At The Moms Meet Wow Summit last month, I was introduced to Malaysian Palm Oil. As someone who cooks daily, I’m always looking for new, healthy ingredients to incorporate into the family diet.
I’d never tried palm oil before, nor had I heard of it, so here are some cool things I learned:
- Palm oil comes from the fruit of a special species of palm tree grown near the equator. Oil palm plantations are incredibly high yielding and also provide an environment where native animals can thrive. You can learn more here.
- Palm oil comes from the palm oil fruit, not the tree itself, so there is no deforestation. Also each tree produces fruit all year long for up to 25 years! In Malaysia, palm oil is only produced on legal agricultural land in compliance with Good Agricultural Processes. Fifty percent of Malaysia’s land area is mandated forest cover.
- It’s better for cooking as it is stable at higher cooking temperatures, is free of trans-fatty acids, rich in vitamin E tocotrienols, and red palm oil is also an abundant source of pro-vitamin A carotenoids. Red Palm oil has more carotene than carrots and tomatoes.
- I recently used the Malaysian Palm oil in place of Olive Oil when making Pizza Crust last weekend. It didn’t change the crust at all texture-wise, but it did give it more or a golden appearance and a more buttery flavor.
- Overall, Malaysian Palm oil have a very velvety, butter mouth feel and taste.
- I like that Malaysian Palm oil is a Non-GMO. More than 90% of other cooking oils (soy, corn, rapeseed/canola) is made from crops grown with genetically modified seeds,
- Malaysian Palm oil is a natural substitute for partially hydrogenated oils (the trans fats). That’s great news for me, since I cook a lot of scratch!
I wanted to showcase the oils natural buttery taste and feel, so I whipped up some popcorn on the stove top, the old-fashioned way.
All you need is:
- 3 T. Malaysian Palm Oil
- 1/2 C. popcorn kernels
- Whatever seasoning you like (I like salt and pepper)
- In a large pot (6+ quarts, I have this one), heat the oil and add 3 kernels. Cover with the lid,
- Cook on medium-high heat until kernels pop. Remove the pot from the heat, scoop out popped kernels, and add in the rest of the unpopped popcorn kernels.
- Cover with the lid, and give the pot a good shake (use potholders!). Let sit off heat for 30 seconds to 3 minutes.
- Put pot back on the heat (medium-high), set the lid slightly askew, so the steam may escape. Shake the pot a few more times. Once the popping starts, it pops quickly.
- Once the popping has slowed, remove from the heat and pour the popcorn into a bowl and top with desired seasonings, butter, etc.
A big thanks to the Malaysian Palm Oil Council for the bottle of Palm Oil and Popcorn to try out this recipe. All opinions are my own and I was not compensated.
I can’t wait to substitute Palm Oil into my favorite recipes!