Unforgettable Moment

The Food Of Hell From Indonesia

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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.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.Various recipes of sambals usually are served as hot and spicy condiments for dishes, such as lalab (raw vegetables), Ikan Bakar(grilled fish), ikan Goreng (fried fish), Ayam Goreng (fried chicken), Ayam penyet (smashed chicken), iga penyet (ribs) and various soto.

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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• Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,  tomato, ‘terasi’, sugar, and salt. "I think Cherry isn't ingredients to made Sambal"
• The ingredients are grinded using traditional tool made usually from wood or plastic."The traditional tool to made Sambal from wood or stone.
• Though super spicy, locals eat it in almost daily basis as their main meal."Locals don't eat Sambal for main meal,but it's for complementary."