Not just a cost issue. But 1 of the hawker interviewed got explain and demonstrate the whole process of changing oil. Wait for oil to cool down, drain, clean up all the crumps / batter / waste at the bottom, whole thing can take 3-4 hours. How is the hawker gonna stop biz halfway to do that?Huh, even for our own home consumption we also reuse frying oil. Maybe reuse a few times if we have like a batch of homemade ngor hiang to fry over a few days.
You mean people expect hawkers to use their oil only once? How much you want to pay for the food?