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- Lalab abstract "Lalab or lalap is a Sundanese raw vegetable salad served with sambal terasi. It originated from West Java, Indonesia. Originally, it was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant. Sometimes, other exotic vegetables also are used, such as green, stinky petai and jengkol bean. Although most lalab vegetables are only washed in cold water and served raw, some boiled, steamed and fried variations are also available; for example, petai green beans can be served either raw or fried, while labu siam (chayote), water spinach and cassava leaves are usually served boiled. The dressing for this salad usually is sambal terasi served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables. Today, lalab is popular throughout Indonesia. It is usually served as vegetable side dish next to the main course, such as ayam goreng (fried chicken), ayam bakar (grilled chicken), pepes, pecel lele (fried catfish), fried gourami, and many other ikan goreng (fried fish) or ikan bakar (grilled fish).".
- Lalab alias "Lalap".
- Lalab creatorOfDish Sundanese_people.
- Lalab origin Indonesia.
- Lalab origin West_Java.
- Lalab servingTemperature "Cold or room temperature".
- Lalab thumbnail Lalab_platter_and_Sambal.jpg?width=300.
- Lalab wikiPageID "27397617".
- Lalab wikiPageRevisionID "598145696".
- Lalab alternateName "Lalap".
- Lalab caption "Lalab platter with sambal".
- Lalab country "Indonesia".
- Lalab creator Sundanese_cuisine.
- Lalab creator Sundanese_people.
- Lalab hasPhotoCollection Lalab.
- Lalab mainIngredient "Various raw vegetables served with sambal terasi".
- Lalab name "Lalab".
- Lalab region "West Java".
- Lalab served "Cold or room temperature".
- Lalab subject Category:Salads.
- Lalab subject Category:Sundanese_cuisine.
- Lalab type Dish107557434.
- Lalab type Food100021265.
- Lalab type Matter100020827.
- Lalab type Nutriment107570720.
- Lalab type PhysicalEntity100001930.
- Lalab type Salad107806221.
- Lalab type Salads.
- Lalab type Substance100020090.
- Lalab type Food.
- Lalab type FunctionalSubstance.
- Lalab comment "Lalab or lalap is a Sundanese raw vegetable salad served with sambal terasi. It originated from West Java, Indonesia. Originally, it was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant.".
- Lalab label "Lalab".
- Lalab sameAs Lalap.
- Lalab sameAs m.0c02gc9.
- Lalab sameAs Q4703440.
- Lalab sameAs Q4703440.
- Lalab sameAs Lalab.
- Lalab wasDerivedFrom Lalab?oldid=598145696.
- Lalab depiction Lalab_platter_and_Sambal.jpg.
- Lalab isPrimaryTopicOf Lalab.
- Lalab name "Lalab".