A high-quality cooking oil like Nabati Cermelang is an investment in the flavor of your cooking. Naturally, we want to use this investment as efficiently as possible. The good news is, "saving" doesn't mean sacrificing flavor or compromising on quality. Saving oil is about smarter cooking techniques so that not a single drop goes to waste, ensuring every dish you make remains "brilliant."
The first tip is to use the right pan or pot. This is an often-overlooked mistake. If you are only frying two pieces of tempeh but use a large, flat frying pan, you are forced to pour a lot of oil just to cover the bottom. Use a pan or pot that is appropriately sized for the amount of food you are cooking. For deep-frying, a smaller, deeper pot is often more oil-efficient than a large, wide wok.
The second and most crucial tip: ensure the oil temperature is correct before adding food. This is the ultimate saving key. If you add food when the oil isn't hot enough, it will simply "sit" in the oil and absorb it like a sponge (wasteful and unhealthy). A quality oil like Nabati Cermelang has a high smoke point, so don't be afraid to heat it to the ideal temperature (175-185°C / 350-365°F). At this temperature, the food's surface will instantly seal, become crispy, and prevent the oil from being absorbed. The result: crispier, non-greasy food, and more oil left in your pan.
The third tip is to pat your food dry first. Never add wet or damp ingredients (e.g., freshly washed vegetables or chicken from the freezer that hasn't been dried) into hot oil. The water will react violently with the oil, causing it to splatter (wasting oil) and drastically drop the oil's temperature. This temperature drop brings us back to the problem in point two: the food absorbs the oil. Always pat food dry with a paper towel before cooking.
Finally, filter and save the oil if it's still viable. After frying, if your Nabati Cermelang oil still looks clear (not burnt or blackened) and doesn't smell rancid, don't just discard it. Once the oil is completely cool, strain it through a fine-mesh sieve or a cheesecloth to separate all the crumbs. Store it in a sealed glass container in a dark place. A stable, "Cermelang" quality oil is safer for limited reuse than ordinary oils, maximizing the value from every bottle.