FOR the health-conscious, cutting back on fat and grease during meal preparation is a must, and this includes opting for healthier cooking oils.
With this in mind, Nonosugar Health Tech Sdn Bhd, in collaboration with Tan Sri Augustine Ong, has rolled out Tan Sri Ong P90 and Tan Sri Ong Red P90 – a distinctive blend of palm olein and extra virgin
olive oil targeted at the health conscious consumer.
These oils are a unique composition of 90 per cent palm olein and 10 per cent extra virgin olive oil to improve taste and aroma in cooking.
According to Ong, who developed the products based on his 50 years of scientific research on palm oil, they have many benefits as cooking oils as they are less fattening, do not cause inflammation due to the low omega 6 content, are free from trans fats, high in tocotrienols and heat resistant.
As such, both oils suit a variety of cooking methods, including for use in salads.
"For years, people have believed that saturated fats increase cholesterol levels and associate the high content of saturated fatty acids in palm olein with a higher risk of cardiovascular diseases, but it is a misconception," says Ong.
It has been shown that palm olein is as good as extra virgin olive oil, he adds.
The saturation of palm olein is 40 per cent, he explains while that of extra virgin olive oil is 15 per cent, yet they induce the same levels of LDL-cholesterol and HDL-cholesterol in human trials.
Palm olein is also rich in vitamin E, monounsaturated, and polyunsaturated fats and has anti-clotting properties.
The inclusion of extra virgin olive oil further enhances these benefits with its antioxidants and monounsaturated fats.
To get started on your healthy diet, here are some protein-rich recipes one can craft using these beneficial oils.
Spicy Chicken Lettuce Wrap
Ingredients A
150g chicken breasts, diced
1 tsp oyster sauce
Salt and black pepper to taste
Ingredients B
1 tbsp minced garlic
1 onion, chopped
6 dried chillies, chopped
100g broccoli, separated into small florets
50g red capsicums, diced
30g carrot, diced
30g yellow zucchini, diced
1 tsp oil
1 tsp light soy sauce
Quarter tsp corn flour
1 tbsp water
1 head lettuce
Method
1. Marinate chicken breast with oyster sauce, salt and black pepper for at least 20 minutes.
2. Combine corn flour, water and light soy sauce in a small bowl, mix well and set aside.
3. Heat oil in a non-stick wok, add garlic and dried chillies, then sauté until aromatic.
4. Add chicken breast and stir-fry until the colour turns white.
5. Add broccoli, red capsicums, onion and carrot and yellow zucchini. Stir-fry to combine.
6. Add corn flour mixture to work, and stir-fry until fully combined.
7. Serve on lettuce leaves.
Oyster Omelette
Ingredients
1 tbsp oil
2 eggs
100g fresh oysters, shell removed and pat dried
1 tbsp diced spring onion
1 tbsp minced garlic
100g bean sprouts, rinsed and drained
1 tbsp coriander leaves
Salt and white pepper to taste
Method
1. Beat eggs with salt and white pepper. Set aside.
2. Heat oil in a non-stick frying pan. Add garlic, spring onion and chilli, sauté until aromatic.
3. Pour into beaten egg and mix well.
4. Pour egg mixture into a frying pan and fry over medium heat until half cooked. Add oysters, bean sprouts and coriander on top.
5. Flip the omelette and reduce to low heat. Cover with lid and cook for one minute.
6. Slide the omelette onto a plate and serve with rice of your choice.