Gently clean the squid, carefully removing the ink sac without puncturing.
Reserve the ink. Slice into rings, and the tentacles into bite-size pieces.
Saute garlic, onion, siling labuyo and bay leaves. Add the squid and saute for 1 to 2 minutes.
Add the vinegar, patis, pepper, water and reserved squid ink.
Add the sotanghon. Cook at low heat and mix gently until the sotanghon is done.
Adjust the seasoning if necessary. Transfer to a serving platter.
Sprinkle with kinchay and siling labuyo if desired. Serve immediately.
You can also garnish it with sliced kamias fruit.