Recipe(tried): My Uncle's Fried Pork Ribs

This is a Cantonese creation (so I was told) but has some influence of Southeast Asian flavour as curry powder is used. I first tasted it when I was a little girl. My chef uncle introduced it to the family at our Yearly-Chinese-New-Year-faimly-reunion-pot-luck-dinner. It could be the influence of the wine and good company that everyone thought it was an excellent dish and we finished it in no time... As a result, my proud uncle gave us kdis extra $$$ in the "red packets" (a traditional gift for kids During the Chiense Near year) as we all praised him. LOL... (He was too drunk to tell us how he made the dish at the time.) Later my mother asked him for the recipe only to find it had "curry powder" in it. (Curry powder isn't a common spice in Chinese/Taiwanese cuisine.) With some suspicion, my mother gave it a try at home. Since then on, it has become one of our fav. dishes. (And the story of my uncle gotten drunk has also spread with the recipe...)

Funny thing though, many Southeast Asians can't "sense" the curry powder in this simple dish. I remember when I first served this to Chris' family, they couldn't figure out what's that melow flavour in the ribs. They could detect that there is something extra other than the normal cooking wine and soy sauce. ^_^ Anyway, here is the recipe...
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My Uncle's Fried Pork Ribs

about 1 lb. baby pork ribs, excess fat trimmed and cut into ribs in between the bones

(1)
T. each: Chinese cooking wine or dry sherry; curry powder; minced garlic; soft brown sugar (You may add more curry powder for stronger flavour. Use good curry powder that's made in India if possible.)
1 T. light soy sauce ("light" as color)
1 t. salt

1 egg yolk
1 T. cornstarch

Rub the ribs with the seasoning until the liquid disappears. Rub in the egg yolk and cornstarch. Leave the ribs in the fridge for 1 hour. (Do not marinate this for more than 2 hours.)
Heat the wok or a non-stick frying pan. Add 3 T. oil. When the pan start to smoke, add the ribs in the pan; turn down the heat to LOW right away. Fry the ribs for about 6 minutes, turning from time to time. (You may cover the pan so your kitchen don't get to smelly and smoky.) Fry until all sides are golden brown. Remove to a serving plate. Serve hot with other dishes and boiled rice.