Exercise

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.

Instructions!

1. Analyze the text for its identification and general description in your blog! Highlight blue for the identification part, and green for general description part.
2. Do you think all of the information in the text is true and correct? If not, find any incorrect information about the topic in the text! Write down below on what you think is wrong and give your correction!
3. Develop the text by adding extra information. You can search in Google as source. Highlight the information that you add in the text using a light red color.

Some correction :

1. However, this time we are going to talk about one thing, Indonesia’s cuisine, in particular Sambal.

--> Sambal IS NOT a cuisine. It's an extra (condiment), just like ketchup or soy sauce.

2. Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,  tomato, ‘terasi’, sugar, and salt.

--> We rarely see nor taste sambal which is made with cherry.

3. Though super spicy, locals eat it in almost daily basis as their main meal.

--> We obviously eat sambal as side dish, not the main meal. We eat rice with sambal, not sambal with rice.


Addition :

https://www.thespruce.com/what-is-sambal-1328449

There are hundreds of varieties of sambal that vary depending on the type of chilies used, other added ingredients, texture, and region in which it is made.

Flavor: Popular chilies used to make sambal include: habanero, cayenne, bird’s eye, and lombok. The heat level of the sambal is directly related to the type of chili used. Depending on whether or not sugar or fruit are added to the sambal, there may be a hint of sweetness to compliment the heat. Varieties that include shallots, salt, and other spices almost resemble a relish or chili-based salsa.

Texture: The texture of sambal ranges from a coarse relish to a smooth puree. Traditionally, sambal is made using a stone mortal and pestle to grind the chilies and other ingredients into a paste.

Sambal Oelek, which can be found in many western grocery stores, derives it’s name from the pestle with which it is made.

A collaboration with : Debora (http://debaipanjaitan.blogspot.co.id/) and Dwikavindra (http://infiniteentanglement.blogspot.co.id/)