Sambal

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 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.

Sambal is one of the typical elements of Indonesian dishes, Malay is also found in the culinary of South Asia and East Asia. There are various variations of sambal originating from different regions.

There are several types of chili that are spread in Indonesia and has its own characteristics of each, for example there are sambal terasi, sambal pecel, sambal mangga, sambal tumpeng, sambal dabu-dabu, and others.

Sambel also has its own benefits that are useful for human life, such as anti-cancer, can m, lose weight, can relieve symptoms of cough and flu, prevent stroke, and healing scratches.

Sambal is famous of its delicacy, to make a good sambal there are some tips and tricks that we can use, the first one is when will make chili, choose fresh chilli. Do not let any one foul. second, Save the remaining chili in the right way. Discard the stem, then wash it clean. Drain until dry, just put in a plastic bag that has been drilled. Or use an airtight container. Store in the refrigerator. Third, If you want to chill raw, make it when will be eaten. Adjust the amount of sauce with the needs of one meal, because the rest is less delicious if it is left long. Do not forget to wash chilli and other spices before being pulverized. Use boiled water and wash thoroughly. The last one isChili sauce is more durable or durable than raw sauce. When cooked until cooked and fragrant, cooked chilli can last for two days.

 Eating sauce, usually makes a bad odor on our hands and mouth, it can be handled in several ways, contonya using orange nipi and mint aroma

Instructions!

1. Analyze the text for its identification and general description in your blog! Highlight blue for the identification part, and green for general description part.
2. Do you think all of the information in the text is true and correct? If not, find any incorrect information about the topic in the text! Write down below on what you think is wrong and give your correction!
3. Develop the text by adding extra information. You can search in Google as source. Highlight the information that you add in the text using a light red color.

Answer

2. a. Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,  tomato, ‘terasi’, sugar, and salt. On that sentence, i think there is something wrong that sambal is made by using cherry in its produce. If we use cherry in sambal, we will never hear that someone says sambal is extremely spicy, but we will hear that sambal is extremely sweet. So, for me, sambal mostly just made by chili, salt, sugar, onion or other things that can make it spicy not sweet.

b. The ingredients are grinded using a traditional tool made usually from wood or plastic. Tools that we can use to make sambal literally is not from plastic because I think it will melt down the traditional nature of the sambal itself. It usually uses something that made of wood, stone, or such other traditional things that will make the taste of sambal doesn't change.

c. 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. Actually the main meal of Indonesian people is rice not sambal, sambal just being the side dishes of what Indonesian people eat.