Heat the cooking oil in a cooking pan.
Saute the garlic and onion until the onion becomes soft.
Put-in the squid. Cook for 1 minute. Remove the squid, place in a clean plate, and set aside.
Pour-in the coconut milk. Let boil.
Add the fish sauce and green chili pepper. Simmer uncovered for 12 to 18 minutes or until the coconut milk becomes thick.
Put the squid back in the pan. Add the malunggay leaves. Stir and cook for 5 minutes.
Add the ground black pepper. Stir.
Transfer to a serving plate.
Serve with rice. Share and enjoy!