ENGLISH TASK [DESCRIPTIVE TEXT]

Original 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 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.

Generic Structure :

Generic Structure	Text
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 :

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, tomato, ‘terasi’, sugar, and salt. In Indonesia when you made sambal you don't use bell pepper, but in some country they are using it. The ingredients are grinded using traditional tool made usually from stone, but basically it's not a real stone but it's a carve stone and it's called pestle and mortar. The texture is smooth with a vibrant color of green and red, depending on which chili you use.

Various recipes of sambals usually are served as hot and spicy condiments for dishes, such as lalab (raw vegetables), ikan bakar(grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various sotosoup. There are also many varieties of sambel such as sambal matah, sambal dedek, sambal hejo, sambal jengkol, sambal pete and others type of sambel.

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 condiment.