The Food Of Hell From Indonesia

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, 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.

Analyzing the text !
The first paragraph and the second one is the identification part.
The third paragraph and the fourth one is the general description part.

Correcting the text and Completed the text !

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 famous among tourist as the food of hell, sometimes it makes the consumer produces tears and sweat when eating depends on their ability to eat spicy food. Produced using chili as its main ingredient, sambal is indeed taste extremely spicy but there are some sambals that are not spicy depends on the amount of chili that you used.
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 but you can also use a modern tool like a blender that is easier to use and more practical than the traditional tool. The texture is smooth with a vibrant color of green and red, depending on which chili you use. However not all sambal has smooth texture, for example Sambal Matah Bali.
famous 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 stomachache or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as their main meal.


The reason why i think bell pepper is one of the sambal ingredients is Adyuma or habanero. It is a small pepper that tastes very spicy. (https://muzzam.wordpress.com/2011/06/24/sambal/). Also you can found many recipe about sambal's paprika at (https://cookpad.com/id/cari/sambal%20paprika).


The reason why i think there is not spicy sambal is you can found it at (https://cookpad.com/id/resep/4253446-sambal-matah-ketofy-ketopad)

 The text is from https://docs.google.com/document/d/1fFk1BAA-vjy6tzD7R6_VG4kzfhwzEipmbB9_wwRBdbE/edit

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