
Medan, Indonesia – Each day, Siti Rohani fries hundreds of traditional Indonesian snacks at her roadside stall in Medan, North Sumatra, including three kinds of doughnuts, fried tempeh and tofu, banana fritters, spring rolls and curry puffs.
All that frying means Rohani goes through a lot of cooking oil – up to five litres (169 fluid ounces) a day.