Pusit Negra in Coco Milk

DO NOT COOK THIS FOR MORE THAN 20 MINUTES!
DO NOT REMOVE THE SQUID SKIN!
SAVE THE INK!

Ingredients:
1 Kg. Squid in rings and Save the Ink (If you want a more artistic way of presenting the squid, do it)
1 tbsp Bagoong or Shrimp Paste
1 Cup Coconut Milk (Unang Gatang Piga only)
Green Sili Espada Whole (sliced in rings if you want it spicy)
Oil
Cooking wine (optional, but I do)
1 tbsp Minced Garlic
1 Whole White Onion Cloves
1 tbsp Soy sauce (it depends how salty your Shrimp paste is)
1 tsp Vinegar
1 tsp Brown Sugar
Dash of Ground Black Pepper
1-2 tsps Diluted Cornstarch

1.  Preheat Oil, saute onions, garlic, green chilies and shrimp paste in large flame.
2. Add in Squid Rings, cooking wine, soy sauce, vinegar, brown sugar and black pepper.
3. (You can remove excess water if you want before adding coconut milk)
4. Pour in Coconut milk (1 cup for saucy squid).
5. Cornstarch to thicken the sauce.
6. Top with Fresh green chili to garnish.

ENJOY!