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 | Buntil            | J. cuisine                    | Papaya, taro, or cassava leaves filled with gratedcoconutandanchovies, boiled incoconut milk                                                            | Hot or room temperature      |
|         2 | 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                          |
|         3 | Bubur ayam        | C. I. cuisine                 | Ricecongeewithchicken                                                                                                                                   | Hot                          |
|         4 | Botok             | J. cuisine                    | Grated coconut with various ingredients (tempeh, tofu, anchovy, fish, meat or mushroom) spiced and steamed inbanana leaf                                | Hot or room temperature      |
|         5 | Black pepper crab | Long Beach Seafood Restaurant | Crab, black pepper seasoning                                                                                                                            | Hot temperature              |
|         6 | Batagor           | S. cuisine                    | fried fish dumpling with tofu and vegetables inpeanut sauce                                                                                             | hot                          |
|         7 | 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)          |
|         8 | Bakso             | I. C. cuisine                 | Ground beef,tapioca,noodle, ricevermicelli, beefbroth, kailan,celery, salted vegetables, fried shallots                                                 | Hot                          |
|         9 | Bakewell pudding  | Bakewell                      | Ground almond, jam, butter, eggs                                                                                                                        | Warm (freshly baked) or cold |
|        10 | Babi kecap        | C. I. cuisine                 | Pork and vegetables simmered in kecap manis (sweet soy sauce) spiced withgarlicandshallot                                                               | Hot                          |
|        11 | Ayran             | T. people                     | Yogurt,water,salt                                                                                                                                       | Cold                         |
|        12 | Ayam penyet       | J. cuisine                    | "Squeezed" or "smashed"fried chickenserved withsambal                                                                                                   | Hot                          |
|        13 | Ayam masak merah  | M. cuisine                    | Chicken(cut and fried),chillies,garlic,ginger,onions,tomato puree                                                                                       | Hot                          |
|        14 | Ayam masak kicap  | I. cuisine                    | Chicken(cut and into pieces),soy sauceand spices                                                                                                        | Hot                          |
|        15 | Ayam goreng       | I. cuisine                    | Chicken,turmeric,garlic,shallotsand other spicesdeep friedincoconut oil                                                                                 | Hot                          |
|        16 | Ayam bakar        | I. cuisine                    | Chickenseasoned withturmeric,garlic,shallotsand other spices, andgrilledoncharcoal                                                                      | Hot                          |
|        17 | Asam pedas        | M. cuisine                    | Fish cooked in sour and hot sauce                                                                                                                       | Hot or room temperature      |

Target cell located at row 3 and column col1:
C. I. cuisine



col_id: 1
row_id: 3
cell_value: C. I. cuisine
label: http://dbpedia.org/resource/Chinese_Indonesian_dish http://dbpedia.org/resource/Chinese_Indonesian_cuisine http://dbpedia.org/resource/Indonesian_Chinese_cuisine http://dbpedia.org/resource/Chinese_Indonesian_Cuisine
csv: v16_291
col_name: col1
case_id: 43985