Heat oil in a cooking pot.

Add the garlic. Cook until it turns light brown.

Stir the squid into the pot. Partially cook the squid for 2 minutes. Remove the squid from the pot and put in a clean plate. Set aside.

Pour the coconut milk into the pot. Let boil.

Add soy sauce, vinegar, bay leaves, and ground black pepper. Cover and cook until the liquid reduces to half.

Add the squid back into the pot and then pour-in 1 teaspoon of fish sauce. Cover and continue to cook for 3 to 5 minutes.

Taste to see if the saltiness is just about right. You can add a tablespoon more of fish sauce if needed.

Transfer to a serving bowl. Serve with warm rice.

Share and enjoy!