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Grilled Pandan Squid with Atsuete Garlic Rice

by Yllaine Sabenecio
Seafood | March 12, 2019

Have you ever wondered what it takes to make java rice? Just mix your cooked rice with atsuete and garlic, and you’ll get that yellow rice that can stand alone on its own. With grilled pandan squid, it becomes even better, a compatible duo that would leave you and your friends or family begging for more.

Photographed by Floyd Jhocson of Studio 100

Ingredients :

6 servings
2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
0.25 cup Lee Kum Kee Premium Soy Sauce
0.5 cup Clear soft drink
1 tbsp Brown sugar
0.5 tsp Pandan flavoring
1 tsp Minced garlic
3 pc Pandan leaves
1 kg Large squid (pusit lumot)
2 bundle Pandan leaves

Procedures :

for Grilled Pandan Squid with Atsuete Garlic Rice

  • 1
    In a medium mixing bowl, combine Lee Kum Kee Oyster Sauce, Lee Kum Kee Soy Sauce, clear soft drink, brown sugar, pandan flavoring, garlic, and sliced pandan leaves.
  • 2
    Marinate the squid in the mixture and cover the bowl. Chill marinated squid in the refrigerator for a few hours or overnight.
  • 3
    When ready to cook, take out squid from the marinade. Reserve marinade.
  • 4
    Wash and dry pandan leaves. Take 3-4 leaves and fold them to form a neat bundle. Stuff the pandan bundle into the squid cavity.
  • 5
    Prepare a charcoal grill. When ready, grill squid for about 4-5 minutes per side, basting generously with the marinade. When cooked, remove squid from heat and transfer to a serving platter.

for Atsuete Garlic Rice

  • 1
    Heat 2 Tbsps cooking oil with 1 Tbsp atsuete seeds or 1 tsp atsuete powder. When oil is colored, remove seeds.
  • 2
    Sauté 1 Tbsp minced garlic in atsuete oil just until it begins to change color. Immediately mix in 3-4 cups of cooked rice.
  • 3
    Season generously with salt, ground white pepper, and garlic powder.