|
gptkbp:instance_of
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gptkb:Pasta
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gptkbp:cooking_equipment
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wok
high heat stove
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gptkbp:cooking_method
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stir-frying
smoky flavor
high heat cooking
charred
Chinese-style
Indonesian-style
Malaysian-style
Singaporean-style
quick stir-fry
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gptkbp:cooking_time
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quick
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gptkbp:cuisine
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gptkb:sauce
dark soy sauce
Peranakan cuisine
oyster sauce
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gptkbp:cultural_influence
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Indian culture
Malay culture
Chinese culture
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gptkbp:cultural_significance
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street food
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gptkbp:flavor_profile
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savory
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gptkbp:fuel_type
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vegetable oil
lard
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gptkbp:garnished_with
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fried shallots
lime
|
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gptkbp:has_variations
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gptkb:Thai_Char_Kway_Teow
gptkb:Singapore_Char_Kway_Teow
gptkb:Penang_Char_Kway_Teow
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https://www.w3.org/2000/01/rdf-schema#label
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Char Kway Teow
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gptkbp:is_often_served_with
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gptkb:food
main dish
|
|
gptkbp:is_popular_in
|
gptkb:Indonesia
gptkb:Singapore
|
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gptkbp:main_ingredient
|
gptkb:egg
gptkb:seafood
bean sprouts
Chinese sausage
chives
flat rice noodles
|
|
gptkbp:nutritional_value
|
high in calories
|
|
gptkbp:origin
|
gptkb:Malaysia
|
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gptkbp:served_in
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gptkb:Samba
gptkb:Tok'ra
gptkb:pepper
fried egg
hawker centers
food courts
cucumber slices
pickled green chilies
cockles
|
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gptkbp:serving_temperature
|
gptkb:true
|
|
gptkbp:texture
|
wok hei
|
|
gptkbp:bfsParent
|
gptkb:Kuala_Lumpur
gptkb:Singapore
|
|
gptkbp:bfsLayer
|
4
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