Jez”s blogpost

When we heard of the challenge to create a cooking tutorial on how to use Palm Oil creatively, we thought it would be awesome to showcase how versatile this local product is.
So, the plan was to create a coherent dish that features 3 different methods of using Palm Oil. We have decided to use it as a Vinaigrette, a poaching liquid for Salmon and finally as an ingredient in making fresh pasta.

Salads are always a iffy subject when it comes to having it on the dining table. A good salad is usually boring and uninspiring but a good vinaigrette can that elevate the dish from something mundane into a dish everyone talks about. We decided to make a Prawn Avocado Salad that is light, creamy and has a crunch to it. So, using the Palm Oil as a base, we made a sweet and aromatic dressing that contains Honey, Garlic, Italian Seasoning, Chili Flakes, Black Pepper and etc. Paring them together, we have a refreshing Salad that would go well with almost any main dish..

Cooking with oil, we usually associate frying as the go to technique. But this time, we are going to slow poach the Salmon in an aromatic Palm Oil which has been infused with Rosemary and Chili. To make the flavored Palm Oil, we simply put the herbs in, and simmer it in low temp with the Palm Oil for an hour or so. Using a thermometer, control the temperature at around 50-55 degrees celsius. When that is achieved, take your Salmon Fillet and gently lower it into the oil. Cook it for about 25 minutes and temp the fish occasionally.
The great thing about this technique is that the Salmon would absorb all the fragrances and vitamins of the oil. Also, because it is cooked at such low temp, the nutrients in the oil is not destroyed and remains intact. The fish too is gently cooked and remains silky, buttery and juicy.

When it”s done, we simply salt the skin and torch it to give it a nice smoky flavor and also add some モバイル カジノ crisp to the dish.

Finally, we decided to make our own pasta in order to lend the health properties of the Palm Oil into the pasta. Making the dough is pretty simple, you just require a lot of elbow grease to knead the dough. But once ready, just roll out the dough, fold it several times, roll it again till you get the desired thickness. Use a knife to slice out desired pasta shapes! You can cook it however you want from here on! We decided to make a simple Aglio Olio to pair with our Poached Salmon.

So there you have it! Palm Oil used 3 ways to produce one coherent dish. We hope we helped showcased the versatility and health benefits of Palm Oil.


Recipe and Ingredient list:
Making dough for pasta:-
5cups -all purpose flour
Eggs – 2 nos
Egg yolk – 8nos
water- 2tbsp
Palm oil- 2 tbsp
Salt – a pinch

Aglio olio –
Palm oil – 2tbsp
Chopped garlic – 1 tbsp
Chilli flakes – 2 tsp

Palm oil – 100gm
Honey- 30gm
Garlic- 15gm
Italian seasoning – 1gm
Lemon juice- 20gm
Liquid smoke- 1/4tsp
Chili flakes- 1gm
Black pepper- 1/4tsp
Salt- 1/4tsp
Sugar- 6gm

Avocado prawn salad:-
Avocado- 1 whole avocado
Zuchinni yellow- 40gm
Zuchinni green- 40gm
Pickled onion- 15gm
Prawns- 5-6 pcs

We”re giving RM10,000 and other amazing prizes to the winner of our first ever R.AGE Food Fight! 
The five finalists will get to learn from the best, our Food Fight mentors:
– Chef Wan, Malaysia”s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They”ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize. 
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