From Extra Virgin Coconut oils to Sunflower oils, we give you the top must-have cooking oils for your pantry that’s not only good for you, but also perfect for that tasty dish you’ve been planning to make.
1. Best for melt-in-your mouth cakes
Sunflower oil has a subtle flavour, so if you’re allergic or intolerant to dairy, use it to replace butter in your cake or cookie recipes. It’s especially ideal for carrot cake, as it keeps it soft and moist. Look for the high-oleic version, as it offers a trans-free oil solution.
2. The ultimate salad dresser
When it comes to dressings, dips and marinades, nothing compares to the good ol’ EVOO. Extra Virgin Olive Oil is high in heart-friendly monounsaturated fat, and it boasts a terrific taste profile. For a fuss-free dressing, sprinkle some lemon juice, salt and pepper into a small bowl of olive oil, and mix well. Also good for sauteing.
3. The all-rounder
Usually flavourless with a high smoke point of 230’C, refined corn oil shines in both baking and deep-frying recipes; an unrefined one (darker colored) works better in salad dressings and dips as it’s richer in taste.
4. Best for fried chicken wings
With it’s high oxidative stability and fatty acid composition, super-refined pure palm olein stands up to heat like a champ, ruling the deep-frying category. Plus, it’s flavourless, so it won’t alter the taste of your food. Deep-fry in moderation though, as the cooking technique destroys nutrients.
5. The nasi lemak partner
Can’t say no to this local breakfast staple? Instead of santan (coconut milk), cook your rice in water (chuck in a knot of pandan leaf and a few slices of ginger); once it’s ready, toss it with extra virgin coconut oil. To fully reap it’s benefits (it raises good HDL cholesterol, improves insulin secretion, absorbs calcium and magnesium), get the organic refined version.