Procedure Text

How To Make Rendang Minyeuk

Do you like rendang? If you do, I think you need to try this traditional food from Aceh called Rendang Minyeuk. After you taste it, maybe you can compare it with rendang Padang and tell me what is the difference  between them. These simple steps will show you the way to serve Rendang Minyeuk in your house.

Ingredients

1 kg meat, cut into 20-25 pieces

5 clove of shallots, make it into thin slices

1 stalk of lemongrass, smash it

3 cm of galangal, smash it

1 tablespoon of lime essence

2 piece of Kaffir Lime leaf

5 tablespoon of cooking oil for sauting

3 tablespoon of fried coconut

1 liter of coconut milk

 

Spices ( Grind all )

8 clove of shallots

4 clove of garlic

10 stalk of red chili

1 tea spoon of coriander

½ tea spoon of pepper

½ tea spoon of caraway seed

Procedure

1. Heat some cooking oil on a frying pan and then sauté shallots, all of the spices, kaffir lime leaf, lemongrass and galangal until you can smell the aroma. After that, add the lemon essence and coconut milk into it, stir it evenly until the mixture looks oily. And then lower the flame level.

2. Put the meat into the mixture, stir and cook it until the texture of the meat become soft (A). . . add the fried coconut into it, stir the mixture until the color turns brown.

 Rendang Minyeuk is ready, serve it with ketupat and Sayur Godog.

What is the advantage for the reader after reading the text above?

• The reader knows how to make rendang minyeuk

• The reader knows how to consume rendang minyeuk

• The reader knows how to choose a good rendang minyeuk

• The reader knows how to serve rendang minyeuk beautifully

How To Make Rendang Minyeuk

Do you like rendang? If you do, I think you need to try this traditional food from Aceh called Rendang Minyeuk. After you taste it, maybe you can compare it with rendang Padang and tell me what is the difference  between them. These simple steps will show you the way to serve Rendang Minyeuk in your house.

Ingredients

1 kg meat, cut into 20-25 pieces

5 clove of shallots, make it into thin slices

1 stalk of lemongrass, smash it

3 cm of galangal, smash it

1 tablespoon of lime essence

2 piece of Kaffir Lime leaf

5 tablespoon of cooking oil for sauting

3 tablespoon of fried coconut

1 liter of coconut milk

 

Spices ( Grind all )

8 clove of shallots

4 clove of garlic

10 stalk of red chili

1 tea spoon of coriander

½ tea spoon of pepper

½ tea spoon of caraway seed

Procedure

1. Heat some cooking oil on a frying pan and then sauté shallots, all of the spices, kaffir lime leaf, lemongrass and galangal until you can smell the aroma. After that, add the lemon essence and coconut milk into it, stir it evenly until the mixture looks oily. And then lower the flame level.

2. Put the meat into the mixture, stir and cook it until the texture of the meat become soft (A). . . add the fried coconut into it, stir the mixture until the color turns brown.

 Rendang Minyeuk is ready, serve it with ketupat and Sayur Godog.

What should we do before adding the lemon essence and coconut milk into it?

• Heat some cooking oil on a frying pan and then sauté shallots, all of the spices, kaffir lime leaf, lemongrass and galangal until you can smell the aroma

• Stir it evenly until the mixture looks oily. And then lower the flame level

• Put the meat into the mixture, stir and cook it until the texture of the meat become soft

• Rendang Minyeuk is ready, serve it with ketupat and Sayur Godog

How To Make Rendang Minyeuk

Do you like rendang? If you do, I think you need to try this traditional food from Aceh called Rendang Minyeuk. After you taste it, maybe you can compare it with rendang Padang and tell me what is the difference  between them. These simple steps will show you the way to serve Rendang Minyeuk in your house.

Ingredients

1 kg meat, cut into 20-25 pieces

5 clove of shallots, make it into thin slices

1 stalk of lemongrass, smash it

3 cm of galangal, smash it

1 tablespoon of lime essence

2 piece of Kaffir Lime leaf

5 tablespoon of cooking oil for sauting

3 tablespoon of fried coconut

1 liter of coconut milk

 

Spices ( Grind all )

8 clove of shallots

4 clove of garlic

10 stalk of red chili

1 tea spoon of coriander

½ tea spoon of pepper

½ tea spoon of caraway seed

Procedure

1. Heat some cooking oil on a frying pan and then sauté shallots, all of the spices, kaffir lime leaf, lemongrass and galangal until you can smell the aroma. After that, add the lemon essence and coconut milk into it, stir it evenly until the mixture looks oily. And then lower the flame level.

2. Put the meat into the mixture, stir and cook it until the texture of the meat become soft (A). . . add the fried coconut into it, stir the mixture until the color turns brown.

 Rendang Minyeuk is ready, serve it with ketupat and Sayur Godog.

What is the suitable conjunction to complete the sentence?

• so that

• but also

• even though

• after that

How to Make Bregedel Tempe

 

The ingredients:

 

150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying

Here are the instructions:

 

Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.

Which statement is TRUE about the instruction?

• We need a big fire to make the oil become hot

• We bought to drop the tempe around ten or twelve at two times

• We fork to flatten the shape of tempe

• We fry the tempe before golden brown

How to Make Bregedel Tempe

 

The ingredients:

 

150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying

Here are the instructions:

 

Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.

What is the main ingredient of the bregedel tempe?

• Tempe

• Bregedel Tempe

• Tempe and egg

• Tempe, flour, and seasoning stock

How to Make Bregedel Tempe

 

The ingredients:

 

150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying

Here are the instructions:

 

Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.

When do we add the egg in making bregedel tempe?

• Between we mash the tempe and shape the tempe

• After we shape the tempe and before we mash the tempe

• Before we shape the tempe and mix the tempe with seasoning stock

• While we shape the tempe

How to Make Bregedel Tempe

 

The ingredients:

 

150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying

Here are the instructions:

 

Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.

What is the generic structure of the text?

• Goal - equipment - steps

• Goal - materials - resolution

• Goal - materials - steps

• Goal - ingredients - resolution

How to Make Bregedel Tempe

 

The ingredients:

 

150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying

Here are the instructions:

 

Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.

What is the social function of this text?

• To inform the readers about Bregedel Tempe

• To retell about Bregedel Tempe

• To describe Bregedel Tempe

• To describe how to make Bregedel Tempe

How to Make Bregedel Tempe

 

The ingredients:

 

150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying

Here are the instructions:

 

Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.

The language feature of this text is ...

• Present tense

• Past tense

• Imperative

• Gerund

"Fry until golden brown on both sides, drain on absorbent..." (last line) The italic word has the closest meaning to ...

• Flat

• Plate

• Dry

• Getter