Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baby Squid Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Baby Squid Rice is a type of fried rice prepared with fermented sautéed squid and salted egg then seasoned with bagoong.


Ingredients

Units Scale

Squid

  • 600 g baby squid, gutted and cleaned
  • 4 tbsp calamansi or lemon juice
  • 2 tbsp soy sauce
  • 2 pcs bay leaves
  • 6 cloves garlic, pounded
  • 1/2 tsp cayenne pepper
  • oil
  • sea salt
  • freshly ground black pepper

Fried Rice

  • 5 cups cold leftover rice
  • 2 tbsp bagoong (shrimp paste)
  • 2 stalks spring onions, chopped
  • garlic, minced
  • salt
  • freshly ground black pepper
  • oil

Others

  • 3 pcs salted duck eggs, peeled
  • chopped spring onions, to garnish
  • fried garlic, to garnish

Instructions

  1. Prepare a deep fryer or wok filled with enough oil for deep frying then heat oil to 180C. Carefully place peeled salted duck eggs then deep fry until outer layer of egg turns light brown, remove from fryer then set it aside.
  2. Place wok in stove over low heat. Add oil then sauté garlic until light brown and fragrant in medium heat.
  3. Increase heat to high then add baby squid, bay leaves, and cayenne pepper, cook for 3 minutes or until squid is just cooked, residual heat will continue the cooking process, flip squid once during the cooking process.
  4. Season with salt, soy sauce and freshly ground black pepper.
  5. Add calamansi juice one tablespoon at a time, adjust sourness to your preference.
  6. Remove squid from wok then set it aside.
  7. Using the same wok add oil, then sauté garlic in medium heat and fry until golden brown in colour.
  8. Add rice and bagoong, mix well until rice is coated evenly with the shrimp paste. Stir fry continuously for 5 minutes then add spring onions, mix to combine. Season with salt and freshly ground black pepper.
  9. Toss in the squid then mix well to combine. Cook for a minute. Then place it on a serving platter.
  10. Top fried rice with fried eggs then garnish with spring onions and toasted garlic. Serve.