Malaysian Red Palm Oil: The Lesser Known Premium Cooking Oil

Malaysian Red Palm Oil: The Lesser Known Premium Cooking Oil

Have you ever heard of Malaysian Red Palm Oil (RPO)? Over the years, while great attention has been given to regular golden palm oil, many have overlooked or have not been aware of the presence of nutrient-dense RPO.


Similar to Crude Palm Oil (CPO), RPO is extracted from the flesh of the oil palm fruit.  It is produced through a special refining method that can retain 80% of the carotenoids and vitamins present in CPO. Thus, it is rich in phytonutrients such as carotene (which gives the oil its brilliant red color), vitamin E, phytosterols, squalene, and coenzyme Q101.


Carotenoids are the most widely distributed pigments in nature and are the source of yellow, orange, and red colors in many plants. They can be broadly classified as carotene and xanthophylls. There are 13 types of carotenoids found in palm oil, and α-carotene and β-carotene are the major carotenes in commercial RPO. Carotene particularly strengthens the body’s immune system, helps boost heart health, and may help reduce the risk of cancer. For growing children, it supports better eye health, growth, and development. RPO is known to have the highest content of provitamin A amongst other vegetable oils.

What is provitamin A? The term provitamin means that it acts as a vitamin precursor. Once ingested, our body will then convert provitamin A into vitamin A. You may be surprised to know that  RPO contains more provitamin A than other plant sources such as fruits and vegetables!

Vitamin E tocotrienols are rarely found in food sources or vegetable oils, but they can be found in abundance in rice bran and palm oil. One of the most well-known effects of vitamin E is its antioxidant capability. Indeed, tocotrienol has a much stronger antioxidant effect than tocopherol. Vitamin E tocotrienols have numerous health benefits that include its potential protection against stroke and cardiovascular diseases, supporting liver health, and exhibiting potential anti-cancer properties3.


RPO has a smoke point of 232°C. Therefore RPO remains stable at high temperatures, hence it is suitable for sautéing and frying. RPO can be used for stir-frying, baking, and roasting, as well as other food preparation methods that require minimal heating. This will minimize the loss of nutrients present in RPO. The beautiful red hue of RPO is a feast for the eyes and will help whet the appetite of guests in the kitchen, therefore it is recommended to incorporate RPO in sauces, dressings, and gravies. Salad dressing is the most popular application of RPO as an alternative to other oils. You can also try adding RPO in mayonnaise or honey-mustard dressing for an interesting variation.

In main courses, you can use RPO as an alternative to olive oil when cooking your pasta as well as for stir-frying your favorite vegetables. Apart from that, for ice cream lovers, adding RPO when making ice cream is considered a creative take on enjoying your usual ice cream. You can add some RPO, milk, sugar, thickened cream, and yogurt to your ice cream mix and this will result in a very creamy texture. To finish it up, add your preferred fruits such as mango, orange, strawberry, or dragonfruit. You can also add RPO when making cakes, muffins, bread, biscuits, and brownies to provide excellent texture and high nutrient value.


Apart from being used as a natural food colorant, RPO is also used to add nutritional value and to improve the shelf-life of food products as it is resistant to oxidation. It does not easily turn rancid.

In tantalizing the taste buds, color does play an important role in the overall acceptance of food4. The use of RPO gives a richer hue to dishes such as fried rice, scrambled eggs, chili gravy, and curry as they will be visually more attractive with a more intense red color.

Have a bottle of the Malaysian RPO in your kitchen as it has been proven to offer many health benefits and is widely used in various recipes. For recipe ideas, you can find some Malaysian RPO recipes in the links below:

Go and try them now!!


  1. Ooi CK, Choo YM, and Ong ASH. (1991). Recovery of carotenoids. US Patent No. 5019668.
  2. Scrimshaw NS. (2000). Nutritional potential of red palm oil for combating vitamin A deficiency. Food Nutr Bull 21:195-201.
  3. Aggarwal BB, Sundaram C, Prasad S and Kannapan R. (2010). Tocotrienols, the Vitamin E of the 21st Century: Its Potential Against Cancer and Other Chronic Diseases. Biochem Pharmacol 80(11): 1613-1631.
  4. Imram, N. (1999). The role of visual cues in consumer perception and acceptance of a food product. Nutrition & Food Science, 224-228.

This article was provided by the Malaysian Palm Oil Council. Visit Malaysian Palm Oil Council’s website and follow them on Facebook, LinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.


Gazpacho Salted Granita and Sea Asparagus Sorbet

Gazpacho Salted Granita and Sea Asparagus Sorbet

Federazione Italiana Cuochi member Chef Maurizio Valguarnera shares a new recipe. An ice cream expert, Chef Maurizio has put together a delicious, plant-forward summer dish, complete with a savory sorbet like you’ve never had before. Buon appetito!

Sea Asparagus Sorbet

Add all the ingredients described and emulsify with an immersion blender. Heat all the ingredients except the sea asparagus, then cool the mixture to +4°C by blending the sea asparagus inside, and let it mature for at least 12 hours. Once this is done, whisk the mixture until you reach the optimal consistency of the sorbet.

Gazpacho Salted Granita

  • coppery tomato 400 g
  • trehalose 150 g
  • pepper 100 g
  • cucumber 100 g
  • water 100 g
  • red onion 60 g
  • EVO oil 40 g
  • fleur de sel from Trapani 3 g
  • neutro (caruba flour) 3 g
  • basil to taste
  • Tabasco drops to taste

Cut the tomatoes (without seeds and the white part) into pieces, add the rest of the ingredients (peppers, cucumbers, onion, and basil), add the required amount of water, EVO oil, fleur de sel from Trapani, neutro, and a few drops of Tabasco.

Put all the ingredients in a turbo mixer and blend for a few minutes to obtain a smooth and homogeneous cream. Pour the mixture obtained into the ice cream maker, stir until the consistency of traditional Sicilian granita is obtained.

Finishing and Decoration

  • pepper and cucumber cubes
  • radish buds
  • bread chip and cubes

Pour the granita into a crystal bowl until it almost reaches the edge.

Arrange pepper and cucumber cubes on the surface. Place a scoop of sea asparagus sorbet in the center and place a bread chip on top and pour a few drops of extra virgin olive oil. Complete the bowl with toasted bread cubes and radish sprouts.

About the Chef

Maurizio Valguarnera was born and lives in Palermo. He is an ice-chef member of F.I.C. (Federazione Italiana Cuochi) and collaborates with the Department of Food Science and Technology of the University of Palermo, with which he has a memorandum of understanding for research and development.

Chef Maurizio created “GELATO OFFICINALE”, a project for the production of nutraceutical, functional, vegan, and organic ice cream. Together with the University of Palermo and the working group for the promotion of the Diaita Mediterranean Diet, they promote a healthy and correct diet through conferences and seminars, with a focus on the main nutritional elements.

A chef and an educator, Valguarnera is a teacher at VEGANOK ACADEMY, Gambero Rosso Academy Teacher of Vegan Courses, and Expocook Academy Teacher.

Chef Maurizio has held masterclasses and courses on plant-based ice creams. Ambassador for Assovegan Sicila, he participated in the first Vegan Competition Seminar in the world that took place in Palermo, organized by the Worldchefs. He is also a Worldchefs Certified International Judge with a specialization in vegan and plant-based cuisine.

For more from Chef Maurizio Valguarnera, follow him on Facebook.


Okra Spicy Curry by Lahiru Dhananjaya

Message from the Chef

“This curry is very good with white rice and bread, and it has good benefits for our health. This is one traditional food of Sri Lanka.” 

Lahiru Dhananjaya


  • Okra (Ladies fingers) 200g
  • Onion 30g
  • Garlic 10g
  • Tomato 30g
  • Curry powder 1tsp
  • Saffron 1tsp
  • Cinnamon stick 1g
  • Coconut milk 2cp
  • Curry leaves 5p
  • Pandan leaves 1g
  • Green chili 5g
  • Salt 1tsp or to taste
  • Olive oil 1tbs


Cook-time: 15 minutes

First rinse the okra and slice it leisurely.

Chop the onion, garlic and tomato

Heat the pan with olive oil and add onion and garlic until the color is golden  brown color.

Add all the ingredients except okra and coconut milk.

Sautee the ingredients and add the okra in to it then mix well for 2 or 3 minutes.

Then add coconut milk and let it simmered 5 minutes.

Finish up with salt according to your taste. 

Author of the Recipe

Lahiru Dhananjaya is currently employed at the Terrace Green Hotel Negombo in Sri Lanka

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at

#thisisworldchefs #feedtheplanet

Recipes FeedThePlanet

Caponata di Melanzane by Mario Puccio

Caponata di Melanzane by Mario Puccio

Message from the Chef

“Dear children,

Eat many vegetables and fruits because they are very colorful and eating in color is good for our health and our planet!!!”

– Mario Puccio

Ingredients for 6 people

  • Aubergines 1kg
  • Celery 500g
  • Pitted green olives 200g
  • 2 large onions
  • Desalted capers 200g
  • Tomatoes 500g
  • Sugar 50g
  • 1/2 glass of wine vinegar
  • Basil
  • Sugar 30g
  • Extra virgin olive oil 100g
  • Salt 10g
  • Pinch of bitter cocoa


Cook-time: 30 minutes

Cut the aubergines and fry them in seed oil. Set them aside.

Meanwhile, cut the celery stalks and blanch them for about 15 minutes, together with the onion cut into julienne strips, olives and capers.

In a saucepan, fry these vegetables for another 10 minutes, add the chopped tomatoes and cook for about 20 minutes on high heat, add the sugar and vinegar and continue cooking for 5 minutes, finally add the cocoa.

At this point your caponata is ready: let it cool and serve it with the whole and chopped basil leaves.

Author of the Recipe

Mario Puccio is an expert chef, blogger and captain of the Palermo Culinary team, official team of the Palermo Chefs and Pastry Chefs Association, Vice-President of the provincial chefs and confectioners association of Palermo and member of the prestigious Euro-Toque association.

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at

#thisisworldchefs #feedtheplanet


Fried Eggplant, Tomatoes & Salted Egg Salad with Calamansi Twist by Dennis Lorenzo

Message from the Chef

“This dish I have created is not only affordable, nutritious and organic but its ingredients are locally available. Thank you and stay safe and healthy.”

Dennis Lorenzo


  • 3 medium eggplants
  • 3 medium size tomatoes
  • 3 salted eggs or hard boiled eggs
  • 3 tablespoon olive oil for frying
  • For the sauce:
  • 3 tablespoons soy sauce
  • 3 tablespoons calamansi juice
  • 1 tablespoon brown sugar
  • Half teaspoon sesame oil
  • Minced garlic
  • Finely chopped onion


Cook Time: 5 to 10 minutes

Crossly cut the eggplant into 2 parts removing the top tag and the bottom part. Slice thinly and soaked it in a bowl of tap water to prevent the eggplant slices from discoloration.

Heat a non stick pan and pour into it a 3 spoons of olive oil and fry eggplant slices until lightly brown. Set aside.

In a similar pan, sauté the minced garlic and finely chopped onion until aroma begins to leak. Set aside the garlic and onion together with the excess olive oil.

Cut tomatoes and remove seeds and chop it according to your desire size. Set aside.

Remove shells of the salted or hard boiled eggs and chop it according to your desire sizes. Set aside.

Using a mixing bowl. Combine fried eggplant, chopped tomatoes and diced eggs. Mixed gently and side aside.

Using a small mixing bowl. Mixed the soy sauce, calamansi juice, garlic and onion with olive oil, mix it well and lastly, add the 1tablespoon sugar. Blend well.

Pour the sauce mixtures to the mixed eggplant, tomatoes and eggs. Mix gently.

Arrange in a bowl.

Serve it with a freshly grilled chicken or grilled salmon.

Author of the Recipe

Dennis Lorenzo is both a personal and freelance chef living in the Philippines

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at

#thisisworldchefs #feedtheplanet


Bhindi Masala by Avtar Singh Rana

Bhindi Masala by Avtar Singh Rana

Message from the Chef

Dear future hospitality professionals,

With my all love, I wish to forward you an to understanding of Indian cuisine. If you want to learn about or make Indian cuisine, please do not hesitate to consult with me. I would be more then happy to help you with my knowledge and skill. Bon appetite!!”

Avtar Singh Rana


  • Bhindi 300g (washed, wiped and cut into 1 inch pieces)
  • Cumin seeds 1tsp
  • Chopped onion 100g
  • Ginger garlic paste 20g
  • Green chilli 5g
  • Chopped tomato 80g
  • Coriander powder 5g
  • Turmeric powder 2.5g
  • Kashmiri red chilli powder 5g
  • Cumin powder 2.5g
  • Garam masala powder 2.5g
  • Lemon juice 10ml
  • Kosuri methi 3g
  • Vegetable oil 4tbsp
  • Salt to taste


Cook-time: 15-20 minutes

Heat oil in a pan, add bhindi, and sprinkle some salt and cook until bhindi is almost cooked.

Remove the cooked bhindi on a plate.

Add cumin seeds in the same oil and let them crackle for a few seconds.

Add onion and fry until they turn slightly brown.

Now add ginger garlic paste and fry until onion turn golden brown.

Add green chillies and tomatoes and cook for 2 minutes.

Add coriander powder, turmeric powder, red chilli powder, cumin powder, and salt and cook until oil starts to separate from the sides of the pan.

Add 1 cup of water and bring the curry to a boil.

Add the fried bhindi and cook for 3-4 minutes on medium heat.

Now add garam masala powder, lemon juice and kasuri methi and mix well.

Serve hot with paratha or roti, along with the choice of pickle.

Author of the Recipe

Chef Avtar Singh Rana is the Executive Chef (Ex Chef) at Hotel The Royal Plaza New Delhi.

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at

#thisisworldchefs #feedtheplanet

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