Grilled whole squid on stir fried glutinous rice

1. For grilled squid sauce: Combine curry paste, satay sauce and chicken powder in non-reactive container and marinade whole squid for 4 hours minimum. 
2. Soak glutinous rice for 4 hours. Drain and steam for 30 minutes. Set aside to cool.
3. Boil the sausages separately for 1 minute each. Cool then dice. Set aside. 
4. Preheat grill plate over medium high heat. Grill squid for 10 minutes on each side. Turn twice throughout and brush with teriyaki sauce when turning. 
5. Heat a frying pan or wok over high heat, add eggs and cook for 5 minutes or until scrambled into small pieces. Set aside. 
6. Re heat frying pan over medium heat, add in Chinese sausage, Chinese liver sausage, Chinese preserved pork belly and dried shrimp. Fry until fragrant. Add in glutinous rice and toss well. Add rice seasoning ingredients, except dark soy sauce, peanuts and shallots, toss well. 
7. Drizzle over dark soy sauce until rice becomes light brown. Remove from heat and toss in peanuts and half the green shallots. 
8. Cut squid into 0.5cm to 1cm rings. Place on top of bed of rice. Sprinkle with remaining green shallots. 

Notes: Jasmine or white rice can be used instead of glutinous rice. Not all three types of sausage need to be used, one type is fine.