The Food Of Hell From Indonesia

Original Text

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, 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.

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.

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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. 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.
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. 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.

Edited Text

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 but it depends on the person's resistance to species. 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, tomato, ‘terasi’, sugar, salt, and some people add bell pepper. The ingredients are grinded using traditional tool made usually from wood or stone called coet or ulekan. The texture is smooth with a vibrant color of green and red, depending on which chili you use. There are many kinds of sambal, such as sambal ijo, sambal bajak, and sambal terasi.

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 if they're not used to spicy food or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as a condiment. They usually serve it with lalab, Indonesian's raw vegetable salad and other spicy dishes.

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