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. Sambal is a loan word from Javanese origin. Produced using chili as its main ingredient, sambal is indeed taste extremely spicy.
General description
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 grinded using traditional tool made usually from wood. The texture is smooth with a vibrant color of green and red, depending on which chili you use. Sometimes its also colored dark brown. There's also other variations of sambal from Malaysia, Brunei, Singapore, and Sri Lanka.
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. There are some dishes that use sambal as its ingredient, especially in Padang. In Padang, any dishes that start with Balado is a sambal-mixed dishes.
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