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 | Jemput-jemput        | Malays                        | Flour, (Alternative ingredients for flavours:banana,anchovies,prawns,onionormaize)                                                                      | Hot                          |
|         2 | Ikan goreng          | I. cuisine                    | Fish, seasoned withgarlic,shallotsand other spices anddeep friedincoconut oil                                                                           | Hot                          |
|         3 | Ikan bakar           | I. cuisine                    | Fish, seasoned withgarlic,shallotsand other spicesgrilledoncharcoal                                                                                     | Hot                          |
|         4 | Iga penyet           | J. cuisine                    | "Squeezed"beef ribsserved withsambal                                                                                                                    | Hot                          |
|         5 | Hot Brown            | B. Hotel                      | Turkey,bacon,Mornay sauce                                                                                                                               | Hot                          |
|         6 | Gudeg                | J. cuisine                    | Youngjackfruit,coconut milk,palm sugar, chili, various spices,chicken,egg,Tempeh (optional)                                                             | Hot or room temperature      |
|         7 | Empal gepuk          | S. people                     | Sweet spiced fried beef                                                                                                                                 | Hot or room temperature      |
|         8 | Doner kebab          | O. Turks                      | Lamb,beeforchicken                                                                                                                                      | Hot                          |
|         9 | Dizé milé            | G. Creole                     | Flour,lard,salt,baking powder,water,sugar,lemon,vanilla,cinnamon,nutmeg                                                                                 | Cold                         |
|        10 | 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      |
|        11 | Crab in oyster sauce | C. cuisine                    | Crabserved inoyster sauce, garlic, ginger and scallion                                                                                                  | Hot                          |
|        12 | 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                          |
|        13 | Countess             | G. Creole                     | Flour,water,lard,eggs,milk powder, (sometimes)sugar,salt,butter                                                                                         | Hot                          |
|        14 | Confederate cush     | C. S. Army                    | salt pork, bacon,cornmeal mush, cubed beef                                                                                                              | Warm                         |
|        15 | Clementine cake      | S. Jews                       | Clementinefruit and typical cake ingredients                                                                                                            | Cold or warmed               |
|        16 | Chairo               | A. people                     | Chuños,onions,carrots,potatoes, white corn,beefandwheatkernels                                                                                          | Hot                          |
|        17 | Cap cai              | C. Indonesian                 | Stir fried vegetables                                                                                                                                   | Hot                          |
|        18 | Buntil               | J. cuisine                    | Papaya, taro, or cassava leaves filled with gratedcoconutandanchovies, boiled incoconut milk                                                            | Hot or room temperature      |
|        19 | Bubur pedas          | E. Malay                      | For Bubur:Carrots,potatoes,leafy greens,mushrooms,bean curd,bamboo shoots,turmeric leaves,long beans,dried shrimpandmeatare added along withseasoning   | Hot                          |
|        20 | Bubur ayam           | C. I. cuisine                 | Ricecongeewithchicken                                                                                                                                   | Hot                          |
|        21 | Botok                | J. cuisine                    | Grated coconut with various ingredients (tempeh, tofu, anchovy, fish, meat or mushroom) spiced and steamed inbanana leaf                                | Hot or room temperature      |
|        22 | Black pepper crab    | Long Beach Seafood Restaurant | Crab, black pepper seasoning                                                                                                                            | Hot temperature              |
|        23 | Batagor              | S. cuisine                    | fried fish dumpling with tofu and vegetables inpeanut sauce                                                                                             | hot                          |
|        24 | Bandeja paisa        | Ethnic groups of Africa       | red beans,pork belly, whiterice,ground meat,chicharon,fried egg,plantain(patacones),chorizo, arepa, hogao sauce,black pudding(morcilla),avocadoandlemon | warm/hot (caliente)          |
|        25 | Bakso                | I. C. cuisine                 | Ground beef,tapioca,noodle, ricevermicelli, beefbroth, kailan,celery, salted vegetables, fried shallots                                                 | Hot                          |
|        26 | Bakewell pudding     | Bakewell                      | Ground almond, jam, butter, eggs                                                                                                                        | Warm (freshly baked) or cold |
|        27 | Babi kecap           | C. I. cuisine                 | Pork and vegetables simmered in kecap manis (sweet soy sauce) spiced withgarlicandshallot                                                               | Hot                          |
|        28 | Ayran                | T. people                     | Yogurt,water,salt                                                                                                                                       | Cold                         |
|        29 | Ayam penyet          | J. cuisine                    | "Squeezed" or "smashed"fried chickenserved withsambal                                                                                                   | Hot                          |
|        30 | Ayam masak merah     | M. cuisine                    | Chicken(cut and fried),chillies,garlic,ginger,onions,tomato puree                                                                                       | Hot                          |
|        31 | Ayam masak kicap     | I. cuisine                    | Chicken(cut and into pieces),soy sauceand spices                                                                                                        | Hot                          |
|        32 | Ayam goreng          | I. cuisine                    | Chicken,turmeric,garlic,shallotsand other spicesdeep friedincoconut oil                                                                                 | Hot                          |
|        33 | Ayam bakar           | I. cuisine                    | Chickenseasoned withturmeric,garlic,shallotsand other spices, andgrilledoncharcoal                                                                      | Hot                          |
|        34 | Asam pedas           | M. cuisine                    | Fish cooked in sour and hot sauce                                                                                                                       | Hot or room temperature      |

Target cell located at row 7 and column col1:
S. people



col_id: 1
row_id: 7
cell_value: S. people
label: http://dbpedia.org/resource/Sundanese_people http://dbpedia.org/resource/Sundanese_culture http://dbpedia.org/resource/Sundanese_(people)
csv: v18_272
col_name: col1
case_id: 94799