——— descriptive text: the food of hell from indonesia

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T H E  F O O D  O F  H E L L  F R O M  I N D O N E S I A

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.
Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,  tomato, ‘terasi’, sugar, and salt. The ingredients are grinded using traditional tool made usually from wood or plastic. 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.

I N C O R R E C T  I N F O R M A T I O N

1. Sambal isn't made from cherry.
2. We couldn't use plastic to grind the ingredients.
3. We didn't use it as a main meal, but as an additional.
4. We could use a modern tools such as blender to grind the ingredients, in case we didn't have any traditional tool.
5. Sambal's texture isn't always smooth, it can be coarse too.
6. A lot of tourist didn't avoid sambal. Instead, they tried it and they even made a challenge to eat sambal.

A N O T H E R  I N F O R M A T I O N  A B O U T  S A M B A L

Sambal is a spicy, chili based sauce or relish that is popular in many countries across Southeast Asia, especially Indonesia and Malaysia. The sauce consists of ground or pureed chilies and may include small amounts of other ingredients such as citrus juice, shallots, fruit, salt, sugar, or other spices. Making this spicy chili paste is a way to preserve chilies and is often used when fresh chilies are not available.

There are hundreds of varieties of sambal that vary depending on the type of chilies used, other added ingredients, texture, and region in which it is made.

Flavor: Popular chilies used to make sambal include: habanero, cayenne, bird’s eye, and lombok. The heat level of the sambal is directly related to the type of chili used. Depending on whether or not sugar or fruit are added to the sambal, there may be a hint of sweetness to compliment the heat.

Texture: The texture of sambal ranges from a coarse relish to a smooth puree. Traditionally, sambal is made using a stone mortal and pestle to grind the chilies and other ingredients into a paste.

How to Use Sambal: Traditionally sambal is used as an all-purpose condiment. It may be added to noodle dishes, soups, stews, meat, rice, and even eggs. Sambal can also be used to add heat and flavor to marinades, dips, sauces, and spreads.



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