A Heritage of Quality Since 1974 

For over 50 years, SUNBEAM has been a relied-upon staple in family kitchens. Established in Singapore in 1974, SUNBEAM Sunflower Oil delivers a trusted combination of light flavour, superior cooking performance, and everyday versatility.

Nourishing Modern Lifestyles

Today’s consumers prioritise wellness without wanting to sacrifice flavour. SUNBEAM Sunflower Oil offers a light taste profile and essential nutrients that support a healthier lifestyle—proving that balanced meals can be rich in flavour.

Backed by SD Guthrie International

As part of the SD Guthrie International portfolio, SUNBEAM benefits from quality manufacturing standards and a sustainable supply chain. Today, the brand touches homes across Singapore, Malaysia, Nepal, Cambodia, Mauritius, and Brunei.

Why Choose SUNBEAM Sunflower Cooking Oil?

Rich in Vitamin E
Contains Omega 6 fatty acids
Cholesterol-free
Light and neutral taste
Suitable for frying, roasting, baking and stir-frying
Versatile for a wide range of cuisines
Halal Certified
Healthier Choice Certified

Nutritionists recommend including sources of essential fats and antioxidants as part of a balanced diet. Sunflower oil is naturally rich in Vitamin E¹, an important antioxidant that helps protect the body’s cells from oxidative stress, and contains Omega-6 fatty acids², an essential nutrient needed to support normal growth, skin health, and overall body function.

As all vegetable oils are cholesterol-free, sunflower oil is a suitable choice for consumers looking to make healthier dietary decisions for themselves and their families³. Combined with its light taste and versatility in cooking, it offers a simple way to prepare everyday meals while supporting a balanced and nutritious lifestyle⁴˒⁵.

Light Taste That Enhances Food

The mild and neutral flavour of sunflower oil allows the natural taste of ingredients to shine through. Whether you’re preparing Asian dishes, Western cuisine, or everyday family favourites,

SUNBEAM Sunflower Oil complements rather than overpowers your food.

Excellent Cooking Performance

SUNBEAM Sunflower Oil performs well across a wide range of cooking methods, making it a versatile kitchen essential for everyday use.

Certified Trust & Quality Standards

• Halal Certified: Meeting strict international halal compliance standards.
• Healthier Choice Certified: Awarded the Healthier Choice Symbol by the Singapore Health Promotion Board.

Available in different packsize of 1L, 2L and 5L.

From Wok to Plate: A Seamless Culinary Chameleon

With a smoke point reaching 230°C (440°F), sunflower oil excels across intense cooking methods without burning or imparting off flavours:

• Stir-Frying: Withstands high wok heat to lock in moisture, preserving the vibrant colour and natural crunch of fresh vegetables.
• Deep-Frying: Seals foods quickly to create a light, golden crust, delivering maximum crunch with zero greasy residue.
• Grilling: Locks in marinades and prevents sticking on high-temperature grates, promoting an even, flavourful sear on meats and vegetables.

Char Kway Teow

The signature taste of Char Kway Teow relies on a delicate balance of savory soy sauce, garlic, seafood, and smoky, wok-charred noodle flavours that heavy oils easily overpower. SUNBEAM Sunflower Oil provides a clean, neutral, and light alternative. By acting purely as a heat conductor, it allows the dish’s rich, smoky flavors to shine through without leaving a heavy, greasy finish.

Key Ingredients

1. 150g fresh flat rice noodles (kway teow)
2. 2 tablespoon SUNBEAM Sunflower Oil
3. 3-4 medium prawns, peeled and deveined
4. 1 tablespoon minced garlic
5. 1 tablespoon chili paste (cili bo)
6. 1 egg
7. 1/2 cup bean sprouts
8. Handful Chinese chives (ku Chiat), cut into 2-inch lengths
9. Sauce mixture: 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon fish sauce, pinch of sugar and white pepper

Method

1. Heat a wok over high heat. Add 1 tablespoon SUNBEAM Sunflower Oil and cook the prawns for about 30 seconds, or until they turn pink. Set aside.
2. Add the remaining 1 tablespoon SUNBEAM Sunflower Oil, garlic, and chili paste. Stir-fry for about 10 seconds until fragrant.
3. Add the flat rice noodles and sauce mixture. Toss well for about 30 seconds.
4. Push the noodles to one side of the wok. Crack in the egg and gently scramble it. Once partly cooked, mix it into the noodles.
5. Add the bean sprouts, Chinese chives, and cooked prawns. Toss everything together for another 30 seconds until well combined and heated through.
6. Serve immediately and enjoy.

Cucur Udang

Perfect Cucur Udang requires a golden, shatteringly crisp exterior with a light, fluffy center. Because traditional fritter batters easily absorb heavy cooking fats, SUNBEAM Sunflower Oil’s light viscosity and high heat stability provide the ideal frying medium. It seals the batter instantly for a clean, non-greasy crunch allowing the natural sweetness of fresh prawns and aromatic chives and onion  to take center stage.

Key Ingredients

1. 200g plain flour
2. 1/2 teaspoon baking powder
3. 1/2 teaspoon turmeric powder
4. 1 teaspoon salt
5. 250ml cold water
6. 100g small prawns (shells on or off, dried with paper towels)
7. 50g bean sprouts
8. 25g Chinese chives, chopped
9. 50g red onion, thinly sliced
10. 500ml SUNBEAM Sunflower Oil (for deep-frying)

Method

1. In a large bowl, mix the flour, baking powder, turmeric, salt, and cold water until smooth. Add the bean sprouts, chives, and red onion, then stir to combine.
2. Heat 500ml SUNBEAM Sunflower Oil in a deep pot or wok for frying.
3. Dip a metal ladle into the hot oil for about 30 seconds. Fill the ladle with some batter and place 1 to 2 prawns on top.
4. Carefully lower the ladle into the hot oil. After a few seconds, gently release the fritter from the ladle into the oil.
5. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
6. Remove and drain on paper towels. Serve hot with chili dip.

For sales and product inquiries, email product.enquiries@sdguthrie.com.