Procedure Text

Howdy howdy howdy fellas?! 🤩

Im in such a huge good mood, big energy. Hope you all doing great, too. Because im going to tell you more about the procedure text ✌️

Let's take a look on what the dictionary said:

So in conclusion, procedure text is a text that describes how to do or make something, explained step by step, to get a certain result.

This type of text is a common text that we usually see in our daily life. 

For example, i have this tteokbokki recipe from Drive Me Hungry's website.

HOW TO MAKE TTEOKBOKKI

Tteokbokki (떡볶이) is a popular Korean street food made of soft, chewy rice cakes cooked in a sweet and spicy sauce made of Korean red pepper paste, also called gochujang. 

Tteokbokki, also spelled ddukbokki or ddeokbokki, literally translates to 'stir fried rice cakes' in Korean. It's made with a specific kind of rice cake called garae-tteok, which is a long cylinder shaped rice cake that's cut into 2 inch long pieces. 

There's many variations to tteokbokki including the sauce and various additions. The sauce can range from soupy to dry and additions can include fish cakes (eomuk), hard boiled eggs, ramen noodles, dumplings (mandu), vegetables, and even cheese. 

•Ingredients•

1. Korean rice cakes - Use long cylinder shaped rice cakes called garae-tteok. They usually come in a sealed vacuum packed bag and are sold in the refrigerated or frozen section of any Korean or Asian grocery store.

2. Anchovy stock packet - This is added to water and boiled to make anchovy stock, which is the base of this tteokbokki sauce. Substitute with just water or any other stock if you can't find this.

3. Gochujang - Also called Korean red pepper paste. It's a fermented red chili paste full of umami, spice, and a bit of sweetness.

4. Korean red pepper powder - Also called gochugaru. This has a earthy, slightly sweet, and fruit flavor. I don't recommend substituting this with any other chili flakes as gochugaru has a specific flavor that's unique to Korean food.

Note: You can make this a vegetarian or vegan tteokbokki by omiting the fish cakes, anchovy stock, and eggs. Substituting the stock with water or vegetable stock and add vegetables like cabbage and carrots. 

1. Start by making the tteokbokki sauce. Mix the gochujang (Korean red pepper paste), gochugaru (Korean red pepper powder), soy sauce, garlic, and sugar in a small bowl and let the flavors combine. 

2. Meanwhile add the anchovy stock packet and water to a large, deep pan and bring it to a boil. Once it boils, remove the stock packet and add the red pepper paste. 

3. Once the tteokbokki sauce comes to a boil, add in the rice cakes and boil it for about 5 to 8 minutes or until soft and tender. 

4. After about 5 minutes, the sauce should slightly thicken and the rice cakes should be tender. If your rice cakes were hard or dry to begin with, you'll need to boil it for a few more minutes. 

5. Next, add in the rice cakes and any optional ingredients like hard boiled eggs, vegetables, or dumplings (mandu). 

6. Once the fish cakes and vegetables are cooked and tender, turn off the heat and add in any pre-cooked noodles and finish with a drizzle of toasted sesame oil. 

7. Finally garnish with scallions and sesame seeds. 

VARIATIONS

- Add the following optional ingredients in the last 5 minutes: 

1. Hard boiled eggs

2. Mandu (Korean dumplings)

3. Vegetables - cabbage, carrots, onions 

Add the following after turning off the heat and right before serving: 

1. Cheese - After adding the cheese, cover with pan with a lid and wait for it to melt before serving.

2. Ramen noodles - add ¼ cup more stock to the tteokbokki and toss to combine.