What's in the kitchen on 28 July 2013?

Today's chicken gyoza showed a much improvement in terms of appearance and crispness compared to last preparation. 

Crispy chicken gyoza prepared by frozen gyoza using Happycall to steam-fry.  First pour about 1 tbsp olive oil into the medium hot pan. Arrange the frozen gyoza in the pan avoiding touching each other. Pan-fried till the base of the gyoza become golden, pour in dilute flour water (1/4 tsp flour mixes with 60g water). Close the lid to steam the gyoza.  When all the water has been evaporated, open the lid and allow the base to fry to crisy golden.

Serve hot with black vinegar and shredded ginger :)

A sweet cooling dessert brewed with bit size white fungus, dried longan, candied winter melon bits, Chinese barley, sago pearl, wolfberry, red dates, honey date, pandan leaf and rock sugar. A yummy dessert to be serve cold during a hot day. 

I omitted the black fungus this time as it seemed to dampen the clear and subtle appearance of this dessert. 

A failure is a step closer to success. 

Practice do produce better result each time.