There are only a few types of healthy fat in our household: Butter, Extra Virgin Olive Oil, Lard, and Palm Oil. Imagine my surprise when I learnt that Malaysia has the first blend of Palm Olein and Extra Virgin Oil, produced by the father of Palm Oil himself: Tan Sri Augustine Ong.

Nonosugar Health Tech has teamed up with the renowned Tan Sri Augustine Ong to bring you two exciting new cooking oils: Tan Sri Ong P90 and Tan Sri Ong Red P90. These blends combine 90% Palm Olein with 10% Extra Virgin Olive Oil, designed specifically for the health-conscious foodie who doesn’t want to compromise on flavor.

What sets these oils apart? Not only do they enhance the taste and aroma of your dishes, but the Tan Sri Ong Red P90 version also adds a pop of vibrant color thanks to Red Palm Olein, which is packed with antioxidants. It’s a beautiful, healthy option, perfect for those who love cooking with a little flair!

According to Tan Sri Augustine Ong, who developed these products after 50 years of scientific research on palm oil, these oils have loads of benefits. They’re less fattening, low in Omega 6 (so no worries about inflammation), free from trans fats, and packed with Vitamin E and Tocotrienols. Plus, they hold up well under heat, making them great for everything from frying to drizzling over salads. The Red P90 is especially ideal for rich, flavorful dishes like curries, tomato-based sauces, or even tom yam.

One common misconception is that Palm Olein is bad because it’s high in saturated fats, but Tan Sri Ong wants to set the record straight. He says, “Palm Olein is just as good as Extra Virgin Olive Oil. In fact, despite the higher saturated fat content, both oils affect cholesterol levels the same way according to human trials.”

Beyond the science, Palm Olein is a powerhouse, rich in Vitamin E and healthy fats that help keep your heart in check. When you add Extra Virgin Olive Oil into the mix, the benefits just keep piling on – more antioxidants and more monounsaturated fats for an all-around healthier cooking oil.

Jeff Kong, CEO and Founder of Nonosugar Health Tech, is just as excited. “We’ve always been about promoting healthier living, and these new oils are another step in the right direction for us and our customers. Collaborating with Tan Sri Augustine Ong has been fantastic, and we’re thrilled to help more Malaysians make healthier choices in their cooking.”

Let me show you what they look like respectively. The Tan Sri Ong P90 has a light golden appearance with a faint palm smell mixed with the fruity extra virgin olive oil. The addition of Palm oil means that the smoke point is higher than just EVOO, 230 degree to be exact, making it suitable for all kinds of cooking. Yes, even deep frying!

I used the lighter variety in a salad dressing and it has a mild flavour, making my salad tastes clean.

Just a simple meat and egg with crunchy vegetables. Perfect for hot afternoon when you don’t feel like slaving up in the kitchen.

I actually do use another brand of Red palm oil at home and am partial to the red colour. It actually makes some dishes look more attractive. Well, they do say red colour stimulates appetite!

I like to use this to shallow or semi-deep fry and this time I used the Red P90 to fry my Namyu Pork.

Look at that delectable red hue! P90 is a stable oil which means it doesn’t splatter like crazy, keeping the kitchen cleaner. It also keeps food crispy for hours!

Both oils come in sleek 500ml premium glass bottles, retailing at RM38 per bottle. You can grab them online at www.nonosugar.com.my or find them at select independent pharmacies.