PTS PRACTICE ENGLISH FOOD PROCEDURE TEXT

GROUP : 3 AN-NUR IKHWAN

GROUP NAME : 1. NAUFAL ZIDAN AQILAH

2. FIKHAL FARELIAN
3. ARIA DUTA EL KAHFI
4. FAHRI RIFAT A
5. EGANANDA DIAS AGUSTAF
6. GHIFARY AZIZAL NUR ROKHMAN
7. RAMA RASYID WARDANA
8. FAITH FADHIL ZHAFRAN
9. DHIA ARYASATYA BASKARA
MENTOR : DEVI KARDILA M.Pd

FOUNDATION AL-MADINAH KARAWANG

SEKOLAH MENENGAH PERTAMA ISLAM TERPADU (SMPIT)

AL-MADINAH

Jl.Siliwangi-KODIM (Bunderan Kepuh), Nagasari, Karawang

Email : [email protected], website : al-madinah.sch.id

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 LIST OF CONTENTS

LIST OF CONTENTS ........................................................................................................ 1

CHAPTER 1 INTRODUCTION........................................................................................ 3
A. Food Background...................................................................................................... 3
B. Food overview........................................................................................................... 3

CHAPTER 2 FOOD PROFILE ...................................................................................... 4

A. Type Of Food........................................................................................................... 4
B. Production Process.................................................................................................. 4
C. Food Location ......................................................................................................... 4
D. Food Name ............................................................................................................. 5

CHAPTER 3 FOOD DESCRIPTION .......................................................................... 6

A. Product advantages and disadvantages .................................................................. 6

CHAPTER 4 FOOD SUITABILLITY ANALYSIS ..................................................... 8

A.PROFIT ........................................................................................................... 8

CHAPTER 5 CLOSING ................................................................................................. 9

ATTACHMENT ........................................................................................................ 10

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 CHAPTER 1
INTRODUCTION

1. Background
A.) Procedure Text
Procedure text is a text that explains, informs, or helps the reader on how to make or use
something. usually, this text begins with "How to..." For example, "How to operate..." or "How to
make..."

B.) Pempek
Pempek is a traditional Indonesian dish from Palembang, typically made with fish and sago
flour. Here's a brief background:

Pempek is a beloved culinary creation hailing from Palembang, Indonesia, renowned for its
unique blend of fish and sago flour. This dish has roots in the Palembang region of Sumatra,
where it has been a culinary staple for generations. The core ingredients include fish, mainly
mackerel or tenggiri, combined with sago flour and seasoning to craft a distinctive dough. The
dough is shaped into various forms and then fried to perfection. Pempek is often served with a
flavorful, tangy sauce known as "cuko" made from palm sugar, vinegar, chili, and tamarind.
Traditionally, Pempek is a symbol of Palembang's rich culinary heritage and has gained popularity
not only within Indonesia but also internationally for its delightful taste and cultural significance.

C.) Business Overview

Pempek has many shapes ranging from the usual to the egg-filled submarine shape. This food
is made from softly ground fish mixed with starch or sago flour, as well as a composition of
several other ingredients such as eggs. This food is usually served with vinegar sauce and
cucumber slices.

D.) GOAL
- To know how to make pempek
- To know how to make food traditional from indonnesian
- To hone the ability to make food from other regions

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 BAB 2
FOOD PROFILE

A. Type Of Food

Pempek is included in the category of traditional food originating from one of the cities in Indonesia,
namely Palembang.This food can make the body healthy because it contains protein, carbohydrates, fat,
calcium, phosphorus, and iron. Traditional foods are foods and dishes that are passed down from
generation to generation or have been consumed for generations. Traditional foods and dishes are
traditional in nature, and may have historic precedents in national dishes, regional cuisines, or local
cuisines. Pempek is included in the category of traditional food originating from one of the cities in
Indonesia, namely Palembang.This food can make the body healthy because it contains protein,
carbohydrates, fat, calcium, phosphorus, and iron. Traditional foods are foods and dishes that are passed
down from generation to generation or have been consumed for generations. Traditional foods and
dishes are traditional in nature, and may have historic precedents in national dishes, regional cuisines, or
local cuisines.Production process
a. Ingredients and equipment

No Ingredients
1 Mackerel fish meat 250g
2 Sago flour 20 Tablespoons
3 Egg 2 items
4 Flavouring to taste
5 Salt 1 Teaspoon
6 Brown sugar 1 item
7 Water 250ML
8 Tamarind to taste
9 Sugar 1 Teaspoon
10 Soy sauce 1 Tablespoon
11 Jayenne Pepper to taste
12 Garlic 2 Items
13 Cooking oil to taste
14 Palm sugar to taste
No Equipment
1 Knife
2 Food Processor
3 Stove
4 Pan
5 Food filter

b. Ways Of Making
Prepare the Fish Paste:

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 a. Blend mackerel fish with salt and water until smooth.
b. Strain the mixture to obtain a smooth fish paste.

Mixing and Shaping:

a. Combine the fish paste with tapioca flour, water, and seasoning (salt, sugar, and
flavorings) to form a dough.
b. Shape the dough into small, elongated pieces resembling fishcakes.

Cooking:
a. Boil water in a pot.
b. Once boiling, gently slide the shaped dough into the boiling water and cook until
they float to the surface.

Frying:
a. Remove the cooked dough from the boiling water and let them cool.
b. Cut the dough into slices and deep-fry until golden brown.

Making the Sauce (Cuko):

a. Combine tamarind, palm sugar, garlic, chili, salt, and water in a pot. Cook until
it thickens.

Serving:
a. Serve the fried pempek with the cuko sauce and optionally with noodles or rice
cakes.

B. Name Food
The name of food is pempek

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 BAB 3
FOOD DESCRIPTION

A. Product advantages and disadvantages

a) Practical and attractive packaging

Creating practical and attractive packaging for pempek involves incorporating
vibrant designs, showcasing the product, and ensuring it's easy to carry and store.
Consider using lively colors, images of the dish, and a sturdy, compact design for
convenience. Don't forget to highlight the key features and benefits of the pempek
inside.

b) An affordable price
This pempek is made from ingredients that are easy to find at a relatively cheap
price. Therefore, this product has an affordable price among students and adults. Apart
from providing a feeling of fullness, it can also delay hunger.

1) Superiority
a) An affordable price .
b) Using quality raw materials
c) Can be consumed practically

2) Weakness
a) Eating pempek too frequently can lead to an increased risk of obesity, high
cholesterol, high blood pressure, and heart-related health issues. Remember to
maintain a balanced and varied diet.

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 BAB 4
THE FEATURE

Introduction:
Pempek is a traditional Indonesian dish made from fish paste and tapioca
flour. It's a popular delicacy originating from Palembang. Follow these steps
to create your own delicious pempek at home.

Ingredients:

 Mackerel fish meat 250g

 Sago flour 20 Tablespoons
 Egg 2 items
 Sugar 1 Teaspoon
 Flavouring to taste
 Water 250ML
 Cooking oil to taste
 Tamarind to taste
 Palm sugar to taste
 Garlic 2 items
 Soy sauce 1 Tablespoon
 Salt 1 Teaspoon
 Jayenne Pepper to taste
 Brown sugar 1 item

Steps:

1.Prepare the Fish Paste:

a. Blend mackerel fish with salt and water until smooth.
b. Strain the mixture to obtain a smooth fish paste.

2.Mixing and Shaping:

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a. Combine the fish paste with tapioca flour, water, sugar, and seasonings to
form a dough.
b. Shape the dough into small, elongated pieces resembling fishcakes.

3.Cooking:
a. Boil water in a pot.
b. Once boiling, gently slide the shaped dough into the boiling water and
cook until they float to the surface.

4.Frying:
a. Remove the cooked dough from the boiling water and let them cool.
b. Cut the dough into slices and deep-fry until golden brown.

5.Making the Sauce (Cuko):

a. Combine tamarind, palm sugar, garlic, chili, salt, and water in a pot.
Cook until it thickens.

6.Serving:
a. Serve the fried pempek with the cuko sauce and optionally with
noodles or rice cakes.

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 BAB 5
CLOSING

Pempek is the epitome of Indonesian cuisine, rich in cultural values. In this paper, we have
studied the history, ingredients, production process, variations and socio-economic significance
of pempek. By gaining a deeper understanding of pempek, we aim to preserve the authenticity
of Indonesian cuisine and foster an appreciation for this diverse cultural heritage.

It is imperative to continue promoting pempek locally and internationally, so that the global
community can discover and embrace this dish. In addition, efforts to preserve traditional
recipes and practices in pempek making must be made, given the threats posed by
modernization and shifting cultural dynamics.

Overall, pempek transcends its delicacy, becoming a symbol of Indonesia's cultural richness
and culinary diversity. By understanding and preserving pempek, we contribute to preserving
Indonesia's unique and precious culinary heritage.

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