# data[].attributes.body
The surface of the pie was quite soft and mushy as we did not have enough time to bake the pie for it to become crispy and brown. We also ran out of cheese in the class, so our pie was quite incomplete, but the first two pies were okay. :)

# data[].attributes.body
1.The Eurasian Baked Shepards Pie has a golden brown layer on the top. The inside looks warm. The crispy outside mixes well with the smooth warm inside. It has a bit of sweet and salty flavour from the tomato sauce and cheese.

2. chilies and vinegar

# data[].attributes.body
1. Which idea challenged my thinking the most?

2. Did I change my opinion during the discussion? Why?

3. Which sustainability concept did I use most effectively?

4. How well did I listen and respond to others?

5. What would I do differently in a future discussion?

# data[].attributes.body
1. the colour of the shepherds pie was a pale yellow colour, it was not crispy the flavour was salty due to the mash potatoes and tangy due to the tomato sauce and it was creamy due to the mash potatoes

2. vinegar and salt

# data[].attributes.body
1)The colour of the shepherd's pie is slightly golden brown and was slightly crispy on the top.The flavour was salty from the meat filling and the texture was soft and creamy from the mash potatoes.

2)Vinegar,chillis

# data[].attributes.body
a) it is a light yellow and the size is quite good

b)it tastes salty and savoury

c)its texture is soft and crunchy

Two ingredients are vinegar and mustard seed

# data[].attributes.body
1. Food Influencer Review (One Paragraph)

The Eurasian Baked Shepherd's Pie is a feast for both the eyes and the taste buds. Its a little but of golden-brown mashed potato topping is beautifully baked with a lightly surface, while the generous, hearty portion reveals a rich filling of savoury minced meat and colourful vegetables. Every bite is packed with a delicious blend of creamy, buttery potatoes and a rich, aromatic meat filling, creating a comforting and satisfying flavour. The texture is delightful, with a crispy top layer, smooth mashed potatoes, and tender, juicy minced meat, making this dish the perfect combination of comfort and tradition.

2. Two Common Ingredients Frequently Used in Eurasian Cuisine

3. Candlenut – Used to thicken curries, stews, and spice pastes while adding a rich, creamy flavour.

4. Tamarind – Commonly used to give dishes a tangy, slightly sour taste, especially in curries and sauces.

# data[].attributes.body
a) it is yellow and golden brown

b) it is savoury

c) soft

# data[].attributes.body
1) The colour of the shepard’s pie was golden brown from the baking of the cheese, the shape of the pie was circle from the tins we put it in and it was about or bigger then the size of my plam. It tasted cream because of the mashed potato, cheesy from the cheeseand slightly sour from the tomato sauce also the texture was crunchy form the vegetables we put and also slightly sour mushy from the mashed potato

2) tamarind and vinegar

# data[].attributes.body
1. This Eurasian Baked Shepherd's Pie has a golden-brown top and a filling that looks warm and comforting. It is rich with the right blend of herbs. The crispy cheese topping goes perfectly with the soft mashed potatoes and chicken filling for a delicious bite.

2. Belacan

Tamarind

# data[].attributes.body
1. You are a food influencer, in ONE paragraph (using appropriate sensory descriptors) describe the sensory outcomes to promote the Eurasian Baked Shepherd's Pie for a famous Eurasian Restaurant:

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Identify any TWO common ingredients frequently used in Eurasian dishes/ cuisines. (Eg: Candlenut, etc)

# data[].attributes.body
Ethnic group: Chinese

Dish one: fried dumpling

Dish 2: pan fried rice with vegetables.

# data[].attributes.body
ethnity group:malay

dish 1 :nasi goreng

dish 2 : sup[ ayam

# data[].attributes.body
ethnic: malay

dish 1 ) nasi goreng

dish 2) chicken soup

# data[].attributes.body
Ethnic group: Eurasian

dish 1: shepherds pie

dish 2 : sugee cake

# data[].attributes.body
Ethnic Group: Malay

Dish 1 - Ondeh Ondeh

Dish 2 - Pandan Chiffon Cake

# data[].attributes.body
Ethnic group: Eurasian

Dish 1: Devil's curry

Dish 2: Pan-fried fish with calamansi

# data[].attributes.body
Ethnic Group: Chinese

Dish 1: Kung Pao Chicken

Dish 2: Spicy Cucumber Salad

# data[].attributes.body
ethnic group : Malay

dish 1 : ayam pangang kunyit (tumeric chicken)

dish 2 : nasi goreng

# data[].attributes.body
dish 1 : shepherds pie

dish 2: coconut snowball cookies

# data[].attributes.body
Ethinc group: Chinese

Dish 1:stir fried Kai lan with scrambled eggs at the side

Dish 2: Chicken dumpling soup

# data[].attributes.body
the shepherds pie's potato wasn't mashed properly but overall it taste good. the chicken, peas carrots and corn was soft and the bread pudding was nice. even though I forgot to add the egg inside, I made scrambled eggs and made it into a sandwich with leftover chicken, egg and the bread pudding. the texture was soft.

# data[].attributes.body
Ethnic Group: Malay

Dish 1: Mee goreng

Dish 2: Ondeh-ondeh

# data[].attributes.body
Ethic Group: Malay

Dish #1: Sambal Egg.

Dish #2: Begedil.

# data[].attributes.body
Ethnic group: Malay

dish 1 : Nasi-Lemak

dish 2 : Ondeh-ondeh

# data[].attributes.body
Dish 1: Mee Goreng

Dish 2: Kuih Ketayap

# data[].attributes.body
Ethnic group: Malay

Dish1: Nasi Lemak

Dish2: Acar

# data[].attributes.body
Ethnic group : Malay

Name of dish 1 : Nasi Lemak Goreng

Name of dish 2 : Rojak

# data[].attributes.body
ethnic group: malay

dish 1: ondeh ondeh \

dish 2 : mee goreng

# data[].attributes.body
Ethnicity: Malay

Dish 1: Laksa

Dish 2: Pisang Goreng

# data[].attributes.body
Ethnic group: Chinese

Name of dish 1: Chicken and Vegetable Dumplings.

Name of dish 2: Dou Miao Stir Fry

# data[].attributes.body
Ethnic dish: Chinese

dish 1- Fried Rice

dish 2- Dumplings

# data[].attributes.body
Ethnic group: Chinese

Dish 1: Yong Tau Foo

Dish 2: Steamed egg with minced chicken

# data[].attributes.body
ethnic Group : Malay

Dish 1 : roti canai

Dish 2 : ondeh ondeh.

# data[].attributes.body
Ethnic group : Malay

dish 1: Ondeh Ondeh

dish 2: Telur dadar

# data[].attributes.body
Ethnic group: Malay

Dish 1: Ipoh Hor Fun

Dish 2: Ondeh Ondeh

# data[].attributes.body
Ethnic group:Malay

Name of dish 1:Malay Chicken curry

Name of dish 2:Nasi-goreng

# data[].attributes.body
Ethnic group: Malay

Dish 1: Curry Puffs

Dish 2: Kueh Talam

# data[].attributes.body
ethnic group: malay

dish 1: nasi goreng

dish 2: bagedil

# data[].attributes.body
both of my dishes are chinese and

the name of my dishes are

steamed prawns

Tofu with miced chicken

# data[].attributes.body
ethinc group: malay

dish 1 : ondeh ondeh

dish2 : kuih bahulu

# data[].attributes.body
dish 1 : nasi goreng

dish 2 : ondeh ondeh

# data[].attributes.body
Ethnic group: Indian

Name of dish 1: Murtubak

Name of dish 2: Chicken curry

# data[].attributes.body
dish 1 - hainanese chicken rice

dish 2 - oyster omelette

# data[].attributes.body
Ethnic group: Malay

Dish 1: Mee Goreng

Dish 2: Sambal Goreng

# data[].attributes.body
VB on the left, VA on the right

# data[].attributes.body
its is golden brown and is crispy

# data[].attributes.body
1. it is golden brown it is an oval shape. the taste was abit salty from the seasonings it was also sweet when dipped into the yoghurt. it was crispy 2. tumeric and chili powder

# data[].attributes.body
it appears golden brown it is cirluar although some is not it is around smaller than my fist

it taste salty and a little peppery and the sauce is minty and tangy due to yogurt

the texture iscrispy on the outside and soft on the inside due to frying the outer layer

# data[].attributes.body
Upload ONE close-up photo of both ethnic dishes.

Ethnic group: Chinese/ Malay/ Indian/ Eurasian (indicate)

Name of dish 1:

Name of dish 2:

# data[].attributes.body
Upload ONE close-up photo of both ethnic dishes.

Ethnic group: Chinese/ Malay/ Indian/ Eurasian (indicate)

Name of dish 1:

Name of dish 2:

# data[].attributes.body
1) the apperance of the one on the top is the gram flour which was much darker because of the original colour of the flour and the one on the bottom is l the one used with plain flour and it is lighter compared to the gram flour one. The taste however, for the plain flour one tasted rather bland as we did not add enough seansons but both had a great umami taste.The texture of the plain flour one was slightly crisper as it was cooked for a longer time while he gram flour one was also crispy but it was also quite gressy.

2) Some common ingredients are ginger and green chillies, ginger usually used for the curry base along with garlic and green chillies used to make the dish even more spicy.

# data[].attributes.body
(a)The aloo pakora is golden-brown in colour with slightly darker edges. The pieces are irregular in shape, mostly round or oval slices with uneven batter coating. Each piece is small to medium in size, roughly bite-sized.

(b)The taste is savory and mildly salty, with a light potato flavour. The mint yogurt sauce adds a cool, slightly tangy flavour.

(c)The texture has a crispy outer layer and a soft, tender interior. The surface is slightly rough, while the inside potato is smooth. The sauce is smooth and creamy, contrasting with the crisp coating.

2.turmeric and cumin are sometimes used in Indian cuisine.

# data[].attributes.body
The pakora on the left is variation 2, and the one on the right is variation 1.the plain flour one looks lighter and not as crispy, while the gram flour one looks thicker and more crispy.this is because gram flour makes a denser batter that coats the potatoes better, whereas plain flour gives a lighter coating.so overall, you can clearly see a difference in both texture and appearance between the two.

# data[].attributes.body
the top one is VB and the bottom is VA , both the aloo pakora had a crunch taste and the colour was golden brown

# data[].attributes.body
The outside of the Aloo Pakora is golden-brown and crispy yet the inside is soft.The yogurt is also creamy and smooth making it a perfect blend of texture in your mouth when eaten.

# data[].attributes.body
The potato on the left is the one coated with plain flour and the potato on the right is the one with gram flour. The one with gram flour looks much more orange than the one in plain flour. Both potatoes were crispy and round.

Apart from paprika, coriander is also used in Indian cooking. Coriander seeds and leaves are staples in Indian kitchens, both bringing a unique dimension to dishes. Coriander seeds have a slightly citrus flavour with a crunchy texture, whereas coriander leaves are often used as a garnish to add a burst of freshness to a dish. Cumin seeds are another popular spice used when cooking Indian cuisine. Their distinctive taste can be described as nutty, earthy, and slightly smoky, making cumin seeds a fundamental ingredient in various spice blends and curry recipes.

# data[].attributes.body
Its a flat circle shaped, golden brown and looks and it looks a little rough and cracked on the outer coating. it taste savory and a little spicy. The texture it crunchy and warm but also creamy from the yogurt.

two other ingredients that are used in indian dishes are cumin and turmeric.

# data[].attributes.body
1. It looks crispy, round but with some extra sauce clinging on.

2. the potatoes itself tastes sweet,while the white sauce was sour and minty

3. It has a somewhat rought and bumpy texture.

4. tumeric and cumin.

# data[].attributes.body
It is golden brown and it has a crispy texture.

# data[].attributes.body
The upper one is VB . The lower one is VA

# data[].attributes.body
crispy texture, golen brown colour.

# data[].attributes.body
The one on right is VA, the two on the left is VB

# data[].attributes.body
Cross section of gram flour coated and plain flour coated

# data[].attributes.body
1. In ONE paragraph, compare the difference between VA & VB using appropriate sensory descriptors to evaluate the:

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Apart from Paprika, identify any TWO other common ingredients frequently used in Indian dishes/ cuisines. (Eg: Curry powder, etc)

# data[].attributes.body
1. The boiled dumplings had a slightly paler colour and was less flavorful compared to the pan fried dumplings and while the pan fried dumplings had a crispy golden shell, the boiled dumplings were more soggy and pale.

2. Green onions and garlic

# data[].attributes.body
1.v1(boiled0 look translucent , the texture is chewy and soft , and it taste bland as I put little oil.

v2(fried) It look golden yellow , the texture is crispy and it taste a little bit oily and salty 2.Garlic , sesame oil.

# data[].attributes.body
1. The chicken and vegetable dumplings had a golden brown colour on the outside because they were pan-fried, allowing the surface to crisp up while the boiled one had a pale yellow colour. The boiled one tasted slightly bland compared to the shallow fried one

2. Aromatics such as Ginger, Garlic and Scallions. Shaoxing Wine which is rice wine is used for cooking, marinades, and deglazing pans.

# data[].attributes.body
1. The boiled dumpling was pale and the skin of the dumpling wrapper was smooth, as compared to the fried dumpling, which had a golden brown colour and rough dumpling wrapper. Both dumplings had the same, flavourful and slightly salty taste, because they both had the same filling inside. The fried dumpling was crispy, while the boiled dumpling was softer and easier to bite.

2. In Chinese cuisine, oyster sauce and scallions are commonly used.

# data[].attributes.body
1.The outside of the pan fried dumpling has a crispy and golden brown colour while the boiled dumplings have a white and translucent while also being very soft

2.the boiled dumpling was quite bland while the pan fried dumpling has that oil taste

3.The boiled dumplings were quite dry without any water however the pan fried dumplings had a very nice crispy but soft in the inside texture

two other ingredients are: oyster sauce and vinegar

# data[].attributes.body
the steamed dumpling had a very chewy texture and and the filling was juicy and savory

the fried one was very crispy and the filling was slightly dry we could also add more filling and shouldn't have fried for so long but the crunch of the dumpling was satisfying

# data[].attributes.body
the fried dumplings are crispy and golden brown some are big and some are small

the dumplings have a salty taste

# data[].attributes.body
It looks moisty and smooth as the boiling soften up the food.

It taste very juicey because the chicken is soft and it also taste savoury and comforting.

# data[].attributes.body
the dumplings were golden brown, as wall as they were really flavourful as we added alot of the ingredients the texture was crispy and crunchy

# data[].attributes.body
Version 1, which is the boiled version, is soft and easy to bite into. This version is also slightly translucent as we can see the filling inside. Version 2, which is the fried version, is crunchy. The colour is golden brown. The filling for both is chewy from the mushroom, and crunchy from the water Chestnut. It is also peppery

# data[].attributes.body
1a.) the fried dumpling (left) was golden brown in color while the boiled dumpling (right) was pale white and slightly translucent.

1b.) the fried dumpling was a little bland compared to the boiled dumpling.

1c.) the fried dumpling was crunchy and a little drywhile the boiled dumpling was soft.

2.) sesame oil,vinegar.

# data[].attributes.headline
Nur myiesha adeleea and Jia Ning , 19 & 20

# data[].attributes.subject
Nur myiesha adeleea and Jia Ning , 19 & 20

# data[].attributes.body
The steamed dumpling smelled warm and savoury. The texture was soft and slightly chewy with a juicy filling of tender chicken and vegetables. It tasted mild and comforting.

The shallow-fried dumpling smelled more toasted. The outside was completely crispy, while the filling inside stayed juicy. It tasted richer and more satisfying because of the crunch.

# data[].attributes.body
a) it is light beige, with the meat being very visible, the size is average to big, the middle part is see through

b) It tastes a little bland but has a pinch of spiciness, there's a deep savoury aroma with a slightly smoky flavour, the scallop inside is crunchy, making it just the right amount of flavour as its not too salty as well

c)Its texture is soft and chewy but the wrapping is slightly sticky

2. Garlic and scallions

# data[].attributes.body
The one the left is boiled by us and the one on the right is fired by the other group

# data[].attributes.body
(the one on the left is boiled, the one on the right is fried)

1. The boiled dumpling had a pale yellow, almost white colour to it, while the fried dumpling was golden brown in colour, as well as having a few small bubbles in its skin due to being fried. The boiled dumping had a soft texture, being easy to bite into or cut open, while the fried dumpling had a crispy texture and was thicker. This is because during the frying process, the hot oil rapidly dehydrated the skin of the dumpling, causing it to be drier and crispier. As for the taste, in my opinion, the fillings tasted roughly about the same, but the skin of the fried one tasted more salty and oily than the boiled one.

2. Some ingredients used are shaoxing wine (used to add a sweet flavour) and ginger (tastes slightly spicy, can be used to remove fishy smells or tastes)

# data[].attributes.body
1. appearance: translucent cover and gold cover. taste: flavourful texture: soft

# data[].attributes.body
a) the boiled dumpling are smooth and the fried has a darker look

b) the boiled dumpling is chewyand flavourful while the fried dumpling has a nice flavour

c) the boiled dumpling has a soft texture while the fried has a rougher texture

2) seseme oil, msg

# data[].attributes.body
1. In ONE paragraph, compare the difference between V1 & V2 using appropriate sensory descriptors to evaluate the:

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Apart from light soya sauce, identify any TWO other common ingredients frequently used in Chinese dishes/ cuisines. (Eg: Ginger, Sesame oil)