Indonesian Delight-IMG_2911©BondingTool

Curry Sotong with Potatoes.
I liked the bright saffron colour of the dish.
The texture of the curry was smooth and creamy.
The sotong (squid) skin was peeled off and its tentacles stuffed back into the body cavity.
I found the flesh to be a little on the soft side while Philip found it to be hard.
That proves tastes are subjective to individuals.
Ian, The Silver Chef, was still impressed with Yusof Arni’s squid’s texture so I must make a trip down again.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.