Are you looking for a delectable seafood dish to impress your guests? Look no further than Sotong Kurita Masak! This traditional Malaysian recipe features tender and succulent squid cooked in a rich and aromatic gravy. With its unique blend of spices and herbs, this dish is sure to tantalize your taste buds and leave you craving for more.
Sotong Kurita Masak is a dish that showcases the rich culinary heritage of Malaysia. The combination of fresh squid, fragrant spices, and flavorful sauce creates a harmonious balance of flavors that is simply irresistible. Whether you're a seafood lover or simply looking to explore new cuisines, this recipe is a must-try.
The Origins of Sotong Kurita Masak
Sotong Kurita Masak has its roots in the diverse and vibrant culinary traditions of Malaysia. The dish is believed to have originated from the coastal regions of the country, where squid is abundantly available. Over the years, it has become a beloved seafood staple and a popular choice among locals and tourists alike.
The name "Sotong Kurita Masak" itself carries significance. "Sotong" translates to squid in Malay, while "Kurita" refers to the type of squid used in the dish. In Malay cuisine, the term "Masak" means cooked. Therefore, Sotong Kurita Masak can be loosely translated to mean "cooked Kurita squid."
The Significance of Squid in Malaysian Cuisine
Squid holds a special place in Malaysian cuisine due to its versatility and unique texture. It is widely used in various dishes, ranging from stir-fries to soups and curries. The tender and slightly chewy texture of squid adds a delightful mouthfeel to any dish it is incorporated into. Additionally, squid is a good source of protein and essential nutrients, making it a nutritious choice for seafood enthusiasts.
In Sotong Kurita Masak, the squid takes center stage, showcasing its natural flavors and absorbing the fragrant spices and aromatics of the dish. The squid's delicate and sweet taste pairs perfectly with the rich and savory gravy, creating a delightful combination that is both satisfying and memorable.
Choosing the Freshest Squid
When it comes to preparing Sotong Kurita Masak, selecting the freshest squid is crucial to ensure the best possible outcome. Here are some tips to help you choose the freshest squid for this recipe:
1. Look for vibrant and glossy skin: Fresh squid should have shiny and smooth skin that is free from blemishes or discoloration. Avoid squid with dull or wrinkled skin, as it may indicate that it is not as fresh.
2. Check the eyes: The eyes of fresh squid should be clear and bright, without any cloudiness or signs of drying out. Cloudy or sunken eyes can be an indication that the squid is not as fresh.
3. Smell the squid: Fresh squid should have a mild, slightly sweet aroma of the sea. Avoid squid with a strong fishy or ammonia-like smell, as it may be a sign of spoilage.
4. Examine the body: The body of fresh squid should be firm and intact, without any signs of sliminess or stickiness. It should have a slightly elastic texture when gently pressed.
By choosing the freshest squid available, you can ensure that your Sotong Kurita Masak turns out flavorful and tender, elevating the overall dining experience.
The Art of Cleaning Squid
Before you can start cooking Sotong Kurita Masak, it is essential to clean the squid properly. Cleaning squid may seem intimidating at first, but with a few simple steps, you'll be able to master this skill effortlessly:
1. Remove the head: Hold the squid firmly and gently twist the head to separate it from the body. Discard the head or save it for other culinary uses.
2. Remove the tentacles: Pull the tentacles away from the body of the squid. You can use your fingers or a small knife to detach them if needed. Set the tentacles aside for later use.
3. Remove the internal organs: Reach inside the body of the squid and pull out the internal organs, including the ink sac. Rinse the squid thoroughly under cold running water to remove any remaining debris.
4. Remove the skin: Hold the squid under running water and gently peel off the thin layer of skin. Start at the pointed end and work your way down, ensuring that all the skin is removed. Rinse the squid again to remove any loose skin particles.
5. Separate the fins: Cut off the fins located on either side of the squid's body. These fins are edible and can be included in the dish if desired.
6. Clean the tentacles: Remove the beak from the center of the tentacles by pinching it and pulling it out. Rinse the tentacles thoroughly to remove any remaining debris.
Once you have cleaned the squid, it is ready to be sliced and cooked according to the Sotong Kurita Masak recipe.
Mastering the Flavorful Gravy
The gravy is the heart and soul of Sotong Kurita Masak, infusing the dish with its rich and aromatic flavors. Mastering the art of creating the perfect gravy is key to achieving a truly delicious and satisfying dish. Here's how you can do it:
1. Saute the aromatics: Heat a pan with cooking oil over medium heat. Add finely chopped onions, minced garlic, and grated ginger to the pan. Saute until the onions turn translucent and the mixture becomes fragrant.
2. Add the spice mixture: In a small bowl, mix together turmeric powder, chili powder, cumin powder, and coriander powder. This spice mixture adds depth and complexity to the gravy. Add the spice mixture to the pan and stir well to coat the onions and garlic.
3. Cook the squid: Add the sliced squid to the pan and cook for 2-3 minutes, or until they turn opaque. Be careful not to overcook the squid, as it can become tough and rubbery. The squid should be tender and succulent.
4. Enhance with tamarind paste: Dissolve tamarind paste in water and pour it into the pan. Tamarind paste adds a tangy and slightly sour flavor to the gravy, balancing out the richness of the other ingredients. Stir well to combine.
5. Simmer with coconut milk: Pour in coconut milk and season with salt to taste. Coconut milk adds a creamy and luscious texture to the gravy, enriching the overall taste of the dish. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld together and the gravy to thicken slightly.
By following these steps, you can achieve a flavorful and aromatic gravy that perfectly complements the tender squid in Sotong Kurita Masak.
Aromatic Spices: The Heart of the Dish
Sotong Kurita Masak gets its distinctive flavor from a blend of aromatic spices that are commonly used in Malaysian cuisine. Each spice contributes its unique characteristics, resulting in a harmonious and well-balanced dish. Here are the key spices that make this dish truly special:
1. Turmeric powder: Turmeric is known for its vibrant yellow color and earthy flavor. It adds a warm and slightly bitter taste to the dish, enhancing the overall flavor profile.
2. Chili powder: Chili powder brings a spicy kick to Sotong Kurita Masak. Its heat level can be adjusted according to personal preference, allowing you to customize the spiciness of the dish.
3. Cumin powder: Cumin has a warm and nutty flavor that adds depth to the dish. It pairs well with the other spices and helps create a robust and complex taste.
4. Coriander powder: Coriander powder offers a subtle citrusy and floral note to the dish. It balances out the spices and adds a refreshing element to the overall flavor profile.
By using these aromatic spices in the right proportions, you can create a truly memorable and flavorful Sotong Kurita Masak that will impress your family and friends.
Tamarind Paste: The Secret Ingredient
Tamarind paste is a key ingredient in Sotong Kurita Masak, adding a tangy and slightly sour flavor to the dish. Made from the pulp of the tamarind fruit, this paste provides a unique twist that elevates the overall taste profile. Here's why tamarind paste is the secret ingredient:
1. Tangy and sour taste: Tamarind paste brings a delightful tanginess to the gravy, balancing out the richness and spiciness of the other ingredients. Its slightly sour flavor adds depth and complexity to the dish.
2. Natural tenderizer: Tamarind contains natural enzymes that help tenderize the squid, making it more succulent and tender. It breaks down the proteins in the squid, resulting in a more enjoyable eating experience.
3. Versatile ingredient: Tamarind paste is a versatile ingredient that can be used in a variety of dishes. Its unique flavor profile makes it a popular choice in many Southeast Asian cuisines, adding a tangy and refreshing element to curries, soups, and marinades.
When using tamarind paste in Sotong Kurita Masak, be sure to dissolve it in water before adding it to the dish. This allows the tangy flavor to spread evenly throughout the gravy, ensuring a well-balanced taste.
The Creamy Indulgence: Coconut Milk
Coconut milk is an essential ingredient in Malaysian cuisine, and it plays a crucial role in Sotong Kurita Masak. This creamy and indulgent ingredient brings a luscious texture and richness to the dish, enhancing the overall flavor profile. Here's why coconut milk is a must-have in this recipe:
1. Creaminess and richness: Coconut milk adds a luxurious and velvety texture to the gravy, making it more satisfying and indulgent. It creates a smooth and creamy base that coats the squid, resulting in a delightful mouthfeel.
2. Balancing flavors: The richness of coconut milk helps balance out the spices and tanginess in the dish. It adds a subtle sweetness that complements the other ingredients, creating a well-rounded and harmonious taste.
3. Authentic Malaysian touch: Coconut milk is a staple ingredient in Malaysian cooking, and its use in Sotong Kurita Masak showcases the authentic flavors of the cuisine. It is an integral part of the dish and adds depth to the overall dining experience.
When incorporating coconut milk into the dish, be sure to stir well to ensure that it combines with the other ingredients evenly. Simmering the gravy with coconut milk allows the flavors to meld together, resulting in a truly spectacular dish.
Serving Suggestions
Sotong Kurita Masak is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience:
1. Steamed rice: Serve Sotong Kurita Masak with steamed white rice for a classic pairing. The fluffy and fragrant rice absorbs the flavors of the gravy, creating a perfect balance with the tender squid.
2. Crusty bread: If you prefer a Western twist, serve the dish with crusty bread for dipping into the flavorful gravy. The combination of the crispy bread and the rich gravy creates a delightful contrast in textures.
3. Noodles or pasta: For a fusion twist, serve the Sotong Kurita Masak over noodles or pasta. The savory gravy adds depth to the dish, and the squid pairs well with the chewy texture of noodles or the al dente bite of pasta.
4. Fresh herbs and lime: Garnish the dish with fresh herbs, such as chopped coriander leaves or spring onions. These herbs add a burst of freshness and color to the dish. Squeeze some lime juice over the squid for an extra tangy kick.
Feel free to get creative with your serving suggestions and experiment with different accompaniments to suit your taste preferences. The versatility of Sotong Kurita Masak allows you to tailor the dish to your liking and create a dining experience that is truly memorable.
Variations and Substitutions
Sotong Kurita Masak offers room for creativity and personalization. Here are some ideas for variations and substitutions to cater to different dietary preferences or ingredient availability:
1. Vegetarian version: For a vegetarian alternative, you can replace the squid with firm tofu or mushrooms. These ingredients can absorb the flavors of the dish and provide a satisfying and meaty texture.
2. Spiciness level: Adjust the spiciness of the dish by increasing or decreasing the amount of chili powder used. If you prefer a milder version, reduce the chili powder or opt for a mild variety.
3. Herb-infused gravy: Add a twist to the dish by infusing the gravy with fresh herbs, such as lemongrass or kaffir lime leaves. These herbs impart a citrusy and aromatic note to the dish, elevating the overall flavor profile.
4. Ingredient substitutions: If you are unable to find certain spices or herbs, don't be afraid to substitute with similar ingredients. For example, if you don't have coriander powder, you can use ground coriander seeds instead. Adapt the recipe to the ingredients you have on hand, while still maintaining the essence of the dish.
Remember, cooking is a creative process, and Sotong Kurita Masak allows you to experiment and make the dish your own. Feel free to explore different variations and substitutions to suit your preferences and create a personalized version of this beloved Malaysian recipe.
Frequently Asked Questions (FAQs)
Here are some common questions about Sotong Kurita Masak:
Q: Can I use frozen squid for this recipe?
A: Yes, you can use frozen squid if fresh squid is not available. Thaw the squid thoroughly before cleaning and cooking.
Q: How can I make the dish less spicy?
A: To reduce the spiciness, use a smaller amount of chili powder or opt for a milder variety. You can also remove the seeds from the chili powder before adding it to the dish.
Q: Can I make the dish ahead of time?
A: Yes, you can prepare the dish ahead of time and reheat it before serving. However, keep in mind that the squid may become slightly tougher upon reheating, so it's best to consume it immediately after cooking for the best texture.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers of Sotong Kurita Masak. Place the cooled dish in an airtight container and store it in the freezer for up to 3 months. Thaw the dish in the refrigerator overnight before reheating.
Q: Can I use other types of seafood instead of squid?
A: While Sotong Kurita Masak traditionally uses squid, you can experiment with other types of seafood, such as prawns or fish fillets. Adjust the cooking time accordingly to ensure that the seafood is cooked through.
These FAQs aim to address common concerns and provide additional tips to help you navigate the Sotong Kurita Masak recipe with ease. If you have any other questions, feel free to reach out and we'll be happy to assist you.
In conclusion, Sotong Kurita Masak is a tantalizing Malaysian seafood dish that offers a burst of flavors and textures. With its fragrant spices, creamy coconut milk, and tender squid, this recipe is a true culinary delight. Whether you're an experienced cook or a novice in the kitchen, this dish is worth a try. So gather your ingredients, follow the recipe, and savor the taste of Sotong Kurita Masak!
The Origins of Sotong Kurita Masak
Sotong Kurita Masak has its roots in the diverse and vibrant culinary traditions of Malaysia. The dish is believed to have originated from the coastal regions of the country, where squid is abundantly available. Over the years, it has become a beloved seafood staple and a popular choice among locals and tourists alike.
The name "Sotong Kurita Masak" itself carries significance. "Sotong" translates to squid in Malay, while "Kurita" refers to the type of squid used in the dish. In Malay cuisine, the term "Masak" means cooked. Therefore, Sotong Kurita Masak can be loosely translated to mean "cooked Kurita squid."
The Significance of Squid in Malaysian Cuisine
Squid holds a special place in Malaysian cuisine due to its versatility and unique texture. It is widely used in various dishes, ranging from stir-fries to soups and curries. The tender and slightly chewy texture of squid adds a delightful mouthfeel to any dish it is incorporated into. Additionally, squid is a good source of protein and essential nutrients, making it a nutritious choice for seafood enthusiasts.
In Sotong Kurita Masak, the squid takes center stage, showcasing its natural flavors and absorbing the fragrant spices and aromatics of the dish. The squid's delicate and sweet taste pairs perfectly with the rich and savory gravy, creating a delightful combination that is both satisfying and memorable.
Choosing the Freshest Squid
When it comes to preparing Sotong Kurita Masak, selecting the freshest squid is crucial to ensure the best possible outcome. Here are some tips to help you choose the freshest squid for this recipe:
1. Look for vibrant and glossy skin
Fresh squid should have shiny and smooth skin that is free from blemishes or discoloration. Avoid squid with dull or wrinkled skin, as it may indicate that it is not as fresh.
2. Check the eyes
The eyes of fresh squid should be clear and bright, without any cloudiness or signs of drying out. Cloudy or sunken eyes can be an indication that the squid is not as fresh.
3. Smell the squid
Fresh squid should have a mild, slightly sweet aroma of the sea. Avoid squid with a strong fishy or ammonia-like smell, as it may be a sign of spoilage.
4. Examine the body
The body of fresh squid should be firm and intact, without any signs of sliminess or stickiness. It should have a slightly elastic texture when gently pressed.
By choosing the freshest squid available, you can ensure that your Sotong Kurita Masak turns out flavorful and tender, elevating the overall dining experience.
The Art of Cleaning Squid
Before you can start cooking Sotong Kurita Masak, it is essential to clean the squid properly. Cleaning squid may seem intimidating at first, but with a few simple steps, you'll be able to master this skill effortlessly:
1. Remove the head
Hold the squid firmly and gently twist the head to separate it from the body. Discard the head or save it for other culinary uses.
2. Remove the tentacles
Pull the tentacles away from the body of the squid. You can use your fingers or a small knife to detach them if needed. Set the tentacles aside for later use.
3. Remove the internal organs
Reach inside the body of the squid and pull out the internal organs, including the ink sac. Rinse the squid thoroughly under cold running water to remove any remaining debris.
4. Remove the skin
Hold the squid under running water and gently peel off the thin layer of skin. Start at the pointed end and work your way down, ensuring that all the skin is removed. Rinse the squid again to remove any loose skin particles.
5. Separate the fins
Cut off the fins located on either side of the squid's body. These fins are edible and can be included in the dish if desired.
6. Clean the tentacles
Remove the beak from the center of the tentacles by pinching it and pulling it out. Rinse the tentacles thoroughly to remove any remaining debris.
Once you have cleaned the squid, it is ready to be sliced and cooked according to the Sotong Kurita Masak recipe.
Mastering the Flavorful Gravy
The gravy is the heart and soul of Sotong Kurita Masak, infusing the dish with its rich and aromatic flavors. Mastering the art of creating the perfect gravy is key to achieving a truly delicious and satisfying dish. Here's how you can do it:
1. Saute the aromatics
Heat a pan with cooking oil over medium heat. Add finely chopped onions, minced garlic, and grated ginger to the pan. Saute until the onions turn translucent and the mixture becomes fragrant.
2. Add the spice mixture
In a small bowl, mix together turmeric powder, chili powder, cumin powder, and coriander powder. This spice mixture adds depth and complexity to the gravy. Add the spice mixture to the pan and stir well to coat the onions and garlic.
3. Cook the squid
Add the sliced squid to the pan and cook for 2-3 minutes, or until they turn opaque. Be careful not to overcook the squid, as it can become tough and rubbery. The squid should be tender and succulent.
4. Enhance with tamarind paste
Dissolve tamarind paste in water and pour it into the pan. Tamarind paste adds a tangy and slightly sour flavor to the gravy, balancing out the richness of the other ingredients. Stir well to combine.
5. Simmer with coconut milk
Pour in coconut milk and season with salt to taste. Coconut milk adds a creamy and luscious texture to the gravy, enriching the overall taste of the dish. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld together and the gravy to thicken slightly.
By following these steps, you can achieve a flavorful and aromatic gravy that perfectly complements the tender squid in Sotong Kurita Masak.
Aromatic Spices: The Heart of the Dish
Sotong Kurita Masak gets its distinctive flavor from a blend of aromatic spices that are commonly used in Malaysian cuisine. Each spice contributes its unique characteristics, resulting in a harmonious and well-balanced dish. Here are the key spices that make this dish truly special:
Turmeric powder
Turmeric is known for its vibrant yellow color and earthy flavor. It adds a warm and slightly bitter taste to the dish, enhancing the overall flavor profile.
Chili powder
Chili powder brings a spicy kick to Sotong Kurita Masak. Its heat level can be adjusted according to personal preference, allowing you to customize the spiciness of the dish.
Cumin powder
Cumin has a warm and nutty flavor that adds depth to the dish. It pairs well with the other spices and helps create a robust and complex taste.
Coriander powder
Coriander powder offers a subtle citrusy and floral note to the dish. It balances out the spices and adds a refreshing element to the overall flavor profile.
By using these aromatic spices in the right proportions, you can create a truly memorable and flavorful Sotong Kurita Masak that will impress your family and friends.
Tamarind Paste: The Secret Ingredient
Tamarind paste is a key ingredient in Sotong Kurita Masak, adding a tangy and slightly sour flavor to the dish. Made from the pulp of the tamarind fruit, this paste provides a unique twist that elevates the overall taste profile. Here's why tamarind paste is the secret ingredient:
Tangy and sour taste
Tamarind paste brings a delightful tanginess to the gravy, balancing out the richness and spiciness of the other ingredients. Its slightly sour flavor adds depth and complexity to the dish.
Natural tenderizer
Tamarind contains natural enzymes that help tenderize the squid, making it more succulent and tender. It breaks down the proteins in the squid, resulting in a more enjoyable eating experience.
Versatile ingredient
Tamarind paste is a versatile ingredient that can be used in a variety of dishes. Its unique flavor profile makes it a popular choice in many Southeast Asian cuisines, adding a tangy and refreshing element to curries, soups, and marinades.
When using tamarind paste in Sotong Kurita Masak, be sure to dissolve it in water before adding it to the dish. This allows the tangy flavor to spread evenly throughout the gravy, ensuring a well-balanced taste.
The Creamy Indulgence: Coconut Milk
Coconut milk is an essential ingredient in Malaysian cuisine, and it plays a crucial role in Sotong Kurita Masak. This creamy and indulgent ingredient brings a luscious texture and richness to the dish, enhancing the overall flavor profile. Here's why coconut milk is a must-have in this recipe:
Creaminess and richness
Coconut milk adds a luxurious and velvety texture to the gravy, making it more satisfying and indulgent. It creates a smooth and creamy base that coats the squid, resulting in a delightful mouthfeel.
Balancing flavors
The richness of coconut milk helps balance out the spices and tanginess in the dish. It adds a subtle sweetness that complements the other ingredients, creating a well-rounded and harmonious taste.
Authentic Malaysian touch
Coconut milk is a staple ingredient in Malaysian cooking, and its use in Sotong Kurita Masak showcases the authentic flavors of the cuisine. It is an integral part of the dish and adds depth to the overall dining experience.
When incorporating coconut milk into the dish, be sure to stir well to ensure that it combines with the other ingredients evenly. Simmering the gravy with coconut milk allows the flavors to meld together, resulting in a truly spectacular dish.
Serving Suggestions
Sotong Kurita Masak is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience:
Steamed rice
Serve Sotong Kurita Masak with steamed white rice for a classic pairing. The fluffy and fragrant rice absorbs the flavors of the gravy, creating a perfect balance with the tender squid.
Crusty bread
If you prefer a Western twist, serve the dish with crusty bread for dipping into the flavorful gravy. The combination of the crispy bread and the rich gravy creates a delightful contrast in textures.
Noodles or pasta
For a fusion twist, serve the Sotong Kurita Masak over noodles or pasta. The savory gravy adds depth to the dish, and the squid pairs well with the chewy texture of noodles or the al dente bite of pasta.
Fresh herbs and lime
Garnish the dish with fresh herbs, such as chopped coriander leaves or spring onions. These herbs add a burst of freshness and color to the dish. Squeeze some lime juice over the squid for an extra tangy kick.
Feel free to get creative with your serving suggestions and experiment with different accompaniments to suit your taste preferences. The versatility of Sotong Kurita Masak allows you to tailor the dish to your liking and create a dining experience that is truly memorable.
Variations and Substitutions
Sotong Kurita Masak offers room for creativity and personalization. Here are some ideas for variations and substitutions to cater to different dietary preferences or ingredient availability:
Vegetarian version
For a vegetarian alternative, you can replace the squid with firm tofu or mushrooms. These ingredients can absorb the flavors of the dish and provide a satisfying and meaty texture.
Spiciness level
Adjust the spiciness of the dish by increasing or decreasing the amount of chili powder used. If you prefer a milder version, reduce the chili powder or opt for a mild variety.
Herb-infused gravy
Add a twist to the dish by infusing the gravy with fresh herbs, such as lemongrass or kaffir lime leaves. These herbs impart a citrusy and aromatic note to the dish, elevating the overall flavor profile.
Ingredient substitutions
If you are unable to find certain spices or herbs, don't be afraid to substitute with similar ingredients. For example, if you don't have coriander powder, you can use ground coriander seeds instead. Adapt the recipe to the ingredients you have on hand, while still maintaining the essence of the dish.
Remember, cooking is a creative process, and Sotong Kurita Masak allows you to experiment and make the dish your own. Feel free to explore different variations and substitutions to suit your preferences and create a personalized version of this beloved Malaysian recipe.
Frequently Asked Questions (FAQs)
Here are some common questions about Sotong Kurita Masak:
Q: Can I use frozen squid for this recipe?
A: Yes, you can use frozen squid if fresh squid is not available. Thaw the squid thoroughly before cleaning and cooking.
Q: How can I make the dish less spicy?
A: To reduce the spiciness, use a smaller amount of chili powder or opt for a milder variety. You can also remove the seeds from the chili powder before adding it to the dish.
Q: Can I make the dish ahead of time?
A: Yes, you can prepare the dish ahead of time and reheat it before serving. However, keep in mind that the squid may become slightly tougher upon reheating, so it's best to consume it immediately after cooking for the best texture.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers of Sotong Kurita Masak. Place the cooled dish in an airtight container and store it in the freezer for up to 3 months. Thaw the dish in the refrigerator overnight before reheating.
Q: Can I use other types of seafood instead of squid?
A: While Sotong Kurita Masak traditionally uses squid, you can experiment with other types of seafood, such as prawns or fish fillets. Adjust the cooking time accordingly to ensure that the seafood is cooked through.
These FAQsaim to address common concerns and provide additional tips to help you navigate the Sotong Kurita Masak recipe with ease. If you have any other questions, feel free to reach out and we'll be happy to assist you.
In conclusion, Sotong Kurita Masak is a tantalizing Malaysian seafood dish that offers a burst of flavors and textures. With its fragrant spices, creamy coconut milk, and tender squid, this recipe is a true culinary delight. Whether you're an experienced cook or a novice in the kitchen, this dish is worth a try. So gather your ingredients, follow the recipe, and savor the taste of Sotong Kurita Masak!
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