Task: Cell-entity-annotation (source dataset: SemTab2019)

Your task is to annotate a cell in a table, using the DBpedia resource URI that best describes the entity referenced in the cell.
 
No explanation, return the DBpedia entity in JSON format: {"DBpedia entity": "<DBpedia entity>"}. Please note that DBpedia entity URIs are in the format of "http://dbpedia.org/resource/<entity>".

Input Table:
|   row_idx | col0                 | col1           | col2                                                                                                                                          | col3                           |
|----------:|:---------------------|:---------------|:----------------------------------------------------------------------------------------------------------------------------------------------|:-------------------------------|
|         1 | Nasi kerabu          | M. cuisine     | Rice cooked with clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, anchovy sauce orbudu                                   | Room temperature               |
|         2 | Nasi kebuli          | A. Indonesians | Ricewith minyak samin (ghee) spiced and served with goat meat                                                                                 | Hot                            |
|         3 | Nasi dagang          | M. cuisine     | Rice with cooked incoconut milkserved with Malay fish,chicken and prawn Curry                                                                 | Hot or room temperature        |
|         4 | Nasi bogana          | J. people      | Rice with side dishes wrapped inside banana leaf                                                                                              | Hot or room temperature        |
|         5 | Nasi bakar           | I. cuisine     | Seasoned rice with various ingredients wrapped inbanana leafand grilled upon charcoal fire.                                                   | Hot                            |
|         6 | Nachos               | I. Anaya       | Tortilla chips, nacho cheese or shredded cheese,salsa                                                                                         | Warm                           |
|         7 | Mochi ice cream      | F. Hashimoto   | Mochi,ice cream,powdered sugar                                                                                                                | Cold                           |
|         8 | Mie ayam             | O. Chinese     | Noodle, chicken meat,soy sauce,garlic,cooking oil(from chicken fat or vegetable oil), chickenbroth,chinese cabbage,scallions                  | Hot                            |
|         9 | Lontong Cap Go Meh   | Java           | Lontongtopped withopor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk                                   | Hot                            |
|        10 | Lontong              | I. cuisine     | compressed rice cooked inbanana leaf                                                                                                          | Room temperature               |
|        11 | Lekor                | M. people      | Fish,sago flour                                                                                                                               | Hot                            |
|        12 | Lalab                | S. people      | Various raw vegetables served with sambal terasi                                                                                              | Cold or room temperature       |
|        13 | Kwetiau goreng       | Peranakan      | Fried flat noodles with chicken, meat, beef, prawn or crab                                                                                    | Hot                            |
|        14 | Kuluban              | J. Regency     | Steamedvegetablesalad, shreddedcoconutdressing                                                                                                | Mostly served with main course |
|        15 | Kue putu             | Puttu          | Rice flour, palm sugar, grated coconut                                                                                                        | Room temperature               |
|        16 | Kue lapis            | B. people      | Rice flour, sugar, coconut milk                                                                                                               | Room temperature               |
|        17 | Krupuk kulit         | I. cuisine     | Cattle skin (cow or water buffalo), diced, sun dried, and fried in ample of coconut oil                                                       | Room temperature               |
|        18 | Krechek              | J. cuisine     | Rambak orkrupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers                                               | Hot or room temperature        |
|        19 | Kelan Antep          | J. Regency     | Meatnot fat (beef,lamborgoat),water,garlic,red onion,red pepper,sour,galangal,bay leaf.                                                       | Hot or room temperature        |
|        20 | Kaya toast           | M. Chinese     | kaya(coconut jam)                                                                                                                             | Hot                            |
|        21 | Karedok              | S. people      | Rawvegetables,peanut sauce,krupuk                                                                                                             | Room temperature               |
|        22 | Johnny Marzetti      | C. Ohio        | Pasta,ground beef,tomatoes.                                                                                                                   | Hot                            |
|        23 | Jemput-jemput        | Malays         | Flour, (Alternative ingredients for flavours:banana,anchovies,prawns,onionormaize)                                                            | Hot                            |
|        24 | Ikan goreng          | I. cuisine     | Fish, seasoned withgarlic,shallotsand other spices anddeep friedincoconut oil                                                                 | Hot                            |
|        25 | Ikan bakar           | I. cuisine     | Fish, seasoned withgarlic,shallotsand other spicesgrilledoncharcoal                                                                           | Hot                            |
|        26 | Iga penyet           | J. cuisine     | "Squeezed"beef ribsserved withsambal                                                                                                          | Hot                            |
|        27 | Hot Brown            | B. Hotel       | Turkey,bacon,Mornay sauce                                                                                                                     | Hot                            |
|        28 | Gudeg                | J. cuisine     | Youngjackfruit,coconut milk,palm sugar, chili, various spices,chicken,egg,Tempeh (optional)                                                   | Hot or room temperature        |
|        29 | Empal gepuk          | S. people      | Sweet spiced fried beef                                                                                                                       | Hot or room temperature        |
|        30 | Doner kebab          | O. Turks       | Lamb,beeforchicken                                                                                                                            | Hot                            |
|        31 | Dizé milé            | G. Creole      | Flour,lard,salt,baking powder,water,sugar,lemon,vanilla,cinnamon,nutmeg                                                                       | Cold                           |
|        32 | Daun ubi tumbuk      | I. cuisine     | cassavaleaves, pounded and seasoned with spice mixture ofginger,galangal,candlenut,garlic, andlemongrass, along withcoconut milkand ikan teri | Hot or room temperature        |
|        33 | Crab in oyster sauce | C. cuisine     | Crabserved inoyster sauce, garlic, ginger and scallion                                                                                        | Hot                            |
|        34 | Crab in Padang sauce | P. food        | Crabserved in Padang style hot and spicy sauce, which includes chili pepper, garlic, shallot, ginger, turmeric, candlenut and scallion        | Hot                            |
|        35 | Countess             | G. Creole      | Flour,water,lard,eggs,milk powder, (sometimes)sugar,salt,butter                                                                               | Hot                            |
|        36 | Confederate cush     | C. S. Army     | salt pork, bacon,cornmeal mush, cubed beef                                                                                                    | Warm                           |
|        37 | Clementine cake      | S. Jews        | Clementinefruit and typical cake ingredients                                                                                                  | Cold or warmed                 |
|        38 | Chairo               | A. people      | Chuños,onions,carrots,potatoes, white corn,beefandwheatkernels                                                                                | Hot                            |
|        39 | Cap cai              | C. Indonesian  | Stir fried vegetables                                                                                                                         | Hot                            |

Target cell located at row 21 and column col0:
Karedok



col_id: 0
row_id: 21
cell_value: Karedok
label: http://dbpedia.org/resource/Karedok
csv: v16_290
col_name: col0
case_id: 43942