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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, Sambal asam, Sambal bajak (badjak), Sambal buah, Sambal cibiuk, Sambal durian or Sambal tempoyak, Sambal gandaria, Sambal jenggot, Sambal jengkol, Sambal kalasan, Sambal kacang, Sambal kecap, Sambal kemiri, Sambal matah, Sambal petai, Sambal petis, Sambal pencit/mangga muda, Sambal plecing, Sambal roa, Sambal rujak, Sambal setan, Sambal taliwang, Sambal tauco, Sambal terasi, Sambal teri lado, Sambal tomat, Sambal tumis, Sambal udang bawang, Sambal ulek (oelek), Sambal Stroberi, andSambal uyah-lombok. 

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.

I think there is no sambal with cherry. You can see it at https://asianinspirations.com.au/in-the-kitchen/how-to-make-sambal-2/ that the things you need to make sambal are :
8 small chopped red onions

8 fresh chilies sliced, remove seeds for a milder sambal

5 cloves sliced garlic

1 stalk lemongrass thinly sliced (use only the bottom 3 inches of the stalk – this is the most fragrant part of lemongrass)

1⁄2 ounce tamarind (soak in a cup of water and pour the tamarind juice through a strainer before use, to avoid chunks and granular particles)

10 dried chilies (soak in hot water for 5 minutes)

2 tsp turmeric powder

3 tbsp sugar

1 tsp salt, or to taste

8 tsp oil

As you can see at https://www.google.co.id/search?q=plastic+ulekan&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjXx4eYsbbZAhVDXbwKHXuHDT4Q_AUICigB&biw=1920&bih=974#imgrc=_ there is no plastic ulekan, because plastic is not a strong material. Ulekan can be made from wood and rock.

Extra Information from : https://en.wikipedia.org/wiki/Sambal