This adobo variant uses squid as its main protein. Make sure not to overcook the squid and let it simmer just until the squid is cooked through.
1 1/2 tablespoons cooking oil
1/2 kilogram fresh squid, sliced with squid ink set aside
salt and pepper, to taste
1 Sautè garlic and onions in a wok with cooking oil.
2 Add the sliced squid along with the squid ink and water. Boil until the squid is cooked through.
3 Add the soy sauce and vinegar. Season with salt and pepper.
4 Let it simmer for 30 minutes or until the sauce is thick.