The Foof of Hell
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.
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
Similar to sambal lado mudo but with the addition of andaliman pepper.
Sambal asam
This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour in Indonesian.
Sambal bajak (badjak)
Banten sambal. Chili (or another kind of red pepper) fried with oil, shallot, garlic, terasi, candlenuts, palm sugar and other condiments. This is darker and richer in flavor than sambal asam.
Sambal balado
Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.
Sambal buah
Specialty of Palembang, made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.
Sambal cibiuk
a sambal recipe specialty of Cibiuk village, Garut Regency, West Java. It consist of coarsely chopped and ground green bird's eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.
Sambal colo-colo
From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomatoes bits, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.
Sambal dabu-dabu
Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.
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.
Mistakes :
1. Cherry isn't one of component to make sambal because cherry is sweet and inappropriate with sambal.
2. Sambal is famous among tourist, tourists really like sambal.
3. Locals people not eat sambal everyday, sundanese people eat sambal everyday.
4. Sambal is not the main meal, sambal is complement food on lalaban. Sambal with lalaban is the best.
5. Some tourist is actually curious about it, not avoid it. Because the taste of sambal is very nice.
6. Plastic is not the tool to make sambal, the tool to make sambal is stone.
source: wikipedia
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.
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
Similar to sambal lado mudo but with the addition of andaliman pepper.
Sambal asam
This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour in Indonesian.
Sambal bajak (badjak)
Banten sambal. Chili (or another kind of red pepper) fried with oil, shallot, garlic, terasi, candlenuts, palm sugar and other condiments. This is darker and richer in flavor than sambal asam.
Sambal balado
Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.
Sambal buah
Specialty of Palembang, made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.
Sambal cibiuk
a sambal recipe specialty of Cibiuk village, Garut Regency, West Java. It consist of coarsely chopped and ground green bird's eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.
Sambal colo-colo
From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomatoes bits, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.
Sambal dabu-dabu
Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.
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.
Mistakes :
1. Cherry isn't one of component to make sambal because cherry is sweet and inappropriate with sambal.
2. Sambal is famous among tourist, tourists really like sambal.
3. Locals people not eat sambal everyday, sundanese people eat sambal everyday.
4. Sambal is not the main meal, sambal is complement food on lalaban. Sambal with lalaban is the best.
5. Some tourist is actually curious about it, not avoid it. Because the taste of sambal is very nice.
6. Plastic is not the tool to make sambal, the tool to make sambal is stone.
source: wikipedia
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