Posted on | January 29, 2010 | No Comments
Beef Hor Fun is a popular Singaporean meal coming from Cantonese origin. It is made by stir-frying beef, wide rice noodles (hor fun), bean sprouts and black bean sauce. It comes in two varieties: Dry-fried (fried without sauce) or Wet-fried (fried with a sauce). Apparently the secret to cooking it successfully is that it must be cooked over a high flame and the stirring must be done quickly without handling it too strongly or it will break into pieces. -sounds complicated – 🙂
Like all typical local Singapore meals it’s mainly carbohydrate and high in fat. The Singaporean diet is comprised of nearly 80% carbohydrate with protein being of least importance. Infact, Singaporeans eat more fat than meat! This in itself is causing many health problems including high cholesterol, high blood pressure and Type 2 Diabetes. With the cheap, fatty and carb dominant meals bought at local hawker food stalls up to 3 meals per day – making the switch to fresh & steamed vegetables and protein dominant food is almost impossible. In my opinion big changes need to occur as soon as possible to avoid swamping medical care in the near future.
Serving Size: 490g
Est. Percent of Calories from: