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.
It is made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp pasta, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. Sambal is an Indonesianloan-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.
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.
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