First, I clean my squid by removing the head, beak, tentacles, and that clear backbone inside. I cut the body into 1-inch rings and wash everything thoroughly under cold water, then pat it dry.

In a large pan over medium-high heat, I combine the cleaned squid, half of my minced garlic, vinegar, water and bay leaf. I bring this to a boil without stirring (this is really important because stirring makes the squid tough). I cook it for 3 minutes, then drain the squid and save 1 cup of that cooking liquid.

In the same pan, I heat my oil over medium heat. I saute the remaining garlic, onion, and ginger for about 2 minutes. Then I add my diced tomatoes and gently mash them with the back of my spoon while they cook.

Next, I pour in the coconut milk and that reserved cooking liquid. I let this simmer until I see small oil droplets starting to separate from the coconut milk, which takes about 5 minutes.

I lower the heat and return my squid to the pan along with the sliced chilies and fish sauce. I gently simmer everything for 3 to 5 minutes. I taste and season with salt and pepper as needed.

The dish is ready when the sauce is thick enough to coat the back of a spoon and my squid is tender. I serve it hot.

Enjoy your adobong pusit sa gata!