{ "items" : [
    { "id" : "http://dbpedia.org/resource/Burmese_tofu"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Burmese tofu (Burmese: တိုဖူး; IPA: [tòpʰú] or [tòhú]) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as besan flour, in a fashion similar to polenta. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Burmese tofu" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Burmese_tofu_(to_hpu).jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Myanmar" ] ,
        "http://dbpedia.org/ontology/cuisine" : [ "Burmese cuisine" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Gram_flour",
          "http://dbpedia.org/resource/Chickpea",
          "http://dbpedia.org/resource/Turmeric" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ ")",
          "chickpea",
          "turmeric",
          "*",
          "*water",
          "besan flour",
          "flour (" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Burmese_tofu_(to_hpu).jpg?width=300"] } } }
