Kacang Pool

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15

min

Preparation

20

min

Cook

Easy

Difficulty

3

Steps

15

Ingredients

Also known as ‘ful medames’, this is a Southeast Asian adaptation of Egypt’s national dish of broad beans!

Let's start cooking!

Onion, ginger and garlic placed into a blender

Step 1 - Blend aromatics into puree

  • In a blender, add garlic, ginger and shallots. Blend to a puree and set aside.
Cumin and coriander seed powder poured into a pan of cooked vegetables

Step 2 - Fry curry

  • In a pan on medium heat, add 1 Tbsp vegetable oil and onions. Sweat onions until translucent, pour in puree and mix.
  • Add 3 Tbsp curry powder, 3 Tbsp cumin powder, 2 Tbsp coriander seed powder, water and broad beans, and stir well.
  • Reduce heat to low, and simmer for 15 minutes.
Hand using fork to mash broad beans

Step 3 - Break apart broad beans with fork and season

  • Break apart and mash broad beans with a fork.
  • Season with salt and sugar. Mix well and remove from heat.
Goes great with a toasted French baguette!

Plate and serve!

Kacang pool with egg and baguette

Transfer to serving plate or dish. Serve hot with a sunny side up, calamansi limes and coriander.

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