Adobong Pusit

Step 1

Rinse the squid under cold water and pat dry with paper towels, then lay it on a cutting board. Slice the squid body crosswise into 1/2-inch-wide rings, like cutting a tire into round pieces. Cut the tentacles in half lengthwise if very large, then cut them into bite-sized pieces.

Step 2

Place the garlic cloves on a cutting board and press each one firmly with the flat side of a chef's knife until the skin loosens, then peel away the skin and discard it.

Step 3

Heat the 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the garlic cloves and stir constantly for 30 seconds until the kitchen smells strongly of fragrant garlic — do not let them brown.

Step 5

Add all the squid pieces to the skillet and stir constantly for 2 minutes, spreading them out across the bottom, until they turn from translucent to opaque white on the surface.

Step 6

Pour in the 0.5 cup of soy sauce and 0.5 cup of white vinegar, stirring to combine with the squid and scraping any stuck-on pieces from the bottom of the pan.

Step 7

Add the 3 bay leaves, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt, then stir everything together for 10 seconds.

Step 8

Reduce heat to medium-low and cover the skillet with a lid, leaving it slightly ajar so steam can escape. Simmer for 15 minutes, then remove the lid and stir gently.

Step 9

Continue simmering uncovered for 8–10 minutes more, stirring once every 2 minutes, until the sauce is slightly thicker and the squid is very tender — a fork should pierce the thickest ring with no resistance.

Step 10

Taste the sauce, and if you want it slightly less salty or less tangy, stir in 1–2 tablespoons of water. Remove from heat.

Step 11

Spoon the squid and sauce into bowls or onto plates, discarding the bay leaves. Serve immediately with white rice on the side, if desired.