Ginataang Pusit (Squid in Coconut Milk)

I was very anxious to make this dish since I've tried it a month ago from one of the stalls in SM food court.  And since this will be my first cooking experience with squid, the more I longed to try it.

Ingredients:

1/2   kilo of squid about (4 pcs medium
        size)
2      tbsp calamansi or lemon juice
1     medium size onion, sliced
1     thumb size ginger, sliced
5     cloves garlic, crushed
2     tbsp bagoong (fermented shrimp
       paste)
2     cups coconut milk
1     tbsp Oil for sauteing
Salt and pepper to taste

optional
2     chillies ( I used bird's eye)
1/2  cup malunggay leaves (popular  
       green leafy vegetable in the  
       Philippines)

Procedure:

1. Clean the squid, remove the head, ink sac and the cartilage bone inside the body then slice into rings. Pour calamansi juice over it. (for more information on how to clean squid)

2. Saute onion, garlic and ginger for a 2 minutes.

3. Add the squid then stir- fry another 2 minutes.

4. Add the bagoong then continue stir frying for 3 minutes.

5. Pour the coconut milk then season with salt and pepper. Let it simmer for 5 minutes.

6. Turn of the heat then add in the chilli peppers and malunggay leaves.Let it simmer on the remaining heat for about 2 minutes.

7. Adjust seasoning if needed. Best served with a plate of hot rice.