triplets list | passage stringlengths 0 32.9k | label stringlengths 4 48 ⌀ | label_id int64 0 1k ⌀ | synonyms list | __index_level_1__ int64 312 64.1k ⌀ | __index_level_0__ int64 0 2.4k ⌀ |
|---|---|---|---|---|---|---|
[
"Goulash",
"has part(s)",
"tomato paste"
] | United States and Canada
North American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include elbow macaroni, cubed steak, ground beef or "hamburger", and tomatoes in some form, whether can... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Goulash",
"has part(s)",
"bay leaf"
] | Italy
Goulash in Italy is eaten in the autonomous regions of Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol, that once had been part of the Austro-Hungarian Empire. It is eaten as a regular Sunday dish. It can also, although less typically so, be found in the nearby Veneto. An interesting regional recipe comes ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Goulash",
"has part(s)",
"paprika"
] | In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Goulash",
"has part(s)",
"onion"
] | In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Goulash",
"has part(s)",
"chili pepper"
] | Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredie... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Goulash",
"part of",
"Hungarian cuisine"
] | Hungarian varieties
Hungarian goulash variations include:
Székely Gulyás. Omit the potatoes and add sauerkraut and sour cream.
Gulyás Hungarian Plain Style. Omit the homemade soup pasta (csipetke) and add vegetables.
Mock Gulyás. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyás, (Fake Goul... | part of | 15 | [
"a component of",
"a constituent of",
"an element of",
"a fragment of",
"a portion of"
] | null | null |
[
"Goulash",
"country of origin",
"Kingdom of Hungary"
] | Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.Its origin may be... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Olivier salad",
"has part(s)",
"carrot"
] | It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Olivier salad",
"has part(s)",
"meat"
] | Modern Olivier
Today's popular version of Olivier salad—containing boiled potatoes, dill pickles or fresh cucumbers, peas, eggs, carrots, onion and boiled beef/chicken or bologna, dressed with mayonnaise—is a version of Ivanov's Stolichny salad, and only faintly resembles Olivier's original creation. This version was a... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Olivier salad",
"made from material",
"mayonnaise"
] | It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and ... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Olivier salad",
"has part(s)",
"mayonnaise"
] | It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Olivier salad",
"has part(s)",
"hard-boiled egg"
] | It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Olivier salad",
"has part(s)",
"potato"
] | Ingredients
The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha, "Our Food") No. 6 (31 March 1894). This magazine, published from 1891 to 1896 and edited by M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (similar to Worcestershire ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Olivier salad",
"has part(s)",
"cucumber"
] | Ingredients
The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha, "Our Food") No. 6 (31 March 1894). This magazine, published from 1891 to 1896 and edited by M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (similar to Worcestershire ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Olivier salad",
"discoverer or inventor",
"Lucien Olivier"
] | History
The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. | discoverer or inventor | 110 | [
"discoverer",
"inventor",
"creator",
"pioneer",
"innovator"
] | null | null |
[
"Olivier salad",
"named after",
"Lucien Olivier"
] | History
The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. | named after | 11 | [
"called after",
"named for",
"honored after",
"called for"
] | null | null |
[
"Olivier salad",
"different from",
"potato salad"
] | History
The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.It is a popular sa... | different from | 12 | [
"not same as",
"not identical to",
"distinct from",
"separate from",
"unlike"
] | null | null |
[
"Olivier salad",
"instance of",
"dish"
] | History
The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.It is a popular sa... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Turnip water",
"country of origin",
"Turkey"
] | Şalgam or Şalgam Suyu (Turkish pronunciation: [ʃal̴ˈɡam (suˈju)]; lit. "turnip (juice)"), pronounced "shal-gam", is a popular Turkish traditional fermented beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. The name of the fruit is a Persian loanword... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Samosa",
"country of origin",
"Middle East"
] | History
The South Asian samosa is believed to be derived from a medieval precursor from Central Asia that was baked not fried. The earliest mention of a samosa precursor was by Abbasid-era poet Ishaq al-Mawsili, praising the sanbusaj. Recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, ... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Samosa",
"has part(s)",
"meat"
] | Regional varieties
India
The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depend... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Samosa",
"made from material",
"potato"
] | Regional varieties
India
The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depend... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Samosa",
"has part(s)",
"potato"
] | Regional varieties
India
The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depend... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Bosnian pot",
"has part(s)",
"meat"
] | Bosnian pot (Bosanski lonac) is a Bosnian stew, a culinary speciality appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables. Mixed meats may be used in the dish. It has... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Porkkanalaatikko",
"country of origin",
"Finland"
] | Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.
The main ingredients are mashed carrots, mixed with boiled rice or barley, and liquid (usually milk or cream). Butter and eggs may be mixed into the mash, which may also be flavour... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Porkkanalaatikko",
"made from material",
"carrot"
] | Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.
The main ingredients are mashed carrots, mixed with boiled rice or barley, and liquid (usually milk or cream). Butter and eggs may be mixed into the mash, which may also be flavour... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Porkkanalaatikko",
"instance of",
"dish"
] | Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.
The main ingredients are mashed carrots, mixed with boiled rice or barley, and liquid (usually milk or cream). Butter and eggs may be mixed into the mash, which may also be flavour... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Acar",
"country of origin",
"Indonesia"
] | Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass j... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"carrot"
] | Types
Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
Court-bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and ... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"white wine"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the f... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"red wine"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the f... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"bouquet garni"
] | Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It includes seasonings and salt but lacks animal gelatin.T... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"table salt"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the f... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Court-bouillon",
"has part(s)",
"vinegar"
] | Description
Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the f... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Bakwan",
"country of origin",
"Indonesia"
] | Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. To achieve crispy texture, t... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Bakwan",
"location",
"East Java"
] | Variations
Bakwan usually consists of vegetables, however another variation called 'bakwan udang' adds whole shrimp to the batter and is sold in snack stands at the marketplace. Because of its similarity, the term 'bakwan' is often interchangeable with 'perkedel'. For example, the Indonesian corn fritters are often cal... | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Sayur lodeh",
"subclass of",
"soup"
] | Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Sayur lodeh",
"made from material",
"coconut milk"
] | Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.Ingredients
Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in co... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Sayur lodeh",
"has part(s)",
"coconut milk"
] | Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.Ingredients
Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in co... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Morkovcha",
"subclass of",
"salad"
] | Morkovcha (Koryo-mar: 마르코프차/марков-ча), also known as Korean-style carrots (Russian: морковь по-корейски, romanized: morkov' po-koreyski) or Korean carrot salad (Uzbek: koreyscha sabzili salat), is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi.History
Koryo-saram (ethnic Koreans located in post-... | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Morkovcha",
"country of origin",
"Central Asia"
] | History
Koryo-saram (ethnic Koreans located in post-Soviet countries) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi. In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination o... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Morkovcha",
"made from material",
"carrot"
] | Morkovcha (Koryo-mar: 마르코프차/марков-ча), also known as Korean-style carrots (Russian: морковь по-корейски, romanized: morkov' po-koreyski) or Korean carrot salad (Uzbek: koreyscha sabzili salat), is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi.History
Koryo-saram (ethnic Koreans located in post-... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Gajar ka halwa",
"made from material",
"carrot"
] | Origins
Gajar ka Halwa or Gajar Pak is made from carrot (in Hindi: gajar) . Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya). Being a combination of milk and carrots it is known as milk flavored gajar ka halwa but in the other case, the combinat... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Gajar ka halwa",
"made from material",
"milk"
] | Origins
Gajar ka Halwa or Gajar Pak is made from carrot (in Hindi: gajar) . Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya). Being a combination of milk and carrots it is known as milk flavored gajar ka halwa but in the other case, the combinat... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Gajar ka halwa",
"instance of",
"sweet dish"
] | Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pi... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Arem-arem",
"location",
"Indonesia"
] | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack. Arem-arem is often described as a smaller size lontong with fillings, thus sometime... | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Arem-arem",
"country of origin",
"Indonesia"
] | Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), eaten as snack. Arem-arem is often described as a smaller size lontong with fillings, thus sometime... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Vinegret",
"has part(s)",
"vegetable oil"
] | Vinegret (Russian: винегрет) or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. This type of food includes diced cooked vegetables (red beets, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or be... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Cap cai",
"made from material",
"carrot"
] | Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.Various vegetables such as cauliflower, cabbage, Chinese cabbage, Na... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Cap cai",
"subclass of",
"food"
] | Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.Various vegetables such as cauliflower, cabbage, Chinese cabbage, Na... | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Selat solo",
"country of origin",
"Indonesia"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and sp... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Selat solo",
"subclass of",
"food"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and sp... | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Selat solo",
"made from material",
"vinegar"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and sp... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Selat solo",
"made from material",
"soy sauce"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and sp... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Selat solo",
"made from material",
"kecap manis"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and sp... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Selat solo",
"made from material",
"garlic"
] | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and sp... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Düğün çorbası",
"instance of",
"dish"
] | Düğün çorbası (Turkish: Düğün çorbası) is the Turkish cuisine soup on lamb or beef broth. Now is a popular dish for every day, mainly in the cold season, but initially the hearty soup Düğün çorbası was the opening meal on a wedding feast in the village, which could continue according to tradition for forty days and for... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"country",
"Indonesia"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | country | 7 | [
"Nation",
"State",
"Land",
"Territory"
] | null | null |
[
"Jalangkote",
"location",
"Indonesia"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Jalangkote",
"country of origin",
"Indonesia"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Jalangkote",
"instance of",
"food"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"made from material",
"potato"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Jalangkote",
"location",
"Makassar"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Jalangkote",
"made from material",
"egg"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Jalangkote",
"made from material",
"rice vermicelli"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Jalangkote",
"instance of",
"dish"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"instance of",
"human food"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"instance of",
"type of food or dish"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | instance of | 5 | [
"type of",
"example of",
"manifestation of",
"representation of"
] | null | null |
[
"Jalangkote",
"part of",
"Makassar cuisine"
] | Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sula... | part of | 15 | [
"a component of",
"a constituent of",
"an element of",
"a fragment of",
"a portion of"
] | null | null |
[
"Sapo tahu",
"country of origin",
"Indonesia"
] | Sapo tahu (Chinese: 砂鍋豆腐; pinyin: shāguō dòufu; lit. 'claypot tofu') is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Sapo tahu",
"made from material",
"tofu"
] | Sapo tahu (Chinese: 砂鍋豆腐; pinyin: shāguō dòufu; lit. 'claypot tofu') is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Pickled carrot",
"made from material",
"carrot"
] | A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including bánh mì or as a component... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple butter",
"has part(s) of the class",
"sugar"
] | Production
Ingredients
Apples (peeled, cored, and finely chopped)
Brown (or white) sugar or unrefined sugar beet juice
Apple juice (or apple cider)
Spices (nutmeg, cloves, allspice, cardamom, vanilla extract and lemon juice – optional) | has part(s) of the class | 111 | [
"is composed of",
"contains",
"comprises",
"consists of",
"includes"
] | null | null |
[
"Apple butter",
"has part(s) of the class",
"spice"
] | Production
Ingredients
Apples (peeled, cored, and finely chopped)
Brown (or white) sugar or unrefined sugar beet juice
Apple juice (or apple cider)
Spices (nutmeg, cloves, allspice, cardamom, vanilla extract and lemon juice – optional) | has part(s) of the class | 111 | [
"is composed of",
"contains",
"comprises",
"consists of",
"includes"
] | null | null |
[
"Apple butter",
"has part(s) of the class",
"cider"
] | Manufacture
Apples are first selected based on ripeness, texture, natural sweetness and tartness/acidity. Some of these apples are pressed into fresh apple cider, while the rest are peeled and cored, then wholly steamed and cooked into apple puree. The freshly pressed apple cider and cooked apple puree are added to a l... | has part(s) of the class | 111 | [
"is composed of",
"contains",
"comprises",
"consists of",
"includes"
] | null | null |
[
"Pommeau",
"made from material",
"apple"
] | Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy (Pommeau de Normandie) or lambig in Brittany (Pommeau de Bretagne).Considered a mistelle, it is generally consumed as an apéritif, or as an accompaniment to melon or blue cheese. It is also popular w... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple pie",
"made from material",
"apple"
] | Ingredients
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally su... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple pie",
"has part(s)",
"apple"
] | Ingredients
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally su... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Apple pie",
"made from material",
"cooking apple"
] | Ingredients
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally su... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Applejack (drink)",
"subclass of",
"cider spirit"
] | Applejack is a strong alcoholic drink produced from apples. Popular in the American colonial era, the drink's prevalence declined in the 19th and 20th centuries amid competition from other spirits.Applejack is used in several cocktails, including the Jack Rose. It is a type of fruit brandy.See also
Cider
Fractional fr... | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Applejack (drink)",
"made from material",
"apple"
] | Comparison to calvados
Applejack is somewhat similar to calvados, an apple brandy from Normandy, France, to which it is often compared. However, calvados is made from cider apples, while applejack is made from apples such as Winesap. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Manzana verde",
"made from material",
"apple"
] | Manzana, also known as manzanita and manzana verde, is a liqueur generally made of wild apples. The name refers to the apples and not the alcoholic beverage which is usually clear in color. It has Spanish origins, more precisely of the Basque country. Its name manzana is apple in Spanish; verde is Spanish for "green".
... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Manzana verde",
"different from",
"Manzana"
] | Manzana, also known as manzanita and manzana verde, is a liqueur generally made of wild apples. The name refers to the apples and not the alcoholic beverage which is usually clear in color. It has Spanish origins, more precisely of the Basque country. Its name manzana is apple in Spanish; verde is Spanish for "green".
... | different from | 12 | [
"not same as",
"not identical to",
"distinct from",
"separate from",
"unlike"
] | null | null |
[
"Manzana verde",
"subclass of",
"liquor"
] | Manzana, also known as manzanita and manzana verde, is a liqueur generally made of wild apples. The name refers to the apples and not the alcoholic beverage which is usually clear in color. It has Spanish origins, more precisely of the Basque country. Its name manzana is apple in Spanish; verde is Spanish for "green".
... | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Apple cider",
"made from material",
"apple"
] | This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.
Canada recognizes unfiltered, unsweetened apple juice as cider, fresh or not. | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Apple cider",
"different from",
"cider"
] | apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been cooked and filtered to remove solids, and pasteu... | different from | 12 | [
"not same as",
"not identical to",
"distinct from",
"separate from",
"unlike"
] | null | null |
[
"Apple cider",
"subclass of",
"apple juice"
] | This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.
Canada recognizes unfiltered, unsweetened apple juice as cider, fresh or not. | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Chausson aux pommes",
"country of origin",
"France"
] | The chausson aux pommes is a French pastry filled with applesauce.Origin
It originated in the 16th century. The legend says that after a plague epidemic that killed a part of Saint-Calais' population in 1580, the chatelaine would have offered a sort of apple pie to the survivor still living there.After the end of the e... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Sashimi",
"subclass of",
"raw fish dish"
] | Sashimi (刺身, English: sə-SHEE-mee, Japanese: [saɕimiꜜ]) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.Origin
The word sashimi means "pierced body", i.e. "刺身" = sashimi, where 刺 し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from ... | subclass of | 109 | [
"is a type of",
"is a kind of",
"is a subtype of",
"belongs to category",
"is classified as"
] | null | null |
[
"Satay",
"country",
"Indonesia"
] | Satay ( SAH-tay, in USA also sah-TAY, sa-TAY), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Java island, but has spread to almost anywhere in Indonesia, where it has become a ... | country | 7 | [
"Nation",
"State",
"Land",
"Territory"
] | null | null |
[
"Satay",
"made from material",
"fish"
] | Mixture
Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce ... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Satay",
"has part(s)",
"fish"
] | Fish and seafood
Sate Ikan Tuhuk
Blue marlin Satay, a delicacy from Krui, Lampung.
Sate Ikan Pari
Stingray Satay, a satay dish from Tana Tidung Regency, North Kalimantan.
Sate Bandeng
Milkfish Satay, from Banten. It is a satay made from boneless bandeng (milkfish). The seasoned spicy milkfish meat is separated from the... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Satay",
"country of origin",
"Indonesia"
] | Satay ( SAH-tay, in USA also sah-TAY, sa-TAY), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Java island, but has spread to almost anywhere in Indonesia, where it has become a ... | country of origin | 80 | [
"place of origin",
"homeland",
"native land",
"motherland",
"fatherland"
] | null | null |
[
"Satay",
"location",
"Padang"
] | Offals
Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.
Sate Babat
Tripe satay. Mildly marinat... | location | 29 | [
"place",
"position",
"site",
"locale",
"spot"
] | null | null |
[
"Satay",
"has part(s)",
"meat"
] | Preparation
Satay can be made from various meats. Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; or offal such as liver, intestine, and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and sn... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Satay",
"made from material",
"offal"
] | Offals
Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.
Sate Babat
Tripe satay. Mildly marinat... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Satay",
"has part(s)",
"offal"
] | Offals
Sate Ampet
Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.
Sate Babat
Tripe satay. Mildly marinat... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
[
"Satay",
"made from material",
"beef"
] | Preparation
Satay can be made from various meats. Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; or offal such as liver, intestine, and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and sn... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Satay",
"made from material",
"chicken meat"
] | Chicken
Sate Ambal
A satay variant from Ambal, Kebumen, Central Java. This satay uses a native breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather ground tempe, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat... | made from material | 98 | [
"constructed from material",
"fabricated from material",
"composed of material",
"formed from material",
"manufactured from material"
] | null | null |
[
"Satay",
"has part(s)",
"chicken meat"
] | Preparation
Satay can be made from various meats. Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; or offal such as liver, intestine, and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and sn... | has part(s) | 19 | [
"contains",
"comprises",
"includes",
"consists of",
"has components"
] | null | null |
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