SAMBAL : The Food Of Hell From Indonesia

The Food Of Hell From Indonesia

"Sambal"

.

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.

Description

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 stomachache or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as their main meal.

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!

I think no. For example,

1. Sambel isn't a main meal because sambal is categorized as additional food. Indonesia's main meal is rice. If we eat sambal as main meal, where we get the carbohydrate? Chili only contains vitamin C and protein and it's not enough for us.

2. Equipments needed to make sambal are not only from wood or plastic, but we also use 'cobek' from stone. If you use tool from plastic for make sambal, I think the plastic will be easily-damaged.

3. Not all sambal use terasi, there are various kind of sambal like sambal bawang, sambal goreng, sambal petis, sambal kecap, etc.

4. Not all tourist avoid sambal, in fact they are curious to try sambal. Why? Because sambal will give them hot sensation and they will feel challenged by sambal.

5. Generally sambal doesn't use cherry because it has sweet taste. If we want to add sweet taste to sambal, we use gula jawa, gula aren, or sugar.

6. Not all person who eat sambal will get stomachache. How if the sambal is not spicy, like sambal kecap? You won't get stomachache.

7. Although chili is the main ingredient, not all sambal will have extremely spicy taste. Depend what kind of chili we use. For example, Cabe keriting don't have extremely spicy taste.