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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. There are several types of sambal, such as mango sauce, sambal matah, onion sauce, and any more.

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. Onion sauce is the most spicy sauce among other sauce

Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,  tomato, ‘terasi’, sugar, and salt. Terasi is ebi pasteThe ingredients are grinded using traditional tools 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.

1. Cherry      : Locals don't use cherry as sambal's ingredients.

2. Plastic       : Traditional tools don't contain plastic material.

3. Avoid it      : Tourist mostly don't avoid sambal in Indonesia, they usually look for it.

4. Main meal : Locals eat sambal as an addition not a main meal.