Descriptive Text

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. (Identification)

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. (identifacation)

Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, bell pepper,  tomato, ‘terasi’, sugar, and salt. The ingredients are grinded using traditional tool made usually from wood. The texture is smooth with a vibrant color of green and red, depending on which chili you use. (general description)

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 a stomach ache or turn very red and sweaty in the face. Though super spicy, locals eat it on an almost daily basis as their main meal. (general description)

Why is sambal so popular in the archipelago and almost be the main food, not just a complement? This is because the culinary arts Nusantara is a cold dish. So chili becomes an important thing in every cuisine. The spicy taste of chili not only gives an appetizing flavor but also has a function as a substitute for hot temperature.

The information that I think wrong is "The ingredients are grinded using a traditional tool made usually from wood..." because the ingredients are grinded using a tool made usually of stone. next information that wrong is " Though super spicy, locals eat it in almost daily basis as their main meal" because I think sambel not the main meal for us but it is such complement when we eat something. and last that i think wrong is "Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, bell pepper,  tomato, ‘terasi’, sugar, and salt." because Indonesian sambel not use bell pepper for the ingredients to make sambel.