HOW TO MAKE BERGEDEL TEMPE
What you need :
150 g tempe
2 table spoons of tried shallots
3 kefirs of lime leaves
1 table spoon of flour
1 egg
1 cup of vegetable oil for frying
Spice paste :
3 large chilies, seeds removed
3 small chilies
2 red shallots
2 cloves of garlic
½ tea spoon of coriander seeds
½ tea spoon of salt
¼ tea spoon of shrimp paste
What to do :
Mash the tempe with a fork, or place in the bowl of a food processor and blend until it resembles coarse bread crumbs.
Grind the spices in a mortar and pestle, or place in the bowl of a food processor and blend to a smooth paste.
Put the mashed tempe in a bowl and mix with the spice paste, fried shallots and lime leaves. Stir in the flour, followed by the egg.
Shape the tempe into fritters the size of a golf ball and flatten a little with a fork.
Heat the vegetable oil in a wok over a medium flame. When the oil is hot, drop the fitter into the oil, five or six at the time.
Fry until golden brown on both sides, drain on absorbent paper, and serve hot with rice.
Q: What is the social fuction of Procedure text?