If I were palm oil, as the Snake makes way for the Horse

When the heat is real and the stakes are high, palm oil never gets voted off the kitchen. — ReutersPic

MANY Malaysians are having a ball celebrating Chinese New Year. Woks are out. Ovens are pre-heated. Recipes are being debated – again.

But let me ask a deceptively simple question: what oil do you normally cook with? Palm oil as in palm olein? Sunflower? Canola? Rice bran? Coconut? Peanut? Corn? Olive? Avocado?