Bak Ku Teh

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Pork Rib Tea Soup

Rice

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.