Baby Squid Rice

Ingredients for Baby Squid Rice

• 600 g baby squid, gutted and cleaned
• 4 tbsp calamansi or lemon juice
• 2 tbsp soy sauce
• 2 bay leaves
• 6 cloves garlic, pounded
• 1/2 tsp cayenne pepper
• Oil
• Sea salt
• Freshly ground black pepper
• 5 cups cold leftover rice
• 2 tbsp bagoong (shrimp paste)
• 2 stalks spring onions, chopped
• Garlic, minced
• 3 salted duck eggs, peeled
• Chopped spring onions, for garnish
• Fried garlic, for garnish

How to cook Baby Squid Rice

1. 1.Heat enough oil for deep-frying to 180°C; fry the salted duck eggs until lightly browned outside, then drain and set aside.
2. 2.Heat oil in a wok over medium heat; sauté pounded garlic until fragrant and lightly browned.
3. 3.Raise heat to high; cook squid, bay leaves, and cayenne for 3 minutes, turning once. Season with soy sauce, salt, pepper, and calamansi juice.
4. 4.Remove squid. Add oil and minced garlic to the wok; fry until golden, then stir-fry rice and bagoong for 5 minutes.
5. 5.Mix in spring onions, season with salt and pepper, then return squid and cook for 1 minute.
6. 6.Serve topped with fried salted duck eggs, chopped spring onions, and fried garlic.