Ingredients:
1 kg fresh squid (pusit), cleaned, ink sacs reserved
1 medium onion, sliced
5 cloves garlic, minced
1 thumb-sized ginger, julienned
1/4 cup soy sauce
1/4 cup vinegar
1 teaspoon ground black pepper
2-3 pieces bay leaves
1/2 teaspoon sugar (optional)
1 cup water
1 tablespoon cooking oil
Optional: 2-3 pieces green chilies (siling haba) for added spice
Instructions:
1. Prepare the squid:
Clean the squid by removing the head, beak, and transparent backbone. Reserve the ink sacs and set aside. Rinse well and drain. Cut the squid into rings or leave them whole.
2. Sauté aromatics:
Heat oil in a pan over medium heat. Sauté garlic, onion, and ginger until fragrant.
3. Cook the squid:
Add the squid to the pan and cook for 2-3 minutes until it starts to release its natural juices.
4. Add seasonings:
Pour in soy sauce, vinegar, and water. Add the bay leaves, black pepper, and the reserved squid ink for a deep, rich flavor. Do not stir immediately after adding vinegar; let it simmer for 2 minutes to reduce its acidity.
5. Simmer:
Stir gently and let it simmer for 5-7 minutes. Avoid overcooking the squid to keep it tender. Add sugar and green chilies if desired for sweetness and spice.
6. Serve and enjoy!
