About: http://webisa.webdatacommons.org/133744498

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	To me, wokking it in high heat is the most important factor ??? not only does it impart more flavour, the char kway teow will also be less oily (not glistening in oil) when cooked.
http://www.w3.org/ns/prov#wasQuotedFrom	noobcook.com