Maggi Ketam Claypot @ Chilli’s Crab Seafood

Maggi Ketam

Maggi Ketam?!? For real, Restoran Chilli’s Crab Seafood has this unusual dish and it’s not cheap. Maggi is one of the most popular instant noodles around and this place has paired it with a whole mud crab to produce a deluxe variant of Maggi Ketam (Crab Maggi Noodles) in a claypot!

Restoran Chillis Crab Seafood

This is located at Sunway Giza and I’ve seen the poster announcing their “extraordinary and must-try Maggi Ketam” a couple of times. I went there alone last week and had their Maggi Ketam in a claypot. My better half didn’t like the idea of Maggi instant noodles with crab so I embarked upon this culinary adventure myself.

Maggi Ketam Claypot (RM 38.80)

Maggi Crab Noodles

This is one (1) whole mud crab in the region of 500 grams cooked together with 2 packets of Maggi instant noodles in a claypot. You can opt for either Curry flavor or Tom Yam flavor – it really depends on which flavor of Maggi instant noodles you like. I went for the Curry version. I was told that it might be a little too big for a single person but I regularly eat 2-3 packets of Maggi anyway so I thought I could handle it.

Maggi Ketam Claypot

I was right. It was just the right size for a big eater like myself. The novelty of this dish is the pairing of the proletariat Maggi noodles with a luxurious ingredient like crab. The Maggi instant noodles were cooked well and the broth was super thick! I suspect they put it a lot more than just 2 packets of soup powder.

Crab Noodles

The claypot Maggi Crab Noodles also had a whole mud crab inside. You’re given a crab cracker so you can get at the meat. I think the thick soup was perfect since it added flavor to the crab. There’s also a smattering of vegetables and whole chillis inside to spice up the dish so beware if you can’t take spicy food. I think it was pretty decent, but there are cheaper crab noodle places out there.

Crab Claw

This place is very popular though – I saw two Chinese girls sharing a Maggi Ketam Claypot when I was there and that was around 3 pm in the afternoon. I went again over the weekend with my dear and the place was quite packed.

Crab Kam Heong Bee Hoon (RM 38.80)

Crab Bee Hoon

Chilli’s Crab Seafood Restaurant also serves their signature crab with bee hoon. There are 3 such dishes – Crab Singapore Bee Hoon, Crab Kam Heong Bee Hoon and Crab Hokkien Bee Hoon. They’re all cooked in similar styles with one (1) whole crab per dish. My dear went for the Crab Kam Heong Bihun and it’s spicy dry fried rice vermicelli with a whole crab. The rice vermicelli is great and the crab is awesome.

Crab Hokkien Bihun (RM 38.80)

Crab Bihun

This is the other crab-in-a-noodle-dish option. The Hokkien style fried rice vermicelli is slightly wet and the crab essence goes into the gravy, which makes it taste much better than the dry fried options. The prices are standard since the crab size is standard (500 grams per plate) – I just wanted to try all their crab noodle dishes. Haha!

Crab Dinner

I thought the best dish at Chilli’s Crab Seafood is their Maggi Crab Noodles. The Maggi Ketam is like a guilty pleasure, something to indulge in once in a while. I know some people might think it’s not “worth it” and to them I say, do you know how little rice vermicelli costs? It’s the same thing. The prices here are admittedly higher at Mee Ketam KL (review coming up soon) but they only use mud crabs instead of flower crabs for more meat. The meal came up to RM 86.50 for the two of us the time I went with my better half, which is less than the price we usually pay for dinner anyway.

Crab Noodles

Crab Noodle

This is the famous whole crab noodles in Sibu! It is the natural evolution of our big head prawn noodles, but instead of a large shrimp, you get one (1) whole crab instead. It’s a luxurious lunch for the times when you want to splurge a little. There is a place that specializes in crab noodle called Wai Mai Lou near the Public Library in Sibu.

Wai Mai Lou

I first heard about this beautiful crab noodle on Facebook. I was told its around RM 73 / bowl which I thought was rather expensive. I decided to go and check it out for myself and it turned out to be a lot cheaper than that. The place is family owned and one of the brothers told me all about their crab noodles.

Sibu Crabs

The crabs are picked by hand from Tanjung Manis and arrives at around 3-4 pm each day to Sibu. They have several different sizes – the regular ones weigh around 300 grams per crab and that’s the option I went for. They also have a smaller crab (which averages 150 grams each) and I was told that some people prefer this as the broth would have a stronger crab flavor since they put 2 crabs in each bowl for the same price (RM 20).

Sibu Crab Noodles

You can also opt for the larger crabs which will be sold by weight – RM 7 per 100 gram. However, the owner advices against choosing ultra large crabs since they’ll be better cooked by themselves. I was eying this 1/2 kg frisky fellow for RM 40. However, I went with the advice and had the regular 300 gram crab noodles for RM 20 per bowl.

Crab Noodles

The crab noodles are cooked Foochow style (fried, then stewed) with a soy sauce based broth and the whole crab is put on top. The crab meat is very nice! I was surprised at just how tender and sweet the flesh is, especially in the area where the legs join the body. The flaky white crab meat is lovely and the crab claws are delicious too!

Crab

外卖佬 (Wai Mai Lou) is open from 11:30 am till late and I spent RM 22 for the crab noodles plus a drink. The regular crab noodles are just RM 20, which I feel is a great deal if you love seafood. The crabs are very fresh – you can see them actively moving around and they’re replenished each day. Don’t miss this crab noodle if you ever come to Sibu!

Roti Canai Goreng in Kapit

Roti Canai Goreng

I first heard about this wonderful creation a couple of months back. Fried roti canai is a staple in Kapit and one of those quirky inventions that can only take hold in a small town. I decided then and there that I must personally investigate this dish and planned to go on a trip downriver. Kapit is a small town that’s only reachable by boat – you can’t drive or fly there.

Roti Canai Goreng Kapit

The journey to Kapit takes 3 hours via express boat from Sibu and I went down with my bro Eddy for a night. It’s not just to eat roti canai goreng, but that certainly was a highlight (at least for me). Haha. The stalls in question are located at Gelanggang Kenyalang (loosely translated as Kenyalang Court). It’s an assortment of stalls under one roof, an indoor food court of sorts.

Gerai Makanan Islam Sri Suria

There is one stall that’s famous for their roti canai goreng but everyone essentially does it the same way nowadays. I went to Stall #25 Gerai Makanan Islam Sri Suria and the kind lady manning the frying pan told me about how the roti canai goreng is made. I was quite surprised to find out that it’s not grilled first – the raw dough of the roti canai is slipped into boiling hot oil and fried straight away.

Roti Goreng Kapit

The same treatment is done for the roti canai telur goreng (fried roti canai with egg). The egg is folded into the dough and deep fried till crispy. It’s served Sarawakian style with curry chicken and a sweet sambal sauce. The latter is truly local, I’ve never had this saccharine sambal anywhere else except at home.

Roti Canai Kapit

The roti canai goreng costs RM 2 and it’s plain roti canai that’s been deep fried. The dough is cooked through, with a crispy exterior. You can taste the sweetness of the dough by picking up the sliced pieces and munching on them. It’s very satisfying!

Roti Telur Goreng

Roti canai telur goreng comes in at RM 4 and it tastes totally different with an egg. I was surprised at how distinctive the two are! This one has a pockmarked surface (from the hot oil) and it tastes a lot more savory than the previous one.

Roti Canai Goreng Inside

Here’s a look at the inside. The egg is perfectly cooked from the heat of the cooking oil. The funny thing about the two roti canai variants is that the egg version is rectangle in shape while the plain is round and circular.

Roti Goreng

Roti canai goreng has a distinctive texture that’s very moreish. I could eat several of them, although it’s probably not wise to do so as it’s quite oily and I feel that excessive consumption would probably be bad for your cholesterol.

HB Eddy Kapit

This is definitely worth a try. I’ll come again just to eat this! You can only find it in Kapit, so if you’re ever in Sarawak and looking for something different, take a boat here and eat their famous roti canai goreng! :)

Huge 5.4 kg Durian from Sang Lee, Pahang

Largest 54kg Durian

I was craving for durians late at night and went to check out one of the “posher” durian stalls near my place. It’s called Kota Durian Red Carpet, named for the red carpets on the floor, I presume. I’ve actually been here with my better half before but we didn’t see anything interesting (besides the dubious A24 and B24 durians, which they claim are better grades of D24).

Sang Lee Durian

However, this time I spotted a HUGE durian among the pile labelled as “Durian Pahang Sang Lee”. Sang Lee is a place near Raub, Pahang which is famous for their durians. These were selling for RM 12/kg and are supposedly durian kampong. It’s slightly more expensive than the RM 10/kg regular durian kampong in the other mound.

Durian Monthong

I was quite surprised at the size of the durian – it weighed in at a staggering 5.4 kg! That comes up to RM 65 for the durian, but since it was almost 1 am, I managed to convince them to let it go at RM 40. The durian was opened up and I saw the flesh was reasonably decent, although in such a gigantic durian, there’s bound to be irregularities.

Huge Durian

I suspect this durian is really a D159/Monthong/Bantal Emas that has been chucked into the pile since Monthong Durians generally don’t sell well in the local market. Yup, that makes it the bigger brother of the frozen durians you’ll find in Asian groceries abroad – Monthong has less odor and the flesh is inoffensive to first-timers. However, this isn’t a pure bred Thailand Monthong durian but the D159 Golden Pillow cultivar planted locally which is a colossal 4-6 kg beast.

Monthong Seeds

The 5.4 kg durian had so much flesh that I found that I could only eat two rows before I was full to the point of being stuffed! It took me 24 hours to finish the entire durian – eating it for every single meal. The flesh was sweet but mostly tasteless – fluffy like a soft marshmallow (it’s almost like eating foam) and very filling since the seeds are quite small.

Monthong Durian

It took a lot of effort to finish the durian and although I can’t say it tasted very good, the distinct lack of a odor and the relatively bland taste of the flesh together with the size makes me believe this is a D159 Monthong. It’s unusual to find durians of this size and it’s certainly one of the more interesting durians I’ve eaten this year. :)

Sang Har Mee @ Restaurant Green View, SS2

Green View Sang Har Mee

I was craving for some sang har mee (生虾面) over the weekend and decided to pop back to an old favorite to eat it. Restaurant Green View has been serving their famous sang har mee (big head prawn noodles) near SS2 (technically Jalan 19) for quite a long time, using the same big head prawns we use in our big head prawn noodles in Sibu but served Cantonese style with crispy noodles.

Big Head Prawn

The price of sang har mee is based on the weight of the prawn. It’s a seasonal, fluctuating price but it has increased over the years to a staggering RM 200/kg. There were three (3) other couples there, all eating sang har mee and we put in an order for 2 pax. Each person is allocated one (1) big head prawn so this is a double portion.

Big Head Prawn Noodles

Behold! The big head prawns were medium sized that day, one slightly bigger than the other. The appeal of big head prawns is due to the roe in the large head of the prawn – it seeps out when it’s cooked, blending into the gravy to turn it into a rich and prawny treat.

Freshwater Big Head Prawn

I like how they cooked the freshwater big head prawns just right so it’s still juicy. The prawns are HUGE too – the meat is equivalent to a slipper lobster or Moreton Bay Bug and the size of the prawn is bigger than my hand!

Sang Har Mee

The only downside is that they use a different serving platter for the 2 pax sang har mee, which is a bit too shallow, so the gravy goes into the crispy noodles and renders it slightly soggy. We should have ordered 1 plate of sang har mee for 1 pax EACH so the serving bowl is slightly curved up and the crispy noodles will remain crispy.

Prawn Roe Gravy

On the plus side, this gives us a lot of the big head prawn roe-infused gravy, but if you like crispy noodles, be sure to make two individual orders instead of one order for two. The price is the same anyway, since it’s calculated by weight.

Sang Har Noodles

This plate of giant freshwater prawn noodles cost us RM 118! It has 590 grams of big head prawns at RM 200 per kg but it’s worth it coz the sang har mee tasted delicious!

Cut Fruits

They also serve a complimentary plate of cut fruits for dessert (papaya and watermelon on a bed of ice) if you order the sang har mee.

Green View Restaurant

The total bill inclusive of drinks was RM 137.55 for the both of us, which is about the same price we’ll pay if we ate at a café so it’s not too bad. I love sang har mee and even though the price has gone up almost exponentially over the years, Green View Restaurant still cooks up a decent plate of big head prawn noodles.

Restaurant Green View

Restaurant Green View
8, Jalan 19/3,
Petaling Jaya, Selangor

RM 30 Coconut Tom Yam Big Prawn Noodles @ Dian Xiao Er

dian xiao er prawn noodles

I’ve heard people telling me about this after I posted about the RM 33 big prawn noodles in a coconut available at Glory Cafe in Sarikei. Rowena and Alex both told me that Sibu itself has a version of this which they copied from Glory Cafe so I went to check it out with my dad yesterday. It’s located far inside the Ding Lik Kong industrial area near Igan River, which is about a 20 minute drive from Sibu town.

ding lik kong 31

It’s actually quite easy to find, I just forgot about the place. My dad called my uncle and got us oriented and it was just a matter of following road signs after that.

dian xiao er

The name of the coffee shop is Dian Xiao Er and it’s located along a block of shophouses that has three (!!!) coffee shops – it’s the middle one and they have a large banner promoting their Coconut Tom Yam Big Head Prawn Noodles.

dian xiao er sibu

The guy taking our order was a very friendly and chatty young kid who seemed to take a liking to me. He told me that there’s at least 5 different places in Sibu that offers the same thing now – all duplicates of the original recipe from Glory Cafe. He also confided that he’ll be shifting work places at the end of the month and he personally did not think this was as good as the Sarikei version.

sibu coconut big prawn noodles

I was pleased to see that the big head prawn (大头虾) is indeed quite large with claws intact.

big head prawn

The big head prawn (Macrobrachium rosenbergii) is favored by Sarawakians due to the more intensely flavored meat. The other common type of prawn here is the big white prawn (Litopenaeus vannamei) which is milder. You can see the difference – the former really has a huge head in relation to the size of its body. If it were an inanimate object, I’ll compare it to a bobblehead or a chibi anime character. smirk

claws 2B pencil

The claws are very important too as the meat from them is equivalent to a *2B pencil*!

me big prawn noodles

I had a taste of the tom yam soup and I thought it was quite similar to Glory Cafe except for five key differences:

  • Calamansi lime not cooked in
  • Lemon grass stalk is chopped up (makes it hard to eat with the short inedible bits)
  • Cheap canned mushrooms from China used here
  • Not as much coconut juice
  • Spicier tom yam soup but less prawny broth

uncooked calamansi lime

The uncooked calamasi lime is the obvious one as Glory Cafe in Sarikei has a very mushy lime that’s almost *disintegrating* compared to this relatively fresh specimen and that adds a lot to the tom yam flavor profile.

sibu me dad

Nevertheless, I enjoyed my meal and it turns out to be cheaper than driving down to Sarikei for their RM 33 Tom Yam Coconut Big Prawn Noodles. It’s also better than the notorious RM 35 big head prawn noodles in Min Kwong. There are some problems with the recipe and it’s not exactly similar to the original one in Sarikei – anyone would be able to tell from a blind test taste.

sibu big prawn noodles

However, the one in Dian Xiao Er is a reasonably good facsimile of the original Glory Cafe Tom Yam Coconut Big Head Prawn Noodles and I’ll recommend it if you don’t feel like driving down to Sarikei – you can have your fix right in Sibu! It’s located at Lorong Ding Lik Kong 31.

Tom Yam Big Prawn Noodles served inside a coconut for RM 33

coconut tom yam big prawn noodles

Behold! This Coconut Tom Yam Big Prawn Noodle is the latest innovation from Glory Cafe in Sarikei and it’s not just served inside a coconut, it’s cooked with *coconut juice*! I’ve been eating their famous tom yam spin on big prawn noodles since 2008 and it’s worth the hour’s drive from Sibu. It used to retail for RM 14 and was subsequently raised until the current price at RM 33 per bowl (or coconut, rather).

glory cafe sarikei

The first time I went, I was so taken by their take on the big prawn noodles that I wrote a glowing review. Strange thing was, the owners actually took notice and printed out my blog post and pasted it on their stall. Thus, the next time I went, they actually served me a complimentary bowl of their tom yam big prawn noodles for the early exposure!

glory cafe

I drove down to Sarikei to show my better half and my dad what this storm in a teacup bowl is all about over the weekend. We just had lunch and wasn’t sure what time Glory Cafe closes so it’s a good thing Joyce got us the number and I called ahead. It used to be cheaper than the notoriously priced RM 35 big prawn noodles in Sibu so people in the know started coming here but it’s now almost the same price.

big prawn noodles sarikei

The Coconut Tom Yam Big Prawn Noodles here tastes a lot better though! They still serve the old version in a bowl instead of inside a coconut but the new coconut variant is better. The updated recipe is actually very sweet and I asked what the difference was – it turns out that they actually use coconut juice instead of water to make the tom yam soup for the big prawn noodles!

coconut tom yam prawn noodles

There are two different options for prawns/shrimp – RM 25 for a coconut bowl of big white prawn (Litopenaeus vannamei) and RM 33 for the larger giant freshwater prawn (Macrobrachium rosenbergii). The latter is actually cheaper in Sarikei coz it’s closer to the source and it’s what people here call da tou xia (大头虾) or big head prawn. We went for the latter since it tastes a lot better and it’s the traditional prawn to go into big prawn noodles.

prawn noodles in coconut

It’s absolutely delicious! My dad was still full so me and my dear shared a coconut bowl of the tom yam big prawn noodles. There’s actually not a lot since the volume inside of a coconut is rather small (the husk makes up a large mass of the actual coconut) but it’s the perfect serving for one.

sharing plates

There’s one large big head prawn inside split into four and about a fistful of noodles but it tastes soooo good – the broth is spicy and savory and sour and sweet at the same time, this really hits all the notes. I wished we ordered a coconut bowl each but that would be too much since we just ate lunch.

coconut juice

We also ordered coconuts for drinks (RM 3.50 each) and my dear tried their new homemade coconut pudding (RM 6). The coconut pudding is very popular – almost every table ordered it, and we wanted to check it out too. It’s made in-house with coconut milk and coconut juice and it’s not the same thing as the coconut jelly that we have in KL and Thailand. It’s sweet and the perfect counter-balance for the tom yam big prawn noodles.

coconut pudding

The tao geh nio gave me a strange look when I paid the bill and she said I looked familiar and I told her about how I used to make the hour long drive down just to eat their noodles and wrote the original review they printed out six years ago. Haha. This is a relatively new dish – it was just launched last year so if you haven’t been back in a while, I would highly recommend Glory Cafe’s Coconut Tom Yam Big Prawn Noodles.

glory cafe us

It’s definitely worth the time to drive down but keep in mind that they’re very full during weekends and the last order is before 4 pm.

Pig blood curd

pork blood

I was pleased to find pork blood during lunch and I went back again yesterday to get some more of it. There’s good pig blood curd and bad ones and it’s all in the making of this delicacy. There’s a lot of criteria which we go through to pronounce a piece of pig blood curd “good” – texture, taste and mouth-feel.

This one has a firm texture with a hint of iron that tells your brain it’s eating blood and it doesn’t completely dissolve once you chomp down on it. I don’t like excessively mushy pork blood and this one is soft and smooth yet retains a certain firmness – perfect!

I found out that pig blood curd originates from blood rice pudding (a similar preparation to blood pudding/black pudding in the UK) and was initially made with duck! There’s an article in Wikipedia that states that early Chinese villagers turned to chicken as a source of blood due to the high price of duck but it was unable to coagulate so they used pigs instead.

That’s not true as we’ve had awesome chicken blood curd in Thailand – which reminds me, I haven’t blogged about the meal, I was just talking to my better half about the street food stall the other day. smirk

Flap Hops: Emu and kangaroo jerky buttermilk pancakes with homemade dark chocolate sauce and wildberry jelly

flap hops kangaroo emu pancakes

I have had this idea knocking (hopping?) in my head for a while. I’ll stop with the bad puns and say that this is a take on flap jacks – instead of the usual pancakes, it’s made using emu and kangaroo meat, thus it’s a flap hop. Geddit? smirk

buttermilk pancakes mix

I bought this gluten-free buttermilk pancake mix during my last trip to Sydney and haven’t used it. I could have made our own pancakes from scratch but since it was a Sunday morning, I thought I’ll just shake this bottle instead. Plus, I wanted to see how gluten-free pancakes made from rice/tapioca flour and potato starch stacks up with the real deal.

buttermilk pancakes kangaroo

You will need:

  • Buttermilk pancake mix
  • Emu jerky
  • Kangaroo jerky
  • Dark chocolate buttons for baking
  • Butter
  • Wildberry jam

buttermilk pancakes emu

I got the wildberry jam (or jelly, as Mel would call it) from an import grocery shop here a while ago – it’s a mixture of strawberries, blueberries and blackberries made by Hank’s Jam (also of Australian origin) and thought it’ll go well as an acidic counter-balance to the dark chocolate sauce.

emu kangaroo jerky

I did a few test batches of the buttermilk pancakes before finally settling on a size I wanted. Just before one side is done I inserted pieces of the emu and kangaroo jerky into the still-bubbling pancake mix.

melting chocolate

My better half also set up a bain-marie for melting the chocolate buttons. Keep in mind that when melting chocolate, the boiling water should never touch the bottom of the receptacle you put the chocolate buttons in. These are high quality dark chocolate buttons meant for baking – you can find them in any bakery provisions store. I also put in a dab of butter.

kangaroo emu jerky

After my buttermilk pancakes have set with the emu and kangaroo jerky inside, I flipped them over to brown the other side and added a smear of dark chocolate sauce on it.

chocolate smear

My dear also cut up some kiwifruits, which I added into the “crater” where I started the chocolate smear from.

emu kangaroo pancake

It was a very delicious breakfast that we made yesterday morning – I would have liked some sunny-side up eggs with it too but the kangaroo and emu jerky added that savory taste and the sweetness of the dark chocolate is balanced by the wildberry jam. :)

Sunday breakfast: Japanese square persimmons and a smoked Virginia ham sandwich

japan square persimmons

Look at this! It’s square persimmons from Japan! I’ve seen square Japanese watermelons before (apparently, they’re easier to pack) and with their penchant of all things square, the humble persimmon has not been spared this treatment.

square persimmons

I bought two of this last night. It’s RM 25 for two – each square persimmon costs RM 12.50! I got it on promo though so it was 50% off. It felt just the right amount of squishy so I thought it’ll be alright. It’s not cheap though – one bite will cost you RM 6.

japanese persimmons

We had it for breakfast this morning after chilling it in the fridge – the square persimmons are really sweet and juicy! We both loved it! The skin is very thin and not tough at all so you can eat it if you want but the epitome of decadence is to just eat the flesh inside. A delicious start to the day!

virginia ham gouda cheese

I also made us sandwiches for breakfast. You will need:

  • Smoked Virginia ham
  • Crab pate
  • Arugula (rocket leaves)
  • Gouda cheese slices
  • Thick sliced bread
  • Eggs

scrambled egg

I made a sunny side up egg for myself and a “scrambled egg” over easy with milk, pepper and salt for my dear. She also wanted a open face sandwich while I opted for tradition as we had a really thick sliced milk loaf. I also omitted the crab pate and Gouda for hers but it’s essentially the same sandwich…just more work for me since we like our eggs different.

Kidding, dear! smirk

kewpie sandwich sauce

I fried the thick milk bread with butter for the additional crisp. Her version is a single slice with the over easy scrambled egg, one slice of smoked Virginia ham and rocket leaves, served up as is. She added some of that dreadful Kewpie sandwich sauce she likes on top.

I don’t use salt, pepper or any other condiments for mine coz I reckon the ham, crab pate and Gouda cheese has more than enough flavor! (and the fragrant butter to fry the bread too)

gouda cheese

I spread a bit of crab pate on one slice of the bread and added two (2) slices of Hormel smoked Virginia ham. It was on special – I asked for 150 grams and got 148 grams (6 thin slices) for RM 10.35. It’s less than RM 2 per slice! I fried the other side with butter and put the Gouda cheese on top so it’ll melt and slid my sunny side up egg and some arugula in.

I love sunny side up eggs coz the yolk just oozes out when you slice the sandwich!

virginia ham sandwich

Sunday breakfasts is something we both look forward to – we get groceries before and see if there’s anything new. The square Japanese persimmons gets two huge thumbs up from us! I’ll wake up early and make a sandwich (or sometimes it’ll be her who cooks). I have amassed quite a lot of sandwich recipes!

open face sandwich

It’s not crappy store-bought commercial bread with unusual ingredients for experimentation and a laugh either. I think my cooking has improved a lot and my sandwiches now are more, dare I say it, artisanal (even sounds anally-retentive from the last two syllables ;)). I should put up a Top 10 lists of the best sandwiches I’ve made, a new list with artisan bread and ingredients like prosciutto. smirk

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