Kacang Pool. My friend JY told us that kacang pool (as it is called in Malaysia) was derived from the Middle Eastern dish known as foul medammas, which was made from fava beans. It was served with a sunny side egg and a side of buttered toast. All of that was great to sop up the runny egg and sauce of this dish.
This can be very difficult, however, fret not as I have created a nutritious yet ridiculously cheap Kacang Pool meal. Kacang is derived from a Malay word which means beans. Traditionally, minced beef and curry powder are added to the meal, however, omitting them doesn't compromise the flavour. You can cook Kacang Pool using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Kacang Pool
- You need 2 tin of Kacang parang/ foul medame.
- It's of baked beans 1 tin drained of tomato sauce.
- You need 1 tin of kidney bean.
- Prepare 300 g of minced meat 1 pkt.
- You need 200 g of mixed veggies.
- Prepare 2 of green chilies sliced.
- It's 2 of red chilies sliced.
- You need 1 of big red onion diced.
- It's 2 cloves of garlic.
- Prepare 1 block of gnger blended with some beans and water.
- Prepare of salt to taste.
- Prepare 3 tbsp of Babas branded meat curry powder.
Kacang Pool Haji, Benteng, Batu Pahat I think tis the only place in Batu Pahat, Johor where you can find Kacang Pool. The place is located at Kompleks Niaga Benteng, Peserai, Batu Pahat. Served in white clay bowl the taste is definitely delicious and the amount is generous that can last. Traditional Kacang Pool usually gets its thick and chunky texture from both mashed and whole foul beans.
Kacang Pool instructions
- Place cooking oil in a wok, add onions and garlic and cook until onions wilt. Next add the minced meat, blended ginger and chilies and cover for 10 mins..
- Add curry powder and mixed veggies.
- Add beans and some water.
- Add salt, pepper and soy sauce to taste..
I used zucchini to replicate that texture, and its relatively neutral-tasting flavour also means that it won't stray too far from the traditional flavours of the dish. Here's what I did: I split half of a zucchini into two. The stew is on the thinner side, but still contains nice bits of beans for added texture. The stew is made with coriander seeds, fennel and cumin, which add a nice warmth and depth of flavour. There are many variations of this dish, but I think my aunt's recipe for Foul medames - Kacang Phool is one the best.