{ "items" : [
    { "id" : "http://dbpedia.org/resource/Amok_trey"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Amok trei (Khmer: អាម៉ុកត្រី or ហហ្មុកត្រី - \"haa mok trəy\"), freq. \"Ho Mok\" (US), or steamed curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves. It is often eaten during the Water Festival, which celebrates the reversal of the Tonle Sap River. An important part of the dish is the addition of the leaves of the noni tree and the use of fingerroot." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Amok trey" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Amok_Cambodian_curry.jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Cambodia" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Coconut",
          "http://dbpedia.org/resource/Fish",
          "http://dbpedia.org/resource/Kroeung" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Fish,coconutmilk,kroeung" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Amok_Cambodian_curry.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Curry"] } } }
