PUTRAJAYA: The spicy Chinese Sichuan mala hotpot, a popular dish in all parts of China, is now a key to Malaysia’s aim of getting its roughly one billion consumers to buy more Malaysian palm oil products.
Usually, mala hotpots use animal fats, but as dietary habits are shifting to favour plant-based oils, Malaysia hopes that this will boost the use of palm oil which is a healthier alternative, said Datuk Chan Foong Hin (pic).
