Ingredients:
1/2 kilo of squid
1/4 cup of vinegar
4 cloves of garlic, crushed
1 medium sized onion, chopped
2 bay leaves
2 finger chili (siling haba), sliced thinly
1 cup of coconut milk
a pinch of black pepper
salt to taste
Cooking Steps:
Clean the squids by pulling out the entrails and the backbone. You may leave the ink sac if you want. Cut the squids into bite sizes and place them in a pan. Pour in the vinegar, add the chopped onion, crushed garlic, and finger chillies. Let it boil by turn on the heat. Season with salt and black pepper. Pour in the coconut milk. Stir from time to time to give a creamy consistency to the sauce. Remove the cover and bring to another boil.
Remember:
Don't boil the squid too much. The squid turns tough when overcooked.
