Adventures in the kitchen: Rellenong Pusit inspired fried rice

Rellenong Pusit is one of the Filipino dishes offered at the local restaurant, Rice Terraces: which literally translates into ‘stuffed squid’. It’s really just whole squid stuffed with minced pork and mixed vegetables. I’ve been trying to make a reservation with the restaurant for when a good friend is coming for a visit, but haven’t been able to get ahold of anyone as it’s closed till December it seems. In the meantime, I had some craving for seafood and decided to recreate my favourite dish…with a twist.

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I decided to take do some bargain shopping at the local supermarket when browsing for ingredients for dinner and saw that 3 bags of seafood were going for the price of 2, so picked up some mussels, a bag of mixed seafood to try my hand at paella sometime and ended up buying a bag of small prepared squid. For the original Rellenong Pusit dish, you should really get a big squid, but I improvised this time and made it into a fried rice dish instead.

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Rellenong Pusit. Source: Panlasang Pinoy

The other thing I changed was instead of minced pork like the original Filipino dish calls for, I used meatballs instead. I’m not a big fan of pork and beause they were out of minced beef, I ended up improvising with meatballs.

Squid Fried Rice

Serves 2

Ingredients
175g Beef meatballs
1 Onion
2 Spring onion stalks
3 Small squid or 1 medium sized squid
1 1/2 cup Rice
1 tbsp Soy sauce

1) If you’re using a rice cooker, start cooking your rice. Then prepare the onion and spring onion

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2) If you bought minced meat, you can skip this step. Chop up the meatballs until you’ve minced the meat with your knife

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3) In a pre-heated pan with a bit of oil, brown your minced meat. You can also prepare a pan of shallow water for boiling your mixed vegetables at this point

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4) Add your onions and spring onions to the meat

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5) Keep stirring the meat and onions so it doesn’t overcook. In the meantime, clean/prepare and cut the squid into small bite-sized pieces and rings.

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6) Add your mixed vegetables into the boiling water when ready and let boil for just a few minutes. I prefer my veg with a bit of crunch, but if you like yours softer, boil for a bit longer

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7) In a separate shallow pan, add a bit of oil and add the squid. Fry for a few minutes until the surface of the squid is browned

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8) This step is optinoal, but to give the dish a bit more depth, add soy sauce to the meat

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9) Add the mixed vegetables to your meat

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10) Now add the squid to your meat and mixed vegetables

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11) Check that your rice is ready before serving

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Et voilĂ !

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You can serve it either with the squid and meat mixture on a bed of rice for an aesthetic appearance.

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I think the OH’s culinary expertise is starting to rub off on me. I wasn’t very good at cooking proper meals to impress guests (I can make a simple pasta dish on a good day and make perfect rice) before I met the OH – not many people cooked their own meals in Hong Kong when there were so many restaurants to choose from and domestic helpers to cook your meals in most homes. I’m impressed that I managed to recreate a similar dish to Rellenong Pusit without looking for a recipe and that it actually turned out to be quite tasty.

I’d love to hear how you got on with my recipe above! Got any favourite dishes you’d like to share?

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