Cook, eat healthier using FairPrice's Canola with Sunflower Oil

When it comes to cooking oil, it is possible to get a healthier option while still pleasing your taste buds.

Studies have compared the heart-health effects of a diet rich in conventional sunflower oil and canola oil, and researchers concluded that both had similar effects of reducing levels of total cholesterol and LDL (bad) cholesterol, according to a 2013 review published in the journal Nutrition Reviews.

So grab the newly launched FairPrice housebrand Premium Canola with Sunflower Oil ($5.30 for 1 litre, $9.70 for 2 litres).

It is a blend that contains vitamin E, an antioxidant, as well as fatty acids Omega 3 and 6.

Neutral in flavour, it is also naturally cholesterol-free, contains no trans fat and for salad dressing makes a healthier alternative to creamy and fattening sauces.

Compared with other vegetable oils, canola and sunflower oil are low in saturated fat, otherwise known as the "bad" fat and a risk factor for high cholesterol and heart disease, while also containing high levels of monounsaturated fat content.

FairPrice housebrand cooking oil is a 10-time Gold winner of Reader's Digest Trusted Brands awards, and the Premium Canola with Sunflower Oil is halal-certified and boasts the Healthier Choice Symbol.

It is versatile, suitable for stir-frying, sauteeing, pan frying and much more.

Here is a recipe using FairPrice housebrand Premium Canola with Sunflower Oil, which is sure to whet the appetite of guests, family and friends.

FRIED TOM YAM RED CARGO VERMICELLI

SERVES FOUR PREPARATION TIME: 1.5 HOURS

INGREDIENTS

• 200g FairPrice Red Cargo Rice Vermicelli, soaked for 20 minutes and drained
• 6 shallots, peeled and sliced thinly
• 3 garlic cloves, peeled and minced
• 1 medium fishcake sliced
• 1 fried bean curd, sliced into strips
• 2 kaffir lime leaves, sliced into strips
• 2 lemongrass sticks, inner core shredded and sliced
• ½ Pasar carrot, peeled and sliced into strips
• 150g bean sprouts
• 2 tbsp dried shrimp, soaked and roughly chopped
• 120g chicken tenders, sliced into small pieces and marinated with ½ tsp soya sauce, ½ tsp sesame oil and 1 tsp cornflour
• 2 Pasar fresh eggs, beaten and fried into omelette, then sliced thinly into strips
• FairPrice housebrand Premium Canola with Sunflower Oil
• 250ml water

FOR THE SEASONING

• 100g FairPrice Tom Yam paste
• 1 tsp light soya sauce
• 1 tsp fish sauce
• 2 tbsp sugar

FOR THE GARNISH

• Red chilli slices
• Coriander
• 2 small limes

METHOD

1. Pan-fry the sliced shallots and cook till golden and crisp. Set aside.

2. Heat up 1 tablespoon of Canola with Sunflower Oil in the cooking pan, over medium low heat. Add minced garlic and cook till fragrant.

3. Add dried shrimp, lemongrass, kaffir lime leaves and carrot strips. Stir-fry till aromatic.

4. Add sliced fishcake, fried bean curd and chicken, and cook till the meat is cooked through. Set aside.

5. Add water, tom yam paste and the rest of the seasoning and bring to a simmer. Add the soaked vermicelli and toss to combine.

6. Add the chicken mixture, sliced red chilli and combine with the noodles.

7. Lastly, add bean sprouts and cook for another couple of minutes. Remove from heat and place in a bowl.

8. Top with sliced omelette, coriander and fried shallot. Add sliced limes on the side and it is ready to serve.

Recipe courtesy of Bee Bee of @honeybeesweets.sg