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.

Note: general description and identification

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.

I agree with that, because I know Indonesia have a lot of culture and also wonderful places there. For Indonesian food, there are a lot of cuisine from different place in Indonesia.

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.

I see, in the youtube the tourist eat sambal from Indonesia with 'nasi padang' or it's called 'padang rice'.

Produced using chili as its main ingredient, sambal is indeed taste extremely spicy.
In Indonesia sambal made from rawit chili, that is the hottest chili. I saw when my mother makes sambal, she fried the chili before she grind by the mortar.

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.