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Statements

Subject Item
dbr:Papeda_(food)
rdf:type
yago:Food100021265 yago:PhysicalEntity100001930 yago:WikicatPorridges yago:WikicatStapleFoods wikidata:Q2095 owl:Thing yago:Matter100020827 yago:Nutriment107570720 yago:Substance100020090 yago:Dish107557434 dbo:Food yago:Porridge107874780
rdfs:label
Papeda (food) Papeda Papeda Папеда Папеда
rdfs:comment
La papeda ou bubur sagu est une bouillie ou un gruau de sagou indonésien. C'est un aliment de base dans les Moluques, en Nouvelle-Guinée occidentale et en Papouasie-Nouvelle-Guinée, alors que le riz est privilégié dans le centre et l'ouest de l'archipel indonésien. Папеда (індонез. papeda) — страва індонезійської кухні, традиційна страва низки східних регіонів країни, зокрема, для Молуккських островів і індонезійської частини острова Нова Гвінея, а також окремих районів Сулавесі. Являє собою густу кашу з сагового борошна. Використовується як окрема страва та гарнір. Іноді може додаватися до інших страв. Papeda adalah makanan berupa bubur sagu khas Maluku dan Papua yang biasanya disajikan dengan ikan tongkol atau mubara yang dibumbui dengan kunyit. Papeda berwarna putih dan bertekstur lengket menyerupai lem dengan rasa yang tawar. Papeda merupakan makanan yang kaya serat, rendah kolesterol, dan cukup bernutrisi. Papeda, or bubur sagu, is a congee made from sago starch that is a staple food of the indigenous people in eastern Indonesia, namely parts of Sulawesi, Maluku Islands and Papua. It is also widespread in Papua New Guinea and serves as a counterpart of central and western Indonesian cuisines that favour rice as their staple food. There are similar dishes in Malaysia, where it is called linut, part of the Melanau cuisine in the East Malaysia state of Sarawak, and in Brunei, where it is called ambuyat. Папе́да (индон. papeda) — блюдо индонезийской кухни, традиционное для ряда восточных регионов страны, в частности, для Молуккских островов и индонезийской части острова Новая Гвинея, а также отдельных районов Сулавеси. Представляет собой густую кашу из саговой муки. Служит как самостоятельным кушаньем, так и гарниром. Иногда может добавляться к другим блюдам.
foaf:depiction
n21:COLLECTIE_TROPENMUSEUM_Alfoerse_vrouwen_bereiden_papeda_(sagopap)_West_Ceram_TMnr_10013893.jpg n21:True_sago_palm_starch_product,papeda,gata-gata(Hatusua,W.Seram,Maluku,ID_thu01oct2009-1324h).jpg n21:Papeda,_Kuah_Kuning,_Ikan_Tude_Bakar_2.jpg
dc:type
Main course, staple food
dcterms:subject
dbc:Papua_New_Guinean_cuisine dbc:Porridges dbc:Indonesian_cuisine dbc:Vegetarian_dishes_of_Indonesia dbc:Staple_foods
dbo:wikiPageID
31621988
dbo:wikiPageRevisionID
1104070184
dbo:wikiPageWikiLink
dbr:Metroxylon_sagu dbc:Papua_New_Guinean_cuisine dbr:Starch dbr:Sulawesi dbr:Maluku_Islands dbc:Porridges dbr:List_of_porridges dbr:Cassava dbr:Rice dbr:Yam_(vegetable) dbc:Indonesian_cuisine dbr:Indonesia dbr:Glue dbr:Turmeric dbr:Western_New_Guinea dbc:Vegetarian_dishes_of_Indonesia dbr:Lake_Sentani dbr:Broth dbr:Gnetum_gnemon dbr:Lime_(fruit) dbr:Kissel dbr:West_Papua_(region) dbr:Ambuyat dbr:Seram dbr:Water_spinach dbr:Sarawak dbr:Indonesian_cuisine dbr:Congee dbr:Mackerel dbr:Papua_New_Guinea dbc:Staple_foods
owl:sameAs
dbpedia-id:Papeda dbpedia-th:ปาเปดา n13:Papéda n19:3xSHe dbpedia-fr:Papeda freebase:m.0gmbxbs dbpedia-ru:Папеда yago-res:Papeda_(food) dbpedia-uk:Папеда dbpedia-ms:Papeda wikidata:Q4272221
dbp:wikiPageUsesTemplate
dbt:Indonesia-cuisine-stub dbt:Portal dbt:For dbt:Reflist dbt:Infobox_food dbt:Short_description dbt:More_citations_needed dbt:Indonesian_cuisine
dbo:thumbnail
n21:Papeda,_Kuah_Kuning,_Ikan_Tude_Bakar_2.jpg?width=300
dbp:alternateName
Popeda, Pepeda, Bubur Sagu, Nangu, Kapurung, Sinonggi
dbp:caption
Papeda served with yellow soup and grilled mackerel called tongkol
dbp:country
dbr:Indonesia
dbp:course
Main course, staple food
dbp:imageSize
250
dbp:mainIngredient
Sago
dbp:region
Sulawesi, Maluku and Papua
dbp:served
Hot or room temperature
dbo:abstract
La papeda ou bubur sagu est une bouillie ou un gruau de sagou indonésien. C'est un aliment de base dans les Moluques, en Nouvelle-Guinée occidentale et en Papouasie-Nouvelle-Guinée, alors que le riz est privilégié dans le centre et l'ouest de l'archipel indonésien. Папе́да (индон. papeda) — блюдо индонезийской кухни, традиционное для ряда восточных регионов страны, в частности, для Молуккских островов и индонезийской части острова Новая Гвинея, а также отдельных районов Сулавеси. Представляет собой густую кашу из саговой муки. Служит как самостоятельным кушаньем, так и гарниром. Иногда может добавляться к другим блюдам. Papeda, or bubur sagu, is a congee made from sago starch that is a staple food of the indigenous people in eastern Indonesia, namely parts of Sulawesi, Maluku Islands and Papua. It is also widespread in Papua New Guinea and serves as a counterpart of central and western Indonesian cuisines that favour rice as their staple food. The starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour. The still-moist sago starch is usually stored in a container made of sago palm leaflets, called tumang, in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile. Papeda is made by cooking sago starch with water and stirring until it coagulates. It has a glue-like consistency and texture. Sayur bunga pepaya (papaya flower bud vegetables) and tumis kangkung (stir-fried water spinach) are often served as side-dish vegetables to accompany papeda. In southern Sulawesi mainly Luwu and Tana Toraja, Kapurung is made from cooked sago congee which is picked up using chopsticks or fork and rolled into a ball. Usually it is served with beans, vegetable and fish in a soup. While in Southeast Sulawesi, specifically from Tolaki tribe, Sinonggi, sago congee is served separately from the side dishes more akin to Papeda. It needs to be picked up by specially designed wooden sticks. There are similar dishes in Malaysia, where it is called linut, part of the Melanau cuisine in the East Malaysia state of Sarawak, and in Brunei, where it is called ambuyat. Папеда (індонез. papeda) — страва індонезійської кухні, традиційна страва низки східних регіонів країни, зокрема, для Молуккських островів і індонезійської частини острова Нова Гвінея, а також окремих районів Сулавесі. Являє собою густу кашу з сагового борошна. Використовується як окрема страва та гарнір. Іноді може додаватися до інших страв. Papeda adalah makanan berupa bubur sagu khas Maluku dan Papua yang biasanya disajikan dengan ikan tongkol atau mubara yang dibumbui dengan kunyit. Papeda berwarna putih dan bertekstur lengket menyerupai lem dengan rasa yang tawar. Papeda merupakan makanan yang kaya serat, rendah kolesterol, dan cukup bernutrisi.
gold:hypernym
dbr:Congee
prov:wasDerivedFrom
wikipedia-en:Papeda_(food)?oldid=1104070184&ns=0
dbo:wikiPageLength
6420
dbo:alias
Popeda, Pepeda, Bubur Sagu, Nangu, Kapurung, Sinonggi
dbo:ingredientName
Sago
dbo:servingTemperature
Hot or room temperature
dbo:country
dbr:Indonesia
dbo:region
dbr:Maluku_Islands dbr:West_Papua_(region) dbr:Sulawesi
foaf:isPrimaryTopicOf
wikipedia-en:Papeda_(food)