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.

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