<http://dbpedia.org/resource/Nam_phrik>	<http://dbpedia.org/ontology/ingredientName>	"Chili peppers" .
<http://dbpedia.org/resource/Nam_phrik>	<http://dbpedia.org/ontology/type>	<http://dbpedia.org/resource/Hot_sauce> .
<http://dbpedia.org/resource/Nam_phrik>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Nam phrik (Thai: \u0E19\u0E49\u0E33\u0E1E\u0E23\u0E34\u0E01, pronounced [n\u00E1m p\u02B0r\u00EDk], lit. \"fluid chili\") is a generic term that may refer to any of the types of more or less viscous, spicy, chili-based, hot sauces typical of Thai cuisine. Usual ingredients for nam phrik are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste."@en .
<http://dbpedia.org/resource/Nam_phrik>	<http://dbpedia.org/ontology/country>	<http://dbpedia.org/resource/Thailand> .
<http://dbpedia.org/resource/Nam_phrik>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Nam_phrik_kapi.JPG> .
<http://dbpedia.org/resource/Nam_phrik>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Chili_pepper> .
<http://dbpedia.org/resource/Nam_phrik>	<http://xmlns.com/foaf/0.1/name>	"Nam phrik"@en .
<http://dbpedia.org/resource/Nam_phrik>	<http://dbpedia.org/ontology/type>	<http://dbpedia.org/resource/Dip_(food)> .
<http://dbpedia.org/resource/Nam_phrik>	<http://dbpedia.org/ontology/alias>	"\u0E19\u0E49\u0E33\u0E1E\u0E23\u0E34\u0E01"@en .
<http://dbpedia.org/resource/Nam_phrik>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Nam_phrik_kapi.JPG?width=300> .