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. "several complements such as onion, cherry". Sambal isn't made from cherry.
2. "The ingredients are grinded using traditional tool made usually from wood or plastic." . in this period, we could use a modern tool, such as Blender. we also couldn't use plastic for grinded the ingredients.
3. "...many tourists avoid it" . i dont think they avoid sambal, they even make challenges to eat sambal.
4. "locals eat it in almost daily basis as their main meal." locals didn't use sambal as they main meal, they use it for additional.
A N O T H E R . I N F O R M A T I O N . O F . S A M B A L
Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Various recipes of sambals usually are served as hot and spicy condiments for dishes, such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto soup.
- varieties of sambal from Indonesia:
Sambal asam
Sambal balado
Sambal colo-colo
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