I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided, and this page may contain affiliate links.
I’ve been on a mission to find a new cooking oil.
I love the taste of olive oil, but my veggies often burn when I saute them. Coconut oil is great for desserts, but I don’t like using it with popcorn kernels, eggs, or most vegetables. Avocado oil is usually my go-to oil, but I hate drizzling avocado oil on avocado toast.
And don’t even mention vegetable oil and canola oil. You won’t find those in my home. Ever.
But you know what you will find? Malaysian palm oil.
I’ve heard a lot of good things about Malaysian palm oil, but I never tried it until Moms Meet and the Malaysian Palm Oil Council generously hooked me up with a free bottle of it. I already knew it was a sustainably sourced oil made from non-GMO palm fruit, but I didn’t realize it contained the antioxidant CoQ10. I also didn’t know it had a high Vitamin E content.
There are different varieties of Malaysian palm oil. Some are a deep golden hue, and some are a rich red. The bottle I tried was made from red palm fruit, so it was a beautiful shade of red.
It transformed my gluten-free bread into a vibrant orange before I put it in the skillet, but more on that in a bit. Let me tell you more about Malaysian palm oil first. I might repeat some info, so I apologize in advance for that.
Here are some things I love about Malaysian palm oil:
– It’s a non-GMO oil.
Many popular cooking oils are derived from genetically modified ingredients, so it’s nice to find one that isn’t.
– It’s packed with antioxidants.
I already mentioned C0Q10 and Vitamin E earlier, but there’s also plenty of carotene Malaysian palm oil.
– It’s sustainably sourced.
Malaysia holds a special honor: It was the first country to produce oil using sustainable methods.
-It handles high heat well.
Baking, frying, sauteing, whatever…you can do it all with Malaysian palm oil as long as you don’t exceed its smoke point of 450 degrees Fahrenheit. For comparison purposes, you should know that olive oil has a smoke point of 380 degrees Fahrenheit.
That’s why I knew Malaysian palm oil would be perfect for my grilled cheese recipe. I used gluten-free bread, dairy-free cheese, and vegan mayo, but you can use traditional ingredients if you want. Your sandwich will still turn out fine.
Start by brushing each side of your bread with Malaysian palm oil, then sprinkle your bread with garlic powder and garlic salt.
Place your bread, oil-side down, in a skillet. Top one slice of bread with mayo, then add 2 slices of your favorite cheese. Place the other slice of bread on the cheese-topped bread.
Cook over medium-high heat for a few minutes, flipping as needed.
Check out that gorgeous orange color:
Yum. This is going to be delicious.
When your grilled cheese is done, use a spatula to cut it in half. I stick mine back in the skillet for another minute or two after I do this, but you don’t have to.
Serve with a dill pickle. You can see mine on the back of the plate if you look closely.
Bite into your antioxidant-packed sandwich and enjoy.
It feels good to know you’re eating a product that doesn’t destroy the environment – or your digestive system. Awesome, right?
Ready to make your own grilled cheese with nutrient-rich Malaysian palm oil? Keep scrolling for my printable, Pinnable recipe.
Need more info on Malaysian palm oil? Check out these helpful links: