Descriptive Text : 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. 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. Identification

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 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.

General Description

2. incorrect information

The information that i think wrong is "The ingredients are grinded using traditional tool made usually from wood..." because the ingridient are grinded using tool made usually from 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 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.

3.A. Understanding Sambal

Sambal is a sauce with the main ingredients prepared from chili are crushed so that the chili pepper comes with a spicy taste and added other ingredients such as salt and shrimp paste.

Sambal is one of the typical elements of Indonesian dishes, Malay is also found in the culinary of South Asia and East Asia.

B. Function of Sambal

1. Improving taste.

2. Increase appetite.

3. Beautify the appearance of the dish.

      C. Materials Most Frequently Used To Make Sambal

· Adyuma or habanero is a kind of small peppers that taste very spicy. Usually yellow.

· Chili cayenne is red and very spicy. Many peppers are apparently similar.

· Chili madame jeanette which is yellow or light green with a very spicy and aromatic flavor.

· Cayenne pepper small and red or green.

· Chilli lombok shape long and red or green color. It does not taste like cayenne pepper.

       D. Additional Ingredients

· From animals: Shrimp shrimp, fish pistil, bakasang (made from fish's contents)

o From growing plants: tomatoes, eggplant etc.

o Other ingredients derived from growing plants: tempe, oncom, blondo.

o Other spices: red onion, hazelnut, kluwek, etc.