In a bowl, combine the shrimp, mushrooms, green onions, sesame oil, ginger, garlic, salt, and pepper. Stir until thoroughly combined, then set aside.
2. Prepare one bowl of water, set aside.
3. Peel off one wonton skin from the pack, then cover the rest with a slightly damp towel, so they don't dry out.
4. Use a spoon to add a small amount of filling in the middle of the wonton skin. Be careful not to add too much, or your wontons will burst while cooking.
5. Use your finger to moisten the edges of the wonton skin. Then fold it in half to create a triangle.
6. Press down the edges to seal the wonton, making sure to remove as much air as possible. You can leave the wonton as a triangle, or continue folding into the desired shape.
7. Place wrapped wonton on a tray lined with parchment paper, and then continue to make the rest of your wontons.
8. Fill a deep wok with cooking oil until it fills about 1/4 of the wok. Heat the oil to 180°C.
9. While the oil is heating up, line a plate or tray with paper towels, and set aside.
10. Once the oil is hot, carefully add a few wontons to the pot. Fry the wontons, turning them as needed until they are golden brown all over. This should take 2-3 minutes.
11. Use a strainer or slotted spoon to remove the cooked wontons from the hot oil. Place on prepared plate or tray to drain.
12. Cut one of the wontons and check to make sure the filling is cooked. If it is still raw, reduce the temperature of your oil a little so the wontons can spend more time in the hot oil.
13. Eat cooked wontons immediately for the best texture. Serve with sweet and sour thousand island mayo.

Pasta with Roasted Sesame Dressing with Breaded Sliced Chicken

Spaghetti served with crispy breaded chicken and tossed in a creamy roasted sesame mayonnaise dressing.

Ingredients:

• 270 gm spaghetti
• 70 gm white sesame seed
• 70 gm black sesame seed
• 140 gm breadcrumbs
• 250 gm chicken breast (thinly sliced)
• 30 gm spring onion (finely sliced)
• 30 gm sundried tomato (sliced) * optional

Sesame Dressing:

• 10 gm white sesame seed (roasted/toasted)
• 115 gm Roasted Sesame MAYO
• 10 gm ginger (grated)
• 2 teaspoon soy sauce

Preparation

1. For the sesame ginger dressing, toast the sesame seeds in a dry frying pan until golden. Transfer the sesame seeds to a mortar and use a pestle to crush to a fine powder. In a small bowl, mix the crushed sesame seeds with the remaining dressing ingredients. Set aside.
2. Preheat the oven to 200ᵒ Celsius.
3. Cook the spaghetti in boiling water for 10 to 12 minutes or until just done. Transfer the pasta to a large bowl of iced water and strain, set aside.
4. In the meantime, mix the black and white sesame seeds and breadcrumbs on a tray or large plate. Coat each piece of chicken in the sesame seeds and place on a baking tray lined with baking paper. Bake in the oven for about 5 minutes or until the chicken is cooked through. Alternatively, the chicken can be panfried with some oil.
5. To serve, drain the pasta and toss them with the sesame ginger dressing, scallions, and sundried tomato. To serve, get some of the pasta and put on the plate and top with slices of the chicken. Serve warm.

Malaysian Style Fried Nasi Himpit

Wok-fried rice cake flavoured with blended chilli, onion, sauces, and chicken meat and smoked sesame mayonnaise.

Ingredients:

• 600 gm nasi himpit (cut into large cubes)
• 100 gm dried chillies (blended)
• 1 Bombay onion (blended)
• 3 garlic cloves (blended)
• 1 inch ginger (blended)
• 200 gm ground chicken/beef
• 120 gm Roasted Sesame MAYO
• 30 gm oyster sauce
• 60 gm tomato sauce
• 30 gm thick soy sauce
• 60 gm spring onions (thinly sliced)
• 3 sprigs coriander leaves (thinly slice)
• 60 gm fried onion
• 2 eggs
• ½ cup oil
• Salt to taste
• Pepper to taste

Preparation

1. Heat the oil and saute the blended ingredients until aroma. Add the minced meats and mix well, add the oyster sauce, roasted sesame mayonnaise, tomato sauce, and soy sauce, add salt/pepper to taste and continue stirring.
2. Add the nasi himpit and mix well and 1/2 of the coriander leaves, ½ of the spring onions, and 1/2 of the fried onion, stir well.
3. Break the egg on the fried nasi himpit and mix well and cook until the nasi himpit is coated with the egg, stir constantly.
4. To serve, sprinkle with the remaining coriander leaves, scallions, and fried onions.

Thai Inspired Seafood Glass Noodle Salad

Seafood Salad with Asian-twist.

Ingredients:

• 150 gm glass noodles
• 250 gm cooked prawn (peeled, deveined)
• 280 gm cooked medium squid ( cut into rings)
• 350 gm cabbage (finely shredded)
• 280 gm pineapple (cut into small chunks)
• 60 gm mint leaves
• 60 gm corriander leaves
• 15 gm red chilli (sliced)
• 20 ml coconut milk
• 60 gm Roasted Sesame MAYO
• 30 gm fried shallot
• 30 gm fried ginger

Preparation

1. Place the noodles in a mixing bowl. Pour hot water to cover the noodles. Set aside for 10 minutes or until softened. Drain and rinse under cold water.
2. Add the prawns, squid, cabbage, pineapple, mint, coriander, chilli, fresh coconut milk, and 2/3 cup of the Roasted Sesame MAYO dressing to the noodles. Use tongs to toss until well combined.
3. Transfer salad to a platter and drizzle with the remaining dressing. Sprinkle with crispy fried ginger and shallots. Serve immediately.

Stuffed Tofu with Chicken served with Roasted Sesame Mayo

Wok-fried rice cake flavoured with blended chilli, onion, sauces, and chicken meat and smoked sesame mayonnaise.

Ingredients A (Filling):

• 200 gm chicken breast meat (minced)
• 1/2 teaspoon white pepper
• 15 gm spring onion (chopped)
• 150 gm leftover tofu flesh ( those scooped from the whole tofu)

Ingredients B:

• 8-10 nos hard tofu (cut into 2 pieces – triangle shape, scooped/remove the centre for stuffing)
• 2 eggs
• ½ teaspoon white pepper
• 60 gm rice flour
• 30 gm corn flour
• 60 gm all-purpose flour
• 120 - 160 ml Iced cold water
• Oil for deep frying

Ingredients C (Dressing):

• 80 gm Roasted Sesame MAYO
• 1 garlic clove (finely chopped)
• 1 teaspoon sweet soy sauce
• 2 teaspoon fresh lime juice

Preparation

1. Combine and mix well Ingredients A in a mixing bowl. Adjust seasoning. Set aside.
2. Cut tofu into 2 pieces. Scooped the centre of the tofu deep enough to be stuffed with the chicken filling.
3. In a wok, heat some cooking oil over medium heat.
4. Cut open the tofu and studffed with the chicken filling.
5. Beat the eggs with white pepper. In another bowl, mix and whisk batter ingredients until smooth.
6. Coat the stuffed tofu with egg mixture and batter. Fry until golden.
7. To prepare the sauce, mix all ingredients (C).
8. Sprinkle bird eye's chilli on top of the tofu. Serve warm.

Steamed Mussels with Roasted Sesame Mayonnaise

Steamed mussels with lemongrass with creamy roasted sesame dressing.

Ingredients (for the mussels):

• 20-24 nos Whole Black Mussels (cleaned and debearded)
• 2 tbsp olive oil
• 2 nos shallot (finely chopped)
• 4 cloves garlic (chopped)
• 2 stalks corriander root
• 480 ml Chicken Stock/Broth
• 35 gm Dijon mustard *optional
• 80 ml lemon juice
• 25 gm butter
• 30 gm parsley (chopped)
• 15 gm red chilli (thinly sliced)
• 60 gm lemongrass (sliced)
• 30 gm fresh basil (chopped)
• Toasted French loaf (for serving)

Ingredients B Dressing:

• 60 gm Roasted Sesame Mayonnaise
• 1 clove garlic (finely grated)
• Salt to taste
• 30 ml fresh lemon Juice
• Ground black pepper to taste

Preparation

1. For the mayo-base sauce, stir the mayo, garlic, salt, lemon and pepper together in a small bowl. Set aside.
2. In a large saucepot, heat the olive oil over medium heat. Add the shallots and garlic, and cook until soft and translucent, about 3 minutes. Add the chicken broth, coriander root, lemongrass, and bring to a boil. Stir in the lemon juice, djon mustard, and mayo-based sauce until smooth. Add the mussels, cover the pot and cook, undisturbed, until the mussels open, about 5 minutes.
3. Add the butter and chilli and stir until broth is melted and emulsified. Taste the broth and season with salt and pepper. Sprinkle with the parsley and basil, and serve hot with toasted bread on the side.

Cheese Toasts

Ingredients

• 200 gm grated cheddar cheese
• 1/4 cup chopped dill pickles (pickled cucumber)
• 1/4 cup Telly Lite Mayo
• 2 tablespoons chopped capsicum
• Salt to taste
• 1 tablespoon Lingham's Original Chilli Sauce
• 4 slices bread (preferably bread with thick crust and coarse texture)

Preparation

1. Preheat oven toaster.
2. Combine cheddar, pickles, Telly Lite Mayo and
   in a medium bowl; season with salt and Lingham's Chilli Sauce.
3. Spread on bread and toast in oven
   until melted, about 4 minutes.

Orange Aioli

Ingredients

• 1/2 cup Lingham’s Original chilli sauce
• 1 cup Telly All Purpose Mayo
• 3 tablespoons fresh orange juice
• 2 teaspoons finely grated orange zest
• 2 teaspoons honey
• 1 garlic clove, very finely chopped
• Salt to taste

Preparation

1. In a medium bowl, whisk Lingham’s Chilli Sauce
   with the mayonnaise, orange juice, orange zest, honey and garlic.
2. Season with salt.

Banana Muffins

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup white caster sugar
• 3 ripe bananas, mashed
• 1 cup Telly All Purpose Mayo
• 1/4 cup softened unsalted butter
• 1/2 cup chocolate chips

Preparation

1. Preheat oven to 190 degrees Celsius.
2. Grease 12 muffin cups or line with paper muffin liners.
3. Stir the flour, baking soda,
   baking powder, and sugar together in a bowl.
4. Add the bananas, Telly All Purpose Mayo,
   softened butter and chocolate chips; stir until well combined.
5. Pour into prepared muffin cups to about 3/4 full.
6. Bake in the preheated oven until golden
   and the tops spring back when lightly pressed, about 20 minutes.

Blueberry Crisp

Ingredients

• 4 cups fresh blueberries
• 2 tablespoons granulated sugar
• 2 teaspoon lemon juice
• Zest from 1 lemon
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1/2 cup Telly Lite Mayo
• 20 gm cold unsalted butter, cut into small cubes

Preparation

1. Preheat the oven to 175 degrees celsius
2. Toss blueberries with lemon juice, lemon
   zest and granulated sugar until evenly coated.
3. Place the blueberries into an 8 inch square baking dish.
4. In a medium bowl, stir together the flour,
   brown sugar, cinnamon and salt. Stir in mayonnaise.
5. Add in cubes of butter and rub with finger tips
   until the mixture resembles coarse crumbs. Sprinkle
   over the top of the berries.
6. Bake for 35 to 40 minutes in the preheated oven,
   until the top is lightly browned. Best served warm,
   with vanilla ice cream on the side.

Telly Mayo Biscuits

Ingredients

• 1 cup self-raising flour
• 1/4 cup Telly All Purpose Mayo
• 1/2 cup milk
• 1/4 cup grated parmesan cheese

Preparation

1. Preheat oven to 190 degrees C.
2. Grease 6 large muffin cups.
3. Stir flour, milk, and mayonnaise
   together in a bowl until smooth.
4. Add in parmesan cheese.
5. Pour flour mixture into prepared muffin cups.
6. Bake until golden brown, about 25 to 30 minutes.
   Best served hot, with cold butter and your favourite fruit jam.

Cheeseburger Lettuce Wraps

Ingredients

• 360gm of burger patty meat (beef or chicken)
• Salt & Pepper to taste (as desired)
• Dash of Worcestershire sauce
• 1 medium onion, chopped
• 1 tablespoon of Lingham's Original Chilli Sauce
• 1 tablespoon mustard
• 1 tablespoon vegetable oil
• 12 lettuce leaves
• Shredded cheddar cheese
• Pickles
• Telly Thousand Island dressing for serving

Preparation

1. In a pan, heat the vegetable oil over medium-high fire.
   Add the burger patties into the pan and break the meat with a fork.
2. Season with salt and pepper as desired.
3. Add in the chopped onion. Continue cooking
   until it is softened and meat is fully cooked.
4. Stir in Lingham's Original chilli sauce,
   mustard and a dash of Worcestershire sauce.
5. Reduce heat and simmer for a few minutes while
   you prepare the lettuce leaves. Turn off heat.
6. Spoon a portion of the meat mixture onto a lettuce leaf.
7. Top with a generous helping of shredded cheese,
   pickles and Telly Thousand Island dressing.

Avocado Whole Grain Sandwich

Ingredients

• 4 slices of whole grain bread
• 2 pieces of lettuce
• 1 avocado
• 1 tomato
• 2 tablespoons of Telly All Purpose Mayo
• Salt to taste

Preparation

1. For each sandwich, toast two slices of
   whole grain bread until lightly browned.
2. While the bread is toasting,
   slice your tomato and avocado.
3. Slather as much (or little) mayonnaise as
   you like on one side of each slice of toasted bread.
4. Add a layer of sliced avocado and
   sprinkle a little salt over it.
5. Add a layer of lettuce and a layer of sliced tomatoes.
   Top with the second slice of toasted bread.
6. Cut the sandwich into half and serve.

Fluffy Cheese Mayo Omelette

Ingredients

• 3 large eggs, separate egg yolk from white
• 1/3 cup Telly All Purpose Mayo
• 2 tablespoons water
• 2 tablespoons butter
• 1/2 cup finely shredded Cheddar cheese
• Chives, roughly chopped if desired.

Preparation

1. In a bowl, beat egg whites until forthy.
2. In another bowl beat egg yolks, mayonnaise and water.
3. Gently pour yolk mixture over beaten whites. Gentle mix.
4. Melt butter in a 9 inch pan, over low heat to avoid burning the butter.
5. Pour in egg mixture and cook for 1 to 1.5 minutes.
6. Spinkle the shredded cheddar cheese onto the omelette.
7. Once the cheese melts, fold the omelette in half.
8. Sprinkle with chopped chives, if desired.
9. Serve immediately.

Toasted Egg Carrot Sandwich

Ingredients

• 4 large eggs, hard boiled
• 1/4 cup carrot, shredded
• 4 tablespoons Telly All Purpose Mayo
• 2 pinch of salt
• 2 pinch of coarse black pepper
• 50gm unsalted butter
• 5 medium sized lettuce leaves.
• 10 slices of sandwich bread (preferably 1 day old bread)

Preparation

1. Put hard boiled eggs in a large bowl.
   Roughly mash the eggs with a fork.
2. Add in shredded carrot, mayonnaise, salt,
   and coarse black pepper to the mashed eggs. Mix well.
3. Spread unsalted butter on one
   side of the sandwich bread.
4. Toast the sandwich bread until lightly browned.
5. Arrange lettuce on toasted sandwich
   bread (buttered side facing up).
6. Spread mashed eggs mixture onto lettuce.
7. Top with another slice of toasted
   sandwich bread (buttered side facing down).
8. Cut the bread diagonally to form
   two triangle shaped sandwiches.

Sriracha Mayo Dip

Ingredients

• 1/2 cup Telly Lite Mayo
• 1/2 cup Greek Yogurt
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons Lingham's Sriracha Chilli Sauce (to taste)
• 2 pinch of salt
• 2 pinch of coarse black pepper

Preparation

1. In a bowl, whisk together all ingredients
   until smooth and well combined.
2. Serve as a dip with your favourite food.

Creamy Deviled Eggs

Ingredients

• 6 large hard-boiled eggs
• 1 pinch of fine salt
• 1 pinch of coarse black pepper
• 2 tablespoon Telly All Purpose Mayo
• 1 teaspoon yellow mustard
• Paprika / Telly Flavoured Chilli

Preparation

1. Peel shells off cooled hard-boiled eggs.
   Slice into halves lengthwise.
2. Remove yolks from whites and place
   in a small round bowl.
3. Mash yolks with a fork.
4. Add Telly All Purpose Mayo,
   yellow mustard, salt and pepper into mashed yolks.
5. Stir mixture until creamy.
6. Spoon mixture into a zip-lock sandwich bag.
7. Seal bag and snip off one corner of the bag.
8. Squeeze mixture out of corner of bag into
   egg white halves.
9. Sprinkle tops of filled deviled eggs with
   paprika / Telly Flavoured Chilli
10. Chill in refrigerator 1 to 2 hours or
    until cold before serving.

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.

Potato Bacon Salad

Ingredients

• 4 cups of potatoes, cut into small cubes
• 3/4 cup of Telly Lite Mayo
• 4 hard-boiled eggs, peeled and chopped
• 1 small yellow onion, finely diced
• 300 grams of bacon, cut into 1-inch pieces
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 stalk celery, finely diced
• 1/2 medium green pepper, finely diced

Preparation

1. Boil the potatoes until they are fork tender.
   Drain the potatoes and set aside.
2. Meanwhile, cook the bacon in a skillet over
   medium-low heat until crisp. Remove bacon with
   a slotted spoon and place on a paper towel-lined plate to drain.
3. Pour off all but 2 tablespoons of the
   bacon drippings in the skillet and remove the pan from heat.
4. Add the mayonnaise, mustard and salt
   to the reserved bacon drippings in the skillet and whisk to combine.
5. In a large bowl, combine the potatoes,
   eggs, celery, onion and green pepper.
6. Pour the dressing over the ingredients
   and gently stir to evenly coat. Stir in the bacon.
7. Cover and refrigerate for at least 3 hours
   before serving. Leftovers can be stored, covered,
   in the refrigerator for up to 4 days.

Easy Peasy Lite Coleslaw

Ingredients

• 1/2 cup Telly Lite Mayo
• 1/4 cup fresh milk
• 1 1 /2 tablespoons lemon juice
• 1 tablespoon vinegar
• 1/4 teaspoon of fine salt
• 1/2 teaspoon of coarse black pepper
• 1 teaspoon onion, finely grated
• 8 cups cabbage, finely diced
• 1/4 cup carrot, shredded

Preparation

1. In a large bowl, whisk together all ingredients for
   dressing until smooth and well combined.
2. Add cabbage and carrot and mix
   until evenly coated.
3. Cover bowl and refrigerate 4 hours minimum or overnight.
4. Stir well before serving

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.

Mushroom Burger (Vegetarian Recipe)

Ingredients

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• 1 yellow onion sliced
• Salt and pepper to taste
• Telly Vegetarian Mayo as dressing
• 1 medium tomato sliced
• 4 lettuce leaves
• 4 burger buns toasted

Preparation

1. Place the mushroom caps, smooth side up,
   together with the sliced onion in a shallow dish.
2. In a small bowl, whisk together vinegar,
   oil, basil, oregano, garlic, salt, and pepper.
3. Pour over the mushrooms and onion.
   Let stand at room temperature for 15 minutes or so, turning twice.
4. Preheat grill pan for medium-high heat.
   Brush grill pan with oil. Place mushrooms and onion on grill pan.
5. Reserve the marinade for basting.
6. Grill mushroom for 5 to 8 minutes on each side,
   or until tender. Brush with marinade frequently.
7. Remove caramelised onion and
   grilled mushroom from heat.
8. Serve the grilled mushroom and onion
   on the toasted burger bun.
9. Dress with lettuce leaves, sliced tomato
   and a generous helping of Telly Vegetarian Mayo.

Shrimp Rolls with Lemon Chive Mayonnaise

Ingredients

• 2 cups cooked, diced shrimp meat
• 3 tablespoons finely chopped celery
• 4 top split hot dog buns
• 3 leaves lettuce, sliced
• 1/4 cup Telly Lite Mayo
• 2 pinch of salt
• 1 pinch of coarse black pepper
• 1 1 /2 tablespoons lemon juice
• 2 teaspoons of chopped chives
• 3 tablespoons unsalted butter, melted

Preparation

1. In a bowl, add lemon juice and
   chopped chives to the mayonnaise.
2. Mix the diced shrimp meat and celery
   into the mayonnaise mixture. Season the
   mixture with salt and pepper to taste.
3. Heat a large skillet over medium heat.
4. Brush the inner and outer surfaces of
   the buns with butter. Open the buns up and
   toast them in the skillet until golden brown on both sides.
5. Arrange some lettuce on each bun and
   top with equal portions of the shrimp mixture.
   Serve immediately, preferable with a cold drink on the side!

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.