Adobong Pusit (Squid Cooked in Vinegar)

Ingredients:

1/2 kilo squid, cleaned
1/4 cup vinegar
4 cloves garlic, minced
1 medium-sized onion, sliced
squid ink
salt and pepper to taste
1 pc of bayleaf

Directions:

1. Clean the squid and harvest the squid ink. Click here for instructions. For larger squids, you can cut it into rings. For small squids, leave as it is.
2. In a pan, put the squids, ink, and vinegar together. Simmer for 15-20 minutes. *DO NOT STIR*
3. Remove the squids and set aside the vinegar mixture.
4. In the same pan, heat oil, saute garlic and onion, add bayleaf and the squids. When squids are tender, pour the mixture and simmer for another 5 minutes.
5 Serve hot with rice.