Lumpia Cooking Made Special with Jolly Claro

When it comes to frying, I take scrupulous care in the kind of oil I use.  For one, most commercial oils are derived from a lot of processing and at times are laden with Omega-6 fatty acid. Too much omega-6 fatty acids can cause inflammation, clogged arteries, heart disease and an increased risk of cancer.  So I make sure that the cooking oil I use has the right balance between Omega 6 and Omega 3.  Omega-3s, on the other hand, are essential fatty acids that play important roles in your body and may provide a number of health benefits.


As some of you know me, and how I tend to try out new recipes, I made sure I use top quality ingredients, like when I made this Smoked Bangus and Malunggay Lumpia.

With this, I can depend on Jolly Claro Palm Oil.

It has an equal portion of saturated and unsaturated fat (OMEGA 3). Oils that have an equal proportion of saturated and unsaturated fats are best because these are the most stable at high heat point.  What does this mean?  Well aside from being healthy, cooking time is reduced as the oil heats up faster, therefore saving up on gas and time-which is very much important in my state, mothering a newborn.

Aside from that, I also consider the 3 O's that sum up the quality of a good palm oil.

1. Oilinis

Jolly Claro before using

Jolly Claro, as you can see from the above photo is clean and pure, even when you smell it, it does not have any odor, unlike other commercial brands that are rancid and smell weird.

2. Oilinaw

Check on above photo, the pan is already being heated ready for our Lumpia, can you see how clear the oil is. 

The oil above is what's left of cooking 3 dozens of lumpia, and have been kept in the fridge for hours.  As you can see it's still clean, and as for the smell, it smells clean too, it does not smell like the smoked bangus or other smell.

Even it it was kept in the fridge, it did not solidify, making it ready to use anytime.

3. Oilinamnam

After cooking our batch of Lumpia, which were really yummy, I was still able to use some of it to fry sliced saba bananas for dessert.  Surprisingly, tt did not affect the flavor of the bananas.  Even the used oil from frying the bananas still have not acquired any odor or weird taste which then I have saved to cook eggs and tuyo with.

Even if you fry chicken or pork, you can still reuse the oil for sauteing or frying fish.  Which I do all the time.  This, however, I couldn't do with other cooking oil, as they tend to darken (from burning) right away and usually gets rancid after use. Hence, you are assured that whatever you cook with it will come out really delicious.

That's how economical it is! So, how am I to say no to Jolly Claro.

Additionally, here are other qualities of Jolly Claro Palm Oil:

1. Cholesterol-free

Since it’s classified as vegetable oil and it is not made from animal fat, it is cholesterol-free!

2. Doesn't solidify

I'm sure you might have experienced your cooking oil hardens or solidifies when get cold. I'm sure you'll agree with me when I say how hassle it is to use it, of course you have to melt it first before using.  A good quality oil should not solidify quickly

3. It's natural.

Palm Oil comes from the flesh of the fruit of the oil palm. In its virgin form, the color is orange-red because of its high beta carotene content.

4. It resists oxidation – there’s no undesirable series of chemical reactions involving oxygen that degrades the quality of an oil.

4. It has a high content of Vitamin A & antioxidants.