The weirdest food I have tried...

This was a Korean cuisine made of small octopuses. I tired it in the Noryangjin Fish Market during my second trip to Korea with my family. Before the trip, we planned to get a taste of it as we saw a video clip on Facebook showing how others try it and we thought that it would be an interesting experience. It's turned out to be a weird experience eating the raw octopus which was still moving in my mouth. Flavored only with some sesame oil and seed, it was honestly not delicious indeed.

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The weirdest food I have ever tried

This was a piece of Taiwanese fried chicken... but with chocolate spread on the surface! I tried it in Taiwan during last reading week. We bought this because some locals recommended this to us. The chocolate was dark chocolate, which was not too sweet. It matched well with the salty fried chicken. We thought it would be very weird but it actually tasted great! Hazel

First experiment by Priscilla

First Experiment by Priscilla Preparation Figure 1 As shown in figure 1, I used 4 types of flour including strong flour (高筋麵粉), glutinous rice flour (糯米粉), rice flour (沾米粉) and wheat flour (澄麵) to make 4 little Tangyuan for each type. Measuring t ransparency after cooking Figure 2 Glutinous Rice Flour Strong Flour ...

Third experiment by Priscilla

After two trials of making TangYuan, we want to change our experiment as follow: Hypothesis: Chilling TangYuan for days will affect the time to make them float and well-cooked (Comparing with not chilled) Chilling TangYuan with containers will affect the time to make them float and well-cooked (Comparing with those without container) Variables: Controlled variable: size of each Tangyuan, amount of water used for cooking Independent variable: Chilling time, Chilling with or without container Dependent variable: Time needed to make the dough float and well-cooked Material: 60g Glutinous Rice Flour 50mL water 1 plastic bag 1 plastic box 500mL Boiling Water 1 pot 3 bowls Electronic scale Timer Experiment procedures: Mixed 60g glutinous rice flour with 50mL water to form a dough Divided the dough into 12 similar portion and mold each portion into a ball shape Chilled 5 dough balls without container ...

to be confirm...

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