Procedure Text for Culinary

What is the main ingredient in Rawon?

• Chicken

• Fish

• Beef

• Tofu

How much water is used to prepare Rawon?

• 1 liter

• 2 liters

• 3 liters

• 4 liters

Tags

CCSS.3.MD.A.2

Which ingredient gives Rawon its distinctive black color and unique flavor?

• Turmeric

• Keluak paste

• Lemongrass

• Candlenuts

How long should the beef be simmered to become tender?

• 30 minutes

• 1 hour

• 2 hours

• 3 hours

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

What are the garnishes suggested for Rawon?

• Bean sprouts, fried shallots, lime wedges, sambal, salted eggs, and steamed rice.

• Lettuce, tomatoes, cucumbers, and steamed rice.

• Basil leaves, coriander, and chili slices.

• Spring onions, garlic chips, and boiled eggs.

To make the spice paste, combine shallots, garlic, candlenuts, ground coriander, ground cumin, ground turmeric, and ______ in a blender or food processor.

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

The spice paste should be sauteed until ______ and the oil separates from the paste.

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.9-10.3

CCSS.RI.9-10.5

After adding the sauteed spice mixture to the pot with the simmering beef, continue to simmer for another ______ minutes.

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Garnish the Rawon with bean sprouts, fried shallots, lime wedges, sambal, and serve with steamed rice and ______.

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Keluak paste is essential for the distinctive ______ color and unique flavor of Rawon.

Tags

CCSS.RI.11-12.5

CCSS.RI.6.5

CCSS.RI.7.5

CCSS.RI.8.5

CCSS.RI.9-10.5