1 lb. medium size squid1/2 C white vinegar (Datu Puti Brand- Sugar Cane Vinegar)
1/4 C soy sauce
1 C coconut milk
2 cloves garlic crushed
2 stalks of green onions cut an inch size
1 bay leaf
2 Thai bird chili (optional)
Pinch of S&P
Wash and clean the squid thoroughly, removing the cuttle. Could be cooked whole or slice into rings.
Put squid in a pot with all the ingredients.
Cook over low heat until squid is tender.
Taste and adjust seasonings.
Serve hot with steamed rice.
***IT IS EASY TO OVER COOK SQUID AND END UP WITH A CHEWY/RUBBERY SQUID DISH, SO YOU EITHER COOK IT FOR FEW MINUTES OR LET IT COOK OVER 20 MINUTES.