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- Q4703440 subject Q20663435.
- Q4703440 subject Q7213599.
- Q4703440 subject Q8699175.
- Q4703440 abstract "Template:ForLalab or lalap is a Sundanese raw vegetable salad served with sambal terasi. It originated from West Java, Indonesia. Originally, it was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant. Sometimes, other exotic vegetables also are used, such as green, stinky petai and jengkol bean. Although most lalab vegetables are only washed in cold water and served raw, some boiled, steamed and fried variations are also available; for example, petai green beans can be served either raw or fried, while labu siam (chayote), water spinach and cassava leaves are usually served boiled. The dressing for this salad usually is sambal terasi served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables. Today, lalab is popular throughout Indonesia. It is usually served as vegetable side dish next to the main course, such as ayam goreng (fried chicken), ayam bakar (grilled chicken), pepes, pecel lele (fried catfish), fried gourami, and many other ikan goreng (fried fish) or ikan bakar (grilled fish).".
- Q4703440 alias "Lalap".
- Q4703440 country Q252.
- Q4703440 creatorOfDish Q682079.
- Q4703440 ingredientName "Various raw vegetables served with sambal terasi".
- Q4703440 region Q3724.
- Q4703440 servingTemperature "Cold or room temperature".
- Q4703440 thumbnail Lalab_platter_and_Sambal.jpg?width=300.
- Q4703440 wikiPageWikiLink Q1056554.
- Q4703440 wikiPageWikiLink Q11004.
- Q4703440 wikiPageWikiLink Q1323455.
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- Q4703440 wikiPageWikiLink Q142702.
- Q4703440 wikiPageWikiLink Q146400.
- Q4703440 wikiPageWikiLink Q16836241.
- Q4703440 wikiPageWikiLink Q16836245.
- Q4703440 wikiPageWikiLink Q16912123.
- Q4703440 wikiPageWikiLink Q20663435.
- Q4703440 wikiPageWikiLink Q23425.
- Q4703440 wikiPageWikiLink Q23501.
- Q4703440 wikiPageWikiLink Q252.
- Q4703440 wikiPageWikiLink Q272754.
- Q4703440 wikiPageWikiLink Q2987371.
- Q4703440 wikiPageWikiLink Q311088.
- Q4703440 wikiPageWikiLink Q319611.
- Q4703440 wikiPageWikiLink Q34887.
- Q4703440 wikiPageWikiLink Q3503085.
- Q4703440 wikiPageWikiLink Q35051.
- Q4703440 wikiPageWikiLink Q3724.
- Q4703440 wikiPageWikiLink Q4208163.
- Q4703440 wikiPageWikiLink Q4887922.
- Q4703440 wikiPageWikiLink Q5995345.
- Q4703440 wikiPageWikiLink Q6741543.
- Q4703440 wikiPageWikiLink Q682079.
- Q4703440 wikiPageWikiLink Q7213599.
- Q4703440 wikiPageWikiLink Q726399.
- Q4703440 wikiPageWikiLink Q7540.
- Q4703440 wikiPageWikiLink Q787497.
- Q4703440 wikiPageWikiLink Q7878708.
- Q4703440 wikiPageWikiLink Q81464.
- Q4703440 wikiPageWikiLink Q83124.
- Q4703440 wikiPageWikiLink Q83193.
- Q4703440 wikiPageWikiLink Q8699175.
- Q4703440 alternateName "Lalap".
- Q4703440 country "Indonesia".
- Q4703440 creator Q4208163.
- Q4703440 creator Q682079.
- Q4703440 mainIngredient "Various raw vegetables served with sambal terasi".
- Q4703440 name "Lalab".
- Q4703440 region "West Java".
- Q4703440 served "Cold or room temperature".
- Q4703440 type Food.
- Q4703440 type FunctionalSubstance.
- Q4703440 type Thing.
- Q4703440 type Q2095.
- Q4703440 comment "Template:ForLalab or lalap is a Sundanese raw vegetable salad served with sambal terasi. It originated from West Java, Indonesia. Originally, it was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant.".
- Q4703440 label "Lalab".
- Q4703440 depiction Lalab_platter_and_Sambal.jpg.
- Q4703440 name "Lalab".