How to make it

  • 1. Sauté garlic, onions, and tomatoes in olive oil. Cook well until tomatoes are soft and onions are translucent. Set aside.
  • 2. Boil squid with water, balsamic vinegar, salt, and black pepper, about 5 to 7 minutes. Do not stir until fully boiled. Adjust seasoning.
  • 3. Add the sautéed tomato mixture. Simmer then bring to a boil. Adjust seasoning as desired. Add ink as desired.
  • 4. If you prefer to make it soupy, you may add in bokchoy leaves as well.

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