In today’s health conscious society, more and more people are turning to “health food” and looking for healthier oils to cook with. Research shows that the latest nutritional thinking about fats is the need for more good fats to ensure a healthier lifestyle. To meet this new trend, Dow AgroSciences has formulated a cooking oil that is primarily of good fats and is called NeuVida Omega-9 Cooking Oil. Yee Lee is proud to be associated with Dow AgroSciences and to bring this oil into our market.

It has higher Omega-9 oleic acid than olive oil.

Omega-9 oleic acid is a healthful fatty acid our body needs to maintain a healthy heart. For our body to be able to absorb certain vitamins and minerals (which are oil-soluble like vitamin E), we need a sufficient amount of omega-9 oleic acid to help assimilate it. Better absorption of vitamins and minerals will lead to better health and ultimately a better immune system.

It has the lowest saturated fat content among all oils.

Saturated fat and trans fat are the leading causes of high cholesterol levels that can lead to coronary diseases, high blood pressure and breast cancer. Thus, a healthy diet must be low in these bad fats. Among all the cooking oils in the market today, NeuVida Omega-9 Cooking Oil has the LOWEST saturated fat content, even lower than olive oil. And it contains ZERO trans fat.

Naturally Healthy. Naturally Stable.

NeuVida’s fatty acid profile is naturally healthy. Best of all, it is naturally stable, even under intense heat of 250°C. Most oils would have oxidized and polymerized. This makes NeuVida such versatile oil for every style of cooking; from salads to baking and deep-frying.

HEALTHY RECIPES MADE WITH NEUVIDA OIL

CARROT AND WALNUT CAKE WITH CREAM CHEESE FROSTING

Carrot & Walnut Cake

(A)

220g  self raising flour
4g  baking soda
3g  ground cinnamon

(B)

180g  Neuvida Omega 9 Cooking Oil
172g  brown sugar

(C)

3  eggs

(D)

248g grated carrot
86g  walnut, chopped
67g  raisin
1 nos   orange rind
Method

1. Preheat oven to 180C.
2. Sift (A) together and set aside.
3. In a separate bowl whisk (B) together and add in (C) one at a time and beat till thick and creamy.
4. Add in (D) until combined then fold in (A).
5. Pour  batter into an 8 inch cake tin.
6. Bake for 30 minutes.

Cream Cheese Frosting

80g  unsalted butter
140g  cream cheese
90g  icing sugar
¼ tsp  vanilla essence

Method

For the frosting, beat butter till creamy and then add in cream cheese and icing sugar. Stir well then add in vanilla essence. Continue to beat till smooth and fluffy.

CRANBERRY PISTACHIO BISCOTTI

1/8 cup  Neuvida Omega 9 Cooking Oil
75g  white sugar
½  tsp  vanilla essence
1   egg
110g  plain flour
1/8 tsp  salt
½ tsp  baking powder
¼ cup  dried cranberries
¾  cup  pistachio nuts

Method

1. Preheat the oven to 150C.
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 135C.
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

SALAD WITH HONEY MUSTARD DRESSING

 1 bowl  mixed leaves salad
8   cherry tomatoes
Handful  toasted walnuts or almonds

Honey mustard dressing

1 cup honey
1/2 cup Dijon mustard
2 -3 tbsp lemon juice
4 tbsp  mayonnaise
1/2 cup  Neuvida Omega 9 Cooking Oil
1/2 tsp  salt
1/2 tsp  course black pepper
1 tbsp  roasted white sesame (optional)

Method

1. Soak salad leaves and rockets in icy cold water.
2. For the honey mustard dressing, mix together all the ingredients.
3. Place salad leaves, cherry tomatoes and toasted nuts on a salad plate and drizzle salad dressing over them.
4. Serve chilled.

If you are interested to know more about NeuVida oil or to sample the delicious recipes we have created, please visit Yu Yan Sang roadshow on the following dates and venues:

To look upon something requires the gift of sight; colour distinguishes the state of your cooking, and vegetables, once wilted away into yellowed soggy lumps will never again return to their state of fresh and vibrant youth. It goes withint saying, then, that sight is of great importance for those immersed in the culinary path, the one of five keys that place one on the path to mastering cooking.

There is research to proove that our memories are triggered by smell. How many of us can recall moments of epiphany, when familiar aromas from bubbling pots tug at our heartstrings, bringing us back to a yesteryear of home-cooked food? In the culinary world, the gift of smell serves to alert a chef as to the readiness of his cooking; spices that are pan-fried until fragrant, herbs that add delicious aromatic undertones when thrown into main dishes.

Taste-checks: a facet of cooking that many find to be inspirational, when witnessed. The deft dipping of a spoon into a saucepan of hot, deliciously-steaming sauce, and the look of thoughtful consideration worn by the chef thereafter is almost always synonymous with good food. To taste enables one to streamline the dish, thus suiting the fancy of those it is cooked for. Sweet, salty, sour, bitter, and even umami—these flavours are perceptible through the sheer power of taste.

There is a distinct feel, an air that surrounds the kitchen of any top restaurant chef. To cook by feel is a learnt art, where no texture goes unnoticed. There is much to feel on a physical level; the warmth of a frying pan, the textures of your ingredients; wrinkled squash skins and tender cutlets of meat. On a deeper level of understanding, however, it becomes an instinctive artform, one that takes years of honing, and a yearning passion to cook beautifully.

Listen to the soft whistle of fire beneath your frying pan. The faintest whispers of a crackling sound arise from within your skillet as the oil begins to bubble, a slow, rhythmic sound that escalates into a symphonical melody. Then, as food is slid into the oil to fry, it becomes a musical masterpiece; crackle, pop, whizz. To see your food is not enough; one begins to appreciate the music of food when immersing oneself in the culinary arts. It is, after all, a very fine thing.