Bak Ku Teh

Ingredients

some in bowls as a dipping sauce for the ribs
1 lb pork back ribs
2 lengths
1 clove garlic
6 c water
1 stick cinnamon
3 star anise
1 ts peppercorns
1 1/2 ts sugar
3 ts salt
2 tb crisp shallot flakes soy sauce
2 slices chinese crullers
4 rib per
8 shallots
2 cups vegetable oil
300 slices in a preheated wok

Instructions

fry slowly for 3 to 5 minutes or until golden brown and crisp. They should be completely dry with no remaining moisture. Remove with a fine strainer and drain on paper towels. When cool, store in an airtight container. The flakes will keep for several weeks. Makes about 1/2 cup. Makes about 1/2 cup. NOTE: The flavored oil can be strained and used for stir-frying. From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0ISBN 0-9627345-1-9.