Descriptive Text

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 stomachache or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as their main meal.
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. 
In the Indonesian archipelago, there are as many as 300 varieties of sambal. The intensity ranges from mild to very hot. Some varieties include sambal andaliman, sambal asam, sambal bajak, sambal balado, sambal buah, sambal cibiuk, sambalk colo-colo, sambal dabu-dabu, sambal durian, sambal gandaria, sambal goreng, sambal jenggot, sambal kalasan, sambal kecap, sambal kacang, sambal kemiri, sambal ijo, sambal matah, sambal petai, sambal petis, sambal pencit, sambal plecing, sambal rica-rica, sambal roa, sambal rujak, sambal setan, sambal taliwang, sambal tauco, sambal terasi, sambal teri lado, sambal tomat, sambal tuktuk, sambal tomat, sambal udang bawang, sambal ulek, sambal terasi, sambal uyah lombok, etc. 


Incorrect information:


The text above is not completely correct. I will show you the incorrect information about sambel that is written on the text above.

First, in the second paragraph, it said that one of the ingredients of sambal is cherry. That's not correct. Most sambal does not use cherry as its ingredients, but you can use cherry tomato if you want. Second, it said that the ingredients are grinded using traditional tool made usually from wood or plastic. That's not correct either. The ingredients are usually grinded using traditional tool called cobek made from stone. Third, it said that many tourists avoid it. I don't think that is correct because I think some of the tourists are curious about its taste and want to try it instead of avoid it. And fourth, it said that locals eat it in almost daily basis as their main meal. I don't agree. I'm a local and I don't eat sambal as my main meal. My main meal is usually rice and I eat sambal as an addition only. Fifth, it said that sambal is indeed taste extremely spicy. Well, I don't think I agree with it because I think you can control how spicy the sambal will be by setting the amount of chili you use. This is related to the sixth incorrect information I will tell you which is the statement that said those who dare to try (sambal) usually will get stomachache. It's not completely correct. If you eat sambal that is not so spicy or you already get used to the taste of sambal, you will not get stomachache. You usually will get addicted to it instead.

Not all of the information of the text above is correct, the same way not all of the information we get from the internet is correct so we have to be selective.


Source : Wikipedia



Komentar

Postingan populer dari blog ini

Recommendation Letter

Lion

Analytical Exposition