Sambal

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.

1. Analyze the text for its identification and general description in your blog! Highlight blue for the identification part, and green for general description part.
2. 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!
3. Develop the text by adding extra information. You can search in Google as source. Highlight the information that you add in the text using a light red color.

Incorrect information :

• Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,  tomato, ‘terasi’, sugar, and salt. Because cherries are not one of the ingredients of sambal
• The ingredients are grinded using traditional tool made usually from wood or plastic. Because is not made of plastic
• Infamous among tourists for its spiciness, many tourists avoid it. Because tourist are not avoided it
• Though super spicy, locals eat it in almost daily basis as their main meal. Because is not their main meal

Varieties of sambal :

Sambal andaliman

Similar to sambal lado mudo but with the addition of andaliman pepper.

Sambal asam

This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour in Indonesian.

Sambal bajak (badjak)

Banten sambal. Chili (or another kind of red pepper) fried with oil, shallot, garlic, terasi, candlenuts, palm sugar and other condiments. This is darker and richer in flavor than sambal asam.

Sambal balado

Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt, and lemon or lime juice, then sauteed with oil.

Sambal buah

(lit: fruit sambal) specialty of Palembang, made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.

Sambal cibiuk

a sambal recipe specialty of Cibiuk village, Garut Regency, West Java. It consists of coarsely chopped and ground green bird's eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste, and salt.

Sambal colo-colo

From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomatoes bits, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.

Sambal dabu-dabu 

Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.

source : https://en.wikipedia.org/wiki/Sambal