The Food Of Hell From Indonesia

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.

There are many types of sambal such as sambal belacan, sambal kacang, sambal bawang, sambal kecap, sambal lado and many more. Indonesian people are very creative in creating new type and flavour of sambal. It's also because Indonesia has a tons of unique ingredients that makes sambal has it own distinctive flavour.
Eating spicy food also have some benefits too. Some of them are to strengthen connection between brain cells, it can also provide protection against some mental disease such as Alzheimer, Parkinson, etc.

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.

Incorrect Information:

1. Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry, tomato, ‘terasi’, sugar, and salt. (It should be erased or replaced by oil)

2. The ingredients are grinded using traditional tool made usually from wood or plastic.(It should be erased or replaced by stone)
3. Infamous among tourists for its spiciness, many tourists avoid it.(It should be replaced by searching for it or something else)
4. Though super spicy, locals eat it in almost daily basis as their main meal. ( It should be replacer by side dish)

Source : https://factsofindonesia.com