Rabu, 21 Februari 2018

Desriptive Text "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, 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.

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.
If we can't make the sambal, we can find sambal in supermarket. There will be many instant chili that can eaten without processed first.

2. Incorrect information
I don't agree with the second sentence in the third paragraph, "The ingredients are grinded using traditional tool made usually from wood or plastic". 'Cause I think sambal are'nt grinded using
traditional tool who made usually from plastic. I think the tool usually made from wood or stone.

I don't agree too with "Though super spicy, locals eat it in almost daily basis as their main meal."
I think the sentence is not very true, 'cause sambal isn"t the main meal, the main meal is rice.

I don't agree to with "The texture is smooth with a vibrant color of green and red, depending on which chili you use." 'cause not all types of sambal has smooth texture.



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