In Kuching there are a lot of hawkers selling deep fried stuff such as fried chicken, yu char koey (Yu tiaw), ham chee peng & banana fritters. And sometimes we do buy a few home cos they're usually irresistible.
The attraction factor here is the crisp level. The crispier it is, the more satisfaction we get. It is about getting that KA-CHA KA-CHA feel when we bite into it. The more KA-CHA, the happier we become, and the more we buy. For the hawkers, the crispier it is, the longer lasting it will be. And so began their quest for the Holy Grail of Crisp. The more KA-CHA, the more KA-CHING. No KA-CHA, No KA-CHING.
In recent years, in the quest for the Holy Crisp, certain hawkers have resorted to less than holy methods purportedly originated from neighbouring Thailand Sawadeekap. Unbeknownst to innocent & hungry consumers like us, this imported 'technology' included adding a secret ingredient into the hot boiling oil. And this secret ingredient is plastic. Yes, PLASTIC. Plastic bag, raffia strings & plastic straws to melt in cooking oil. Malaysia BOLEH.
It makes us think of all the banana fritters that we've sapu-ed. The yu char koay that we've walloped. Mr. Plastic must be happily sticking to the geat walls of our intestine. I wonder if our bodies are absorbing the right nutrients as it should. Or is it absorbing plastic? Scary isn't it?