Red palm oil, the unexpected ingredient in a creamy dressing
DRIZZLE a stream of red palm oil into a mixing bowl and watch its deep ruby hue soften to a warm orange as the blender hums.
Whizzed together with raw egg and lemon juice, the mixture becomes a smooth, creamy emulsion that is perfect as a dressing.
This preparation method by consultant dietitian and content creator Georgen Thye offers a fresh take on palm oil, going beyond its usual role in stir-fries and pan-fried dishes.
Using red palm oil unheated yields an elegant meal that is as nutritious as it is visually pleasing and perfect for a carefully curated Instagram feed.
Extracted from the flesh of oil palm fruits, red palm oil is produced through a special refining method that retains 80% of the carotenoids – pigments that lend it the brilliant red colour – and other beneficial compounds.
The result is a versatile, edible oil rich in phytonutrients. According to the Malaysian Palm Oil Council (MOPC), these include Provitamin A carotenoids that human bodies use to make Vitamin A; Vitamin E; phytosterols, known for helping to lower “bad” cholesterol levels; squalene, a natural antioxidant and coenzyme Q10, which aids cellular energy production.
Promoting red palm oil as an alternative to olive oil and other oils, the MPOC recommends using it for western-style cooking, from such as pasta dishes to desserts such as ice-cream, cakes and biscuits.
It also suggests adding red palm oil to mayonnaise or honey mustard dressing for an interesting twist.
Embracing the oil’s versatility, Thye uses a rice bowl as a base for his red palm oil dressing to shine.
The dressing binds together a variety of ingredients – chicken, pumpkin, onion and cucumber – resulting in a wholesome meal layered with contrasting textures and colours.
Furthermore, the addition of shredded daun kesum (laksa leaves) in the dressing brings a local flavour to what is otherwise a Western-inspired recipe. Affordable and readily available, it introduces hints of peppery spiciness to the rice bowl.
“Most people may not think of using red palm oil in a dressing, so I thought it would be quite interesting to turn it into a creamy dressing,” he explained. “Overall, the idea is to show that red palm oil can be more versatile than we imagine.”
Beyond the colours and flavours, Thye also hoped to highlight the role of healthy fats in everyday eating. With red palm oil in the dressing, it helps with the absorption of fat-soluble vitamins, such as Vitamin A, D, E and K.
“This dressing brings the bowl together, both in taste and nutrition and a fresh and creamy way to get to know red palm oil.”
Emily Siow, a 42-year-old homemaker, is intrigued by the simplicity of Thye’s recipe. She sees it as a no-fuss way of preparing a complete meal for her family, especially when juggling a demanding schedule.
The rice bowl can be a worthy addition to her repertoire, with the attractive presentation enticing her little one to try new foods.
“I also like that the red palm oil used in the dressing adds nutritional value to the meal,” she said.
Siobhan Lee, 37, who enjoys trying out new recipes in her free time, said she plans to add red palm oil into her shopping cart after watching Thye's video.
The dressing's vibrant hue would make for an interesting conversation starter at the dining table, she said.
“I'll probably ask my friends to guess what went into the sauce before revealing the answer, along with the health benefits of red palm oil.”
Lee added that she is also inspired to experiment with concocting her own dipping sauce with red palm oil.
