Generic Structure of Procedure Text

Generic Structure dari procedure teks ada 3 yaitu:

1. Aim/goal

➡️ Pertama adalah tujuan,

• Biasanya Terletak pada judul teks
• Karena untuk menunjukkan tujuan dari teks tersebut.

Jawaban A.

✔️ To tell the reader How to Make Rendang Curry

2. materials/Ingredients

➡️ Kedua adalah bahan atau alat

• Bahan-bahan atau alat yang diperlukan dalam langkah-langkah untuk melakukannya.

Jawaban B.

✔️ The materials to make Rendang Curry is 1 lb. chicken pieces and SAUCE:

• 1/2 can good-quality coconut milk
• 2 Tbsp. fresh finely chopped lemongrass
• 1 onion, peeled and quartered
• 4 cloves garlic
• 1 thumb-size piece galangal (or ginger)
• 1-3 red chilies, depending on how hot you like your curry
• 3/4 Tbsp. tamarind paste
• 1 Tbsp. brown sugar
• 2 tsp. dark soy sauce
• 4 Tbsp. fish sauce
• 1/2 tsp. turmeric
• 1 heaping Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 1 tsp. shrimp paste

3. Series of Steps/methods

➡️ Terakhir, tahapan

• Berisi cara, metode, atau langkah-langkah yang dilakukan
• Sampai mencapai tujuan sesuai teks tersebut.

Jawaban C.

✔️ The steps:

1. Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar.
2. Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.
3. Place sauce in a wok or pot over medium-high heat. Add chicken pieces plus the whole star anise and stir well. Continue stirring occasionally as you bring to a boil. Then reduce heat to a simmer. Do not cover, as you want the sauce to reduce and become thicker.
4. Allow the curry to simmer, stirring occasionally, for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan).
5. Serve directly from the wok/pan with any extra sauce poured over. Garnish with a sprinkling of fresh coriander. This dish can also be served with flat bread. Enjoy!

Pelajari lebih lanjut

Procedure Text: yomemimo.com/tugas/21482761

Detail Jawaban

Mapel: B. Inggris

Materi: Procedure Text

Level: JHS

Kode Soal: 5

Kode Kategorisasi: 9.5