Descriptive Text

The Food Of Hell From Indonesia

Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, 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).^[3][2] It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore.^[4] It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

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. 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.

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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2. There are several sentences that i dont agree with, there are :

 a.  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. Instead of it, it should be famous among tourist as the food of hell. Because indonesia got its own uniqueness about the sambal that the tourist should try. And yeah, it's a fact that mostly the tourist agreed with my opinion. So the word must be famous/popular instead of infamous.

b. Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,  tomato, ‘terasi’, sugar, and salt. We should eliminate the "cherry" as the complements as the sambal ingrediants. We dont like to taste the sweetness in the spicy thing, right? So the word must be like ginger, shallot.

c. The ingredients are grinded using traditional tool made usually from wood or plastic. No plastic or wood absolutely that should be used. It will broke the materials instead of using it. I will recommend you to use stone or anything materials that can hold up how does the sambal made. We dont like to broke something else that valuable, eh? So, the word must be like hard materials or like stone, rock instead of wood or plastic.

d. Infamous among tourists for its spiciness, many tourists avoid it. Same as the point "A". On the contrary its spiceness give the real reason why the tourist should try it. Once there's no spiceness on it. Probably the sambal won't be famous like now. So we must be replace the Infamous with famous/popular and the avoid must be replaced with favourite, like, or anything else that presents something affirmative.

e. Though super spicy, locals eat it in almost daily basis as their main meal. Not mostly indonesians eat it as their main meal. It should be like side dises. Yeah probably there are many main meals that combined with the sambal. So the word "main meal" should be replaced with side dises or complementary meal.

f. The texture is smooth with a vibrant color of green and red, depending on which chili you use.

Not mostly all the sambals are smooth, mostly all the branded sambal are smooth. But with hand-made sambals are coarsh. So yes, we must replace it with rough or coarsh instead of smooth since the texture in general.

3. The Red-highlighted paraghraps.