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.
In the Indonesian, there are as many as 300 varieties of sambal. These different types of sambal are from different region of Indonesia, such as Sambal Cibiuk from Cibiuk.
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.
Sambals usually are served to add hot and spicy flavor to a meal, usually served with lalab or raw vegetables. Meals like fried fish, fried chicken, etc are usually tastes good with sambal.
Inaccurate info :
1. ... several complements such as onion, cherry, tomato, ‘terasi’, sugar, and salt. ... (paragraph 4, line 2). There's no Indonesian sambal with cherry as it's complementary ingredients.
2. ... The ingredients are grinded using traditional tool made usually from wood or plastic ... (paragraph 4, line 3). The traditional tool is not made out of wood or plastic, it's made of stone usually called 'ulekan'.
3. ... Though super spicy, locals eat it in almost daily basis as their main meal. ... (paragraph 5, line 4). We don't eat sambal as our main meal.
4. ... Infamous among tourists for its spiciness, many tourists avoid it. ... (paragraph 4, line 2). I think many tourist are curious about it, so they don't avoid sambal but they're trying to find it.
1. ... several complements such as onion, cherry, tomato, ‘terasi’, sugar, and salt. ... (paragraph 4, line 2). There's no Indonesian sambal with cherry as it's complementary ingredients.
2. ... The ingredients are grinded using traditional tool made usually from wood or plastic ... (paragraph 4, line 3). The traditional tool is not made out of wood or plastic, it's made of stone usually called 'ulekan'.
3. ... Though super spicy, locals eat it in almost daily basis as their main meal. ... (paragraph 5, line 4). We don't eat sambal as our main meal.
4. ... Infamous among tourists for its spiciness, many tourists avoid it. ... (paragraph 4, line 2). I think many tourist are curious about it, so they don't avoid sambal but they're trying to find it.
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