Descriptive text

The Food Of Hell From Indonesia

1.             Identification :

Famous as one of the best tropical countries, Indonesia provides tons of uniqueness and excitement. Its nature, culture, and art always bring millions of tourist each year. However, this time we are going to talk about one thing, Indonesia’s cuisine, in particular Sambal.

Sambal or sambel is infamous among tourist as the food of hell for its undeniable ability to make the consumer produces tears and sweat when eating. Produced using chili as its main ingredient, sambal is indeed taste extremely spicy.

       General Description :

Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, bell pepper,  tomato, ‘terasi’, sugar, and salt. The ingredients are grinded using traditional tool made usually from wood. The texture is smooth with a vibrant color of green and red, depending on which chili you use.

Infamous among tourists for its spiciness, many tourists avoid it. However, some of them are challenged and try to eat it. Those who dare to try usually will get stomach ache or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as their main meal.

The Food Of Hell From Indonesia

Famous as one of the best tropical countries, Indonesia provides tons of uniqueness and excitement. Its nature, culture, and art always bring millions of tourist each year. However, this time we are going to talk about one thing, Indonesia’s cuisine, in particular Sambal.

Sambal or sambel is famous among tourist as the food of hell for its undeniable ability to make the consumer produces tears and sweat when eating. Produced using chili as its main ingredient, sambal is indeed taste extremely spicy, however not all sambal taste very spicy, there is even a sambal that is not spicy, depending on the taste of each person.

Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, bell pepper, but not all sambal in Indonesia wear bell pepper, tomato, ‘terasi’, sugar, and salt, and there are additional ingredients like soy sauce. The ingredients are using traditional tool, but now we can use other tools like 'ulekan' that made of stone, and if we want to be practical and the texture more smooth we can use a blender.The texture of sambal is smooth with a vibrant color of green and red, depending on which chili you use.

famous among tourists for its spiciness, many tourists avoid it. However, some of them are challenged and try to eat it. Those who dare to try usually will get stomach ache or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as their main meal. In my opinion, not all locals use sambal as a basic food because not all foods