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    { "id" : "http://dbpedia.org/resource/Telur_pindang"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Telur pindang or pindang eggs are hard boiled eggs common in Indonesia and Malaysia, boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Telur pindang" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Telur_pindang.JPG" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Indonesia",
          "http://dbpedia.org/resource/Malaysia" ] ,
        "http://dbpedia.org/ontology/creatorOfDish" : [ "http://dbpedia.org/resource/Indonesian_cuisine",
          "http://dbpedia.org/resource/Malaysian_cuisine" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Soy_sauce",
          "http://dbpedia.org/resource/Salt",
          "http://dbpedia.org/resource/Egg_(food)" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "eggs boiled in salt, soy sauce, shallot skins, and teak leaf" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Telur_pindang.JPG?width=300"] } } }
