Pla muek pad khai khem

Method

1. 1 Clean the squid, slice it into rings about 1 cm thick, and pat it dry.
2. 2 Steam the salted duck eggs for 10 minutes, then mash the yolks until smooth.
3. 3 Blanch the squid in boiling water for 30 seconds, then remove it immediately to keep it crispy and prevent it from releasing too much water.
4. 4 Sauté minced garlic in hot oil, then add salted egg yolks and stir for 2 minutes until a thick, golden foam forms.
5. 5 Add the squid and stir-fry for 2 minutes, season with soy sauce, sugar, and pepper, sprinkle with chopped scallions and fried onions, then turn off the heat.