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People call them squid, cuttlefish or calamari – it can get confusing so we won’t blame you if you’re now blur like sotong! Here in Singapore the term ‘sotong‘ is a local colloquial term when one is clueless. Singlish aside, sotong tastes delicious in classic local dishes with sambal and also works well for popular Western fare like fried calamari. Their firm yet tender texture and mild sweetness makes them one of the most versatile seafood options around.
Note that whole sotong has yet to be processed.
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