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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.

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Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, bell pepper,  tomato, ‘terasi’, sugar, and salt. The ingredients are grind using traditional tool made usually from stone. 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 sauce.

Not only in Indonesia, sambal can come from another country like Malaysia, Brunei, Singapore, Sri Lanka, and others. In Indonesia, sambal can be varied from different places. Such as Sambal Dabu-dabu from Manado that look same with Salsa sauce from Mexico, sambal Penyet, sambal Pencit from Java that use mango, and others.

Every sambal have their own uniqueness taste. Locals usually created or innovate their own sambal to fit their tongue or ability spice. Sambal is the perfect additional for Indonesian food.