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.
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.
Instructions!
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- 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!
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A f t e r R e v i s i o n :
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.
I N C O R R E C T W O R D S
1. Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry = I Think that the sentence is wrong because Indonesian people don't make sambal using cherry.
2. Infamous among tourists for its spiciness, many tourists avoid it. = It's totally wrong! Every tourist who come to Indonesia will always like sambal.
3. Though super spicy, locals eat it in almost daily basis as their main meal. = I don't think local people eat sambal as their main meal. I think they eat it as a condomain or side dish to make the food taste much better.
4.The texture is smooth with a vibrant color of green and red, depending on which chili you use. = Not every sambal has smooth texture. For example, ' sambal dadakan ' The chili is not refined using a blender, but using your own hands. So the texture won't be soft.
5. The ingredients are grinded using traditional tool made usually from wood or plastic. = Indonesian people usually grinding the ingredients using traditional tool which made from stone, like pestle and mortar.
MORE INFORMATION ABOUT SAMBAL
Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. Sambal is an Indonesian loan-word of Javanese origin (sambel).It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. The chili pepper, garlic, shallot and tomato are often freshly ground using a mortar, while the terasi or belacan (shrimp paste) is fried or burned first to kill its pungent smell as well as to release its aroma. Sambal might be prepared in bulk, as it can be easily stored in a well-sealed glass jar in the refrigerator for a week to be served with meals as a condiment. However, some households and restaurants insist on making freshly-prepared sambal just a few moments prior to consuming in order to ensure its freshness and flavor; this is known as sambal dadak (lit. "impromptu sambal" or "freshly made sambal"). Nevertheless, in most warung and restaurants, most sambal is prepared daily in bulk and offered as a hot and spicy condiment.
Today some brands of prepared, prepacked, instant, or ready-to-use sambal are available in warung, traditional markets, supermarkets and convenience stores. Most are bottled sambal, with a few brands available in plastic or aluminum sachet packaging. Compared to traditional sambals, bottled instant sambals often have a finer texture, more homogenous content, and thicker consistency, like tomato ketchup, due to the machine-driven manufacturing process. Traditionally made sambals ground in a pestle and mortar usually have a coarse texture and consistency.
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