recipe

Ingredients

250 gram shredded blanched cauliflower, or shredded cabbage

150 gram shredded carrot

2 scallions, thinly sliced

150 gram all-purpose flour

50 gram rice flour

1 teaspoon salt

1 teaspoon sugar

1 teaspoon ground pepper

250 ml ice cold water

5 cloves garlic, peeled and grated

1 egg

oil for deep frying

Commonly served with

Thai chilies

tomato ketchup

chili sauce/sambal of your choice

Instructions

In a mixing bowl, combine all purpose flour, rice flour, salt, sugar, and ground pepper. Add water and mix well, make sure there are no lumps.

Add grated garlic and egg into the batter. Mix well.

Add shredded blanched cauliflower/cabbage, shredded carrot, and sliced scallions into the batter and mix well.

Put the bakwan batter in the fridge while we heat up the oil to keep the batter as cold as possible.

Pour enough oil in a pot for deep frying. Once a bit of batter dropped into the oil bubbles immediately, the oil is ready. If you have a thermometer, wait until the oil reaches 170 Celsius (340 Fahrenheit).

Remove bakwan batter from the fridge. Use a small laddle (or ice cream scoop) and drop a laddleful of vegetables mixture into the hot oil. Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel. Repeat until all batter is used up.

Serve immediately with some Thai chilies, or a combination of tomato sauce and chili sauce.

From the text above, what is the best goal/ aim?

• How to Make Berkedel

• How to Make Bakwan

• How to Make Mendoan

Ingredients

250 gram shredded blanched cauliflower (Indonesian: bunga kol), or shredded cabbage (Indonesian: kol)

150 gram shredded carrot (Indonesian: wortel)

2 scallions (Indonesian: daun bawang), thinly sliced

150 gram all-purpose flour (Indonesian: tepung terigu)

50 gram rice flour (Indonesian: tepung beras)

1 teaspoon salt

1 teaspoon sugar

1 teaspoon ground pepper

250 ml ice cold water

5 cloves garlic, peeled and grated

1 egg

oil for deep frying

Commonly served with

Thai chilies

tomato ketchup

chili sauce/sambal of your choice

Instructions

In a mixing bowl, combine all purpose flour, rice flour, salt, sugar, and ground pepper. Add water and mix well, make sure there are no lumps.

Add grated garlic and egg into the batter. Mix well.

Add shredded blanched cauliflower/cabbage, shredded carrot, and sliced scallions into the batter and mix well.

Put the bakwan batter in the fridge while we heat up the oil to keep the batter as cold as possible.

Pour enough oil in a pot for deep frying. Once a bit of batter dropped into the oil bubbles immediately, the oil is ready. If you have a thermometer, wait until the oil reaches 170 Celsius (340 Fahrenheit).

Remove bakwan batter from the fridge. Use a small laddle (or ice cream scoop) and drop a laddleful of vegetables mixture into the hot oil. Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel. Repeat until all batter is used up.

Serve immediately with some Thai chilies, or a combination of tomato sauce and chili sauce.

The Social Function of the text is.......

• to explain about How to make Bakwan

• to persuade about How to make Bakwan

• to amuse about How to make bakwan

HOW TO MAKE AN INSTANT NOODLE

Ingredients:

Water

Instant noodles

Steps:

Boil some water, around 500ml to the kettle or saucepan until the water shows large bubbles.

Prepare your favorite instant noodles, put the noodles in to the saucepan and let it soaked for 2-3 minutes.

Put the seasonings to the bowl.

When the noodles are soft and tender, pour it to the bowl together with the water.

Mix the noodles and seasoning altogether.

And it’s ready to serve.

How long do we need to boil the noodles?

• 1-2 minutes

• 2-3 minutes

• 3-4 minutes

HOW TO MAKE AN INSTANT NOODLE

Ingredients:

Water

Instant noodles

Steps:

Boil some water, around 500ml to the kettle or saucepan until the water shows large bubbles.

Prepare your favorite instant noodles, put the noodles in to the saucepan and let it soaked for 2-3 minutes.

Put the seasonings to the bowl.

When the noodles are soft and tender, pour it to the bowl together with the water.

Mix the noodles and seasoning all together.

And it’s ready to serve.

When should we take the noodles to the bowl?

• when the water ready boil

• after the noodles are drained

• when the noodles are soft

......the carrot into small pieces

• slice

• cut

• mix

.........the water for 3-4 minutes

• pour

• warm

• boil

.................... bakwan ready to serve

• first

• then

• finally