Ingredients

• 1kilo. squid
• 1 cup coconut milk
• ½ cup vinegar
• 2 tomatoes, chopped
• 1 onion, peeled and sliced thinly
• 4 cloves garlic, peeled and minced
• 1 thumb-sized ginger, peeled and julienned
• 2pcs. chili peppers,
• 1 tablespoon oil
• 1 tablespoon fish sauce
• salt and pepper to taste

Instructions                                        

1. Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the and clean the insides of the squid .
2. Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Cut the body into rings by slicing vertically.
3. In a pot over medium heat, combine squid, 2 cloves of the garlic, bay leaf, pepper corns and vinegar. Bring to a boil for about 3 to 5 minutes or until squid changes color. Remove from heat and drain, (reserve about 1 cup of the liquid).
4. In a pot over medium heat, heat oil. Add onions, ginger, chili peppers and the remaining ½ of the garlic. Cook until limp and aromatic. Add the tomatoes and cook until softened. Add the fish sauce and cook for about 1 to 2 minutes.
5. Add coconut milk and the reserved liquid. Bring to a simmer. Continue to cook until liquid is reduced and begins to render fat. Add squid and cook for about 5 minutes or until cooked through. Season with salt and pepper to taste.
6. Serve hot.