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Student name (Reg no.) & Student name (Reg no.)

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Student name (Reg no.) & Student name (Reg no.)

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Using appropriate sensory descriptors (Attribute list found in GC>Classwork>Practical lesson), evaluate the following outcome of the Apple Muffin that you have prepared, in a paragraph:

1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

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1. The appearance came out as light golden, the size was 3/4.

2. The taste is a bit moist but its mostly flaky.

3. The texture on top was hard but the inner part was slightly moist

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This muffin looks golden and quite small it smells really good and also looks delicious. It is 3/4 full and has tiny bits of apples in it.

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1. Pale brown

2. sweet

3. soft

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Appearance: Pale yellow or brownish

Aroma: A little sweet

Texture: Soft

Taste: Sweet

The general cupcake tasted a little sweet, not too much sweetness. I do think it was baked just nice, as it was not too watery and too burnt.

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the apperence is pale yellow surface and the texture tender and the taste is sweet

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It is dense but soft and it's nice , I think I over beat it that is why it is dense.

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1. The appearance is white-ish golden and it has a sort of smooth surface. The color of the muffins is pale yellow but they should be brown on the surface. These muffins are palm-sized. They are circular in shape after removing the paper outside.

2. Tastes: Muffins tastes milky and soft and also they are sweet inside. It has a strong taste of vanilla extract as it is very flavourful.

3. Texture: These muffins are moist inside and chewy outside. The texture might have some holes but the texture still good. There is a dense smell of vanilla .

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1. It came out gold and a little bit yellow on the top 3\4

2. The taste was sweet and tender

3. the texture was soft and nice but when eating the apple part it was soft and quite moist

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Buttery aroma, with a greasy and smooth surface. The flavour was quite stale, with a tinge of sweetness. Overall, I feel the muffin could be put in the oven for a longer period of time.

Appearance: Light pale yellow

Texture: Moist

Taste: Sweet, but not cooked enough

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1.dark brown

2.sweet

3.soft

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1. The muffin was light brown , on top of the muffin is round and it was was 2/4 size

2. The muffin was sweet, including the diced up apples

3. The texture was moist and soft

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Have you seen this before? If so, where or when?

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Have you seen this before? If so, where or when?

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Upload a photo/ image to show what you had for lunch or dinner yesterday. You may choose to use:

>Image search or

>Draw function (using your stylus) or

>Generate an AI image

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1. Using S-E-A-R, propose 3 changes to your meal to meet the recommendations of My Healthy Plate so that the meal is balanced.

2. Empathy: consider and discuss your needs when modifying the dish.

(Eg: I choose to grilled chicken over steamed chicken as there will be more texture and colour to the chicken)

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The appearance of the muffin was light brown and the size of the muffin was of my palm. We expected better results but we were pretty happy with what we had made. The taste was sweet but we felt that it was not as flaky as it was supposed to be instead it was more moist. The texture on top looked hard however the inner part was moist.

In the end, we were very happy with our muffin and hope that we can do better next time.

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The texture of the muffin was crumbly, the surface was more of a golden yellow color but the insides were more of a pale color. The taste of the muffin was sweet and buttery with a hint of vanilla. It was quite chunky as the apple were a bit too big and not cut well but overall the muffin was quite well baked.It was quite small but still delicious.

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The muffin looks pale yellow.It is underbaked,we could have let it sit in the oven for abit longer so that it would have been golden brown and perfectly baked.The shape of the muffin is flat and round therefore we could have stirred it a bit more to reach the ideal amount of air space.It tasted very sweet and the apple pieces were too chunky.We should have sliced the apple pieces thinner instead.The texture of the muffin was soft,moist and crumbly.

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The appearance of the muffin was pale yellow and seemed a little undercooked as it did not reach up to our expectations of getting a well baked, goldish-brown muffin. The small bits of tunnel made it clear that we had over beaten it and it was dense.

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My healthy plate!

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Tan Jia Xuan's Healthy Plate.

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The appearance is pale brown. On the top, it has cracks and it is round, for the inner muffin, there were a lot of tunnels and it was caused by the over mixing of the batter. It had a light taste of sweetness and it was slightly moist. In terms of flavor, the apple could not be tasted and the apple bits were to small. This could be caused by us rushing as we were running out of time. The muffin was a bit lumpy and the top was a little crumbly and it was uneven. This could be caused by our uneven baking.

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yum

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Student name (register no.) & Student name (register no.)

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Student name (register no.) & Student name (register no.)

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Using appropriate sensory descriptors (Attribute list found in GC>Classwork>Practical lesson), evaluate the following outcome of the Bee Hoon with Gravy that you have prepared, in ONE paragraph:

1. Appearance (colour, shape, size)

2. Taste

3. Texture

**Evaluate = outcome observed + reason for outcome.

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1. Instead of white rice, I could change it to brown rice

2. I could add more varieties of vegetables to get more nutritions

3. Use healthier choice of oil

4. I chose to have omelette instead of boiled eggs as it is not very filling for me

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Appearance: The Bee Hoon looks a bit pale and wet. There is a scent of chicken. This Bee Hoon is stir-fried until it is lightly browned

Taste: the taste is nice but a little bit mushy.

Texture:

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Our bee hoon is pale in color, with no visible sauce, oil, or strong seasoning. The texture of the noodles is soft but slightly springy , while the vegetables add a bit of crunch. At first bite, the dish tasted quite bland, mild and neutral, with barely any saltiness or flavor. But once we added some pepper , it came to life with a spicy kick and much more depth, making it much more enjoyable .

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The Bee Hoon with Gravy looks light brown. The Bee Hoon and the vegetables were moderately stir-fried. The texture of the noodles were slightly mushy. We used taukwa instead of meat as we both were vegetarian. The Bee Hoon tasted slightly salty and the leaned towards savoury. We were pretty happy with our food as it tasted to our delight.

In the end, we could have added an egg properly. Thank you for guidance Mrs Goh!!

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Adhiti and Alexis

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The bee hoon looked dry despite it supposed to be bee hoon with gravy. It also looked very unappetizing. The taste, however, was nicer. It tasted savory and had the fragrance of the sesame oil, because I like the smell and taste of it. The texture was mushy and weird. All in all, the bee hoon was nice and I would probably try making it at home again.

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Apperance: The bee hoon is a little bit brown because I think I cooked it too long and it got burnt or I added too much light soy sauce and it became brown. The portion size of the bee hoon is just nice for me and I could eat it for my lunch. The chicken fillet looks a bit pale and the vegetables were dark green.

Taste: The bee hoon tasted abit bitter because I think I cooked it too long. The chicken fillet tasted peppery as I added too much pepper to it. However, the vegetables, fishcakes, crabstick and the mushroom tasted bland as I did not season it with salt and pepper like I did with the chicken fillet but it tasted good with the bee hoon.

Texture: The bee hoon was thin and soft and I could swallow it with just a few bites. However, the chicken fillet was a little hard and rough on the outside and it was a little dry, and the vegetables had a slight crunch to it. The fishcakes were soft but the skin was a bit tough, the crabstick was also soft but it was broken into pieces as I cooked it too long and the mushroom was a bit chewy. Overall, I think my bee hoon tasted nice as I had put sauces on it which enhanced the flavour of the bee hoon and I would try to make it on my own at home and cook it for my family to eat.

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Name of dish:

Describe briefly the Sensory Evaluation, Strength & Area of improvement for each of the sensory descriptors

1. Taste

2. Texture

3. Appearance

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The muffin has a warm, brown top with small cracks but it mostly was put together. The top muffin has a cross section being shown as i cut it into half and i can see that it is baked well .I also think i was able to manage to get the muffin to rise and brown though it could have rsen higher and fluffier.. Although, it looks quite plain tiny pieces of apple and crunchy walnuts are sticking out. Its texture is soft and fluffy from the banana, slightly chewy from the oats and has a satisfying crunch from the walnuts. The taste is naturally sweet and fruity, with the cinnamon adding flavour.
I prepared the ingredients, mixed the dry and wet components together, folded in the apple and walnuts, and baked the batter until the muffins were cooked through and brown on top.I initially was looking forward to a golden-brown top but i wasnt able to take it out in time. It was supposed to be a simple process, but timing and coordination were key to getting everything done well and i was lacking there.One of the biggest challenges was working within a strict one-hour limit. I had to move quickly but carefully, especially when coordinating with my partner when doing sharing tasks like using the oven, and cleaning up required good teamwork and we had to communicate clearly despite minimal talking. At first, it felt stressful, but I learned to stay organized, divide responsibilities, and support each other efficiently under pressure.
Next time, I could make the muffins more colourful and visually appealing by adding berries, chocolate chips, or a sprinkle of cinnamon sugar on top as i expected the walnuts to peak out looking appetizing but they sunk down causing it to look rather plain.I also want to try playing around with slightly different textures and shapes to make them look as fun as they taste. I also finished the meal off with a glass of milk to feel fulling and also as a great way to end the meal. Overall, the person i made it for, Vedanshi ,said she really enjoyed it despite it looking quite dull.

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Taste: There was a pleasant balance of banana flavour with sweetness from the chocolates, creating a natural and enjoyable taste.

Next time, I must ensure ingredients are well mixed in order to avoid uneven sweetness.

Texture: The muffin had a soft and moist texture inside, showing they were well cooked and not dry.

I could try improving the mixing of wet and dry ingredients to achieve an even crumb and avoid any dense spots.

Appearance: The muffins were golden brown with banana slices on top, giving them a homemade and appetising look.

Next time I could try making the muffins more uniform in size and shape for a neater presentation.

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blueberry banana muffins

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These are the muffin I made. Its name is Vedanshi's Blueberry Oat Muffins!! I also paired it with Soya Milk.

The muffins are golden-brown and on top has blueberries. Their soft tops are slightly cracked. The soy milk adds a refreshing touch, while the bright sunflowers in the background make the presentation more aesthetic.

The muffins have a moist and tender crumb from the blueberry and oats and chewiness. The oats give a slight grainy texture and the blueberries are juicy. The muffins are more towards dense which is how Shreya likes it.

They have a sweet flavour. The oats lend a mild nutty while the soya milk can keep the flavor light.

Overall, Shreya finds the muffin tasty and thinks it has the right amount if sweetness

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my banana choco muffin was sweet with a taste of vanilla but more to banana as i mashed the banana. The banana had a mix with chocolate chips as it melts with the banana. The banana wasn't melted that much but put in the flavour as it tasted nice and sweet. I gave my friend,mia and i to taste as it tasted chunky abit. It still tasted nice with the banana flavour but mia didn't like it because of the banana added in and i didn't like it because i dont eat muffins. At home, my mom tasted it and she said it tasted nice abit from the banana. The looks of my muffin had some chocolate chips displayed abit while i put the strawberry milk at the side for the muffins. My muffin looks abit pale not fulluy baked but i tasted it and it was baked. This dish is for the growing teenager as it is suitable because banana has vitamins A and chocolate chips has vitamins B,B9 and riboflavin. Its healthy for a growing teenager and suitable.

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Taste: The taste of my muffins were sweet and slightly sour since it was paired with blueberries in the muffin. It was flavourful, as it was paired with the blueberries natural sourness and sweetness with bits of chocolate chip inside.

Texture: The texture was quite soft and moist, with just some chunks present. This shows that the muffin was well-baked and not under-baked, which was good

Appearance: The surface of the muffin was a little lighter from golden-brown. The cross section of the muffin shows the blueberries which have been mixed in the batter, and it shows a purplish blue colour, which makes the muffin more colourful.

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my muffins were underbaked and they were pale but risen only the top was baked and it is inedible and my drink is soya milk

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Firstly, my muffins tasted sweet, the chocolate chips made it more sugary, and the muffin was cooked. However, the muffin did not rise up as I did not add in self-raising flour and only wholemeal flour. The appearance was pale and quite small in size. The texture was quite crumbly but soft, as I bit into the muffin, it was hard to keep clean as the crumbs kept falling.

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The taste of

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1. it has a golden brown colour and it rose quite well compared to the first apple muffin practical we did.

2. It tastes sweet, especially with the banana, blueberries and chocolate chips i used.

3. The muffin was moist and the top had a slight crunch as the top harden slighty, was still nice though.

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1. Taste

My blueberry and raisins muffin tasted abit too sweet for me as I think that the blueberry and raisins are already sweet on its own so with the brown sugar that I added into the muffin it became slightly more sweeter but it is not overly sweet for a teenager to eat. But with the milo, it helps to bring down the sweetness of the muffin.

2. Texture

The texture of the mufin was soft but abit too dry because I think I did not add enough milk and ended up being dry. However, the inside of my muffin was uncooked as I think that the oven was not hot enough as I put my muffin in the oven for 25 minutes which should be cooked by then. I also didn't enjoy eating the muffin fully as the inside the muffin was not fully cooked and still had batter inside but the outside of the muffin was cooked so I could only taste the outer part of the muffin and it was abit dry but soft.

3. Apperance

My muffin looked pale even though it was baked for 25 minutes. As I have mention before, I think it could be because of the oven temperature not being hot enough to bake the muffins fully as the inner part of the muffin was not cooked resulting in the muffin being too soft and easily broke into pieces when I tried taking it out of the muffin patty tin. From the cross-section of my muffin you can see that the inner part of my muffin was not fully baked and it was not appetizing to eat.

One of my strengths is that I could manage my time well given the short time period and I could finish baking and cleaning the dishes within the given time frame as I was prepared on how to make my muffins at home and was ready to make it in school and so I was fast in making the muffins and still had time to take a photo of my dish despite it not being cooked on the inside and was quite disappointed. I also thought it would have tasted nice because I put it in the oven for 25 minutes.

One area that I can improve on is adding more fruits and toppings on the mufffin so that my muffin will be more nutritious and healthy for a growing teenager to eat and to make it look more colourful as I realised that my muffin looked pale and was not appetizing to eat and by addings fruits that has bright colours like strawberries or mango could be more interesting for the growing teenager to eat as it makes the muffin look more vibrant in colours. And with the packet of milo, it is the finishing touch to the dish to take away some sweetness from the muffin.

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Write a paragraph to advertise/ promote the Savoury Crumble Tart that you have prepared, using appropriate and accurate sensory descriptors. The paragraph should include:

1. Appearance (colour, surface, shape, etc)

2. Taste (sweet, sour, etc)

3. Texture (juicy, succulent, well-marinated, etc)

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The muffin has a sweet , rich chocolate flavor balanced with the tartness of the blueberries , with a nutty taste from the walnuts.

The mix of sweetness , tartness , and nuttiness makes the flavour enjoyable and different from others.

I could have made sure the muffin was naked a little longer , allowing the blueberry taste to stand out more.

The muffin was very soft and moist with some crunchy walnut bits in between bites.

There is a good balance between the softness and crunchiness of the muffin , making it very delicious and interesting.

I could have made it even softer by changing the baking time to a little longer.

The muffin looks very delicious with a golden brown top with blueberries and walnut pieces as a topping.

It has a very nice presentation with blueberries and chocolate toppings.

I could have put the blueberries and walnut in a even way so it can look neater and better.

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The top is crumbles and the middle are some healthy vegetables. The crumbles tastes like butter which gives off a more buttery taste and abit of its smell the insides tastes like onions mushrooms and other vegetables added in.

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The top is crumbly and it tastes like four and it is pale and the filling is cooked and it tastes nice but I think we added too little filling and too little crumble

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The top of the crumbly tart was very crumbly , golden- brown in colour , and overall well done as does not taste burnt or overcooked. It tasted amazing and looked really delicious both inside and outside of the tart. Something else that I could have done was maybe to add a little more seasoning like the Italian spices or garlic powder to the tart to make it taste a bit saltier as it tasted quite bland.

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1. our crumble tart is kinda golden brown and it has many vegetables noticeable, the chicken is soft inside and it tastes alot like four.

2. it has a very mushy texture and the crumble at the top has been mixed and dissolved into the tart itself, it did not taste at its best but the chicken gave it a pop of flavour which was delicious

3. it tasted very buttery but not wet, nor it was dry inside, the butter was kinda chunky so when we bit into it, we could taste the butter, many flour did not dissolve and was as lumps.

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This is our crumble tart. Our crumble tart had a yellowish-golden crust and the inner was pretty colourful. It also had a crusty-looking surface.

Our crumble tart tasted salty and we think it could be more spicy as we both love spices however the taste was pretty good.

The texture of the outer part was slighty crispy and crumbly and we found it perfect. The inside was mushy and it was probably due to the heating of the vegetable which is normal.

Overall, it was pretty nice.

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1. it is slighty golden brown.

2. it tastes quite good since we placed enough seasoning.

3. its quite crumbly

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1. The appearance of my crumble tart looked a bit wet as I think that I had put too much oil when frying the vegetables, chicken and mushrooms and ended up becoming wet on the inside and outside. The crumble was slightly brown bot could have been browner as I did not have enough time to bake it fully as I was rushing for time.

2. My crumble tart tasted a bit salty as I think that I had put too much salt in my minced chicken and making my crumble art a little salty. The filling on the inside was a bit wet as I had put too much oil when frying but overall it tasted quite delicious with the buttery crumble on the top.

3. The texture of my crumble tart was wet as I had put too much oil in my tart and the crumble was also a bit wet but it still tasted nice despite it being a little wet.

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1. In ONE paragraph, using appropriate sensory descriptors, evaluate the following outcome of the Ondeh Ondeh that you have prepared:

(a) Appearance (colour, shape, size)

(b) Taste/ Flavour

(c) Texture

2. Apart from coconut, identify any TWO other common ingredients frequently used in Malay cuisines. (Eg: Chillies used in making Sambal belachan)

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1. round and pink

2. it tastes like strawberry and sweet

3. its very moist

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1. Its a bright pink and is well coated with the coconut.

2. It is salty with a hint of sweetness.

3. It is very chewy, yet the coconut gives it a slight harder outside.

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1. My ondeh-ondeh was pink in colour, which stood out clearly against the snow-like white coconut it was coated in. The shredded coconut clung to the surface, making it look fluffy, yummy and tempting. When held, the dough felt smooth, soft and slightly sticky, showing how fresh it was and that there were some small parts that wasn’t covered my coconut. When I bit into it, the outer skin was soft and slightly chewy before it broke open. A warm flow of gula Melaka burst in my mouth, tasting rich and sweet sugar with a deep caramel note.This sweetness was balanced by the coconut coating, which added a light salty touch that stopped the flavour from being too sweet. The contrast in the textures made it especially enjoyable. The inside was moist and a bit chewy while the coconut outside was slightly grainy. Each bites was a mix of soft and chewy dough, flowing syrup and a hint of saltiness, creating a dessert that was both sweet and savoury.

2. Other than coconut, rice and turmeric are two common ingredients in Malay cuisine. Rice is a common food eaten in many meals, while turmeric is often used to add colour and flavour to dishes.

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The ondeh ondeh i made is green in colour and has a gooey inside from the melted gulamelka and dough. It was sweet and chewy. The shape was in nice balls, but some broke while boiling. Apart from coconut, other ingredients used in malay cuisines are tapioca flour and gula melaka

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The appearance of our Ondeh Ondeh came out as soft and gooey inside. It was a round shape. It tasted sweet from the Gula Meleka and it was a bit salty from the coconut. The texture was soft and moist.

1. Belekan

2. Dried Chillies

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(1) Our Ondeh Ondeh is green in colour. It looks like a small green ball with white grated coconut on the outside. The Ondeh Ondeh is Sweet from the melted gula melaka and has some little pandan flavour because of the flavouring we added in the dough. It also has a little salty flavour due to the coconut. It has a soft and chewy texture on the outside while the inside is sticky.The grated coconut also gives a flaky feel

(2) Lemongrass and Saffron are common ingredients used in the Malay cuisine.

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1) the ondeh ondeh is orange in colour. It looks round and has nicely coated with grated coconut. There is a generous amount of gula melaka inside. It tastes sweet due to the gula melaka and the banana flavoured ondeh ondeh. However, the coconut gave a slight hint of saltiness. But overall, both flavours balanced each other well. The texture is sticky and chewy, it also feels like mochi. The coconut also gave a slight crunchy feeling.

2) sambal and herbs

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it looks small and round, with a green colour that stands out from the white grated coconut coating, making them look soft and inviting. When I take a bite, the first taste is slightly salty from the salted coconut, but it turns sweet as the melted palm sugar flows out. The texture is furry on the outside because of the coconut while the dough itself is chewy due to the flour. inside, it feels juicy and sticky as the warm palm sugar fills the mouth.two other common ingredients in Malay cuisine are rice, which is a staple food eaten in many meals, and spices such as turmeric, which is often used to add colour and flavour to dishes.

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Our ondeh ondeh was in a deep pink colour and there was not enough gula melaka and they were bite sized. It tasted like gula melaka coconut and banana. The coconut was dry and fury.Apart from coconut, other ingredients from the malay cuisines are gula melaka and chili

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The Ondeh Ondeh prepared had a smooth, round shape about the size of a small marble, with a vibrant pink colour that looked fresh and appetising. The taste was rich balanced by the light saltiness of the grated coconut coating. In terms of texture, the outer layer was soft, slightly chewy, while the melted sugar inside was thick and syrupy, creating a pleasant contrast with the fluffy, moist coconut on the outside.

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(forgot to take photo)

the ondeh ondeh is a bright orange in colour, small and round. the texture was soft and chewy. it tasted sweet from the gula melakau. two other ingredients that are common in malay dishes are chillies and tumeric

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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)

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the appearance is golden brown and it greasy and its shape is a semi circle. its taste not to salty. and the texture is crispy.the aroma smell slightly burnt.

fish sauce and dark soy sauce.

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The appearance is a golden brown and looks cooked well.

The taste is savoury and salty.

It is crispy on the outside and soft on the inside.

soy sauce, sesame oil.

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The appearance of the dumpling is like a little rounded in shape. The taste of the dumpling is savoury and slightly sweet, texture is chewy

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The appearance is watery-like and a see through filling with corn, mushroom, chicken and many other foods that carry loads of nutrients, the colour is beige like and it looks very wrinkly the taste is very savoury even though it is boiled and it was scrumptious. The texture is very soft and chewy it was not a very nice texture,

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make a picture of a boiled dumpling and another dumpling cut in half

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(a)It is see through , has a shape of a semi-circle .

(b) the taste is very flavourful , with a bite you can already taste the ingredients , that was placed inside.

(c)It is very crunchy because of the ingredients , but also quite soft because of the dumpling skin.

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1. V1 is fried dumplings. My dumplings were fried. They had a golden-brown colour and a greasy appearance on both sides showing that it was well cooked. The inside of the cross-section looks tender and moist. It is a crescent shape with a lot of filling inside. The flavour is savoury, slightly salty and oily which means I added a bit too much oil . The aroma is savoury with a mild nutty smell from the chestnut. The texture of the dumplings was crispy and a bit greasy on the surface but the inside was soft and moist. V1 had a more appealing appearance as compared to the V2 boiled dumplings. The boiled dumplings were a bit more pale and light colour. They had a milder flavour and weren’t as oliy as less oil was used. They were softer and a bit more chewy. In conclusion, both types of dumplings were equally as pleasant but if I had to chose I would chose fried dumplings as I personally prefer crispy over softness.

2. Fish sauce and garlic

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1. V1, which are the fried chicken dumplings, had a more appealing appearance compared to V2, the boiled chicken dumplings. The fried dumplings were golden brown in colour with a slightly crispy skin, while the boiled dumplings were pale and light in colour. The fried dumplings had a richer and more savoury flavour because the frying process enhanced the aroma and added a slightly roasted taste. The boiled dumplings had a milder flavour. The chicken in both dumplings were different in texture. The fried dumplings' chicken had a chewier texture while the boiled dumplings chicken were softer. Rhe fried dumplings also had a crispy outer skin with a juicy and tender filling inside, creating a pleasant contrast. The boiled dumplings had a softer and smoother texture throughout, with a slightly chewy dumpling skin and a moist filling. Overall, both versions were delicious, but the fried dumplings provided a stronger flavour and crispier texture, while the boiled dumplings offered a lighter and softer one.

2. Garlic and ginger.

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We had made Fried Dumplings while our friends made boiled dumplings. We can see that the fried dumpling (V1) has a golden brown outering while the boiled dumping (V2) is white. The shape of the dumpling is the same and the size is the same size as my palm. The appearance of the inner part looked very similar, it was colourful due to the different types of vegetables used. The Fried dumpling had a crispy texture with the vegetables being soft while the Boiled Dumpling had a chewy outer texture with the same texture of vegetables being soft. The taste of the Dumplings is savoury but slighty earthy.

Garlic and Shitake Mushrooms

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1. The dumpling we made was the boiled one, it did not look as appealing as the fried one but the taste wise was as good as the fried one. The boiled dumpling looked pale and unappetizing while the fried dumpling look golden brownish and way more appetizing. The texture of the boiled dumpling was soft n the skin was a bit sticky when left without water, the texture of the fried dumpling was really crispy and harder to chewy compared to the boiled dumplings.

2. sesame oil and garlic