Kacang Phool
10 minutes min
20 minutes min
4 Per
I feel like Kacang Phool is underrated compared to its sister, the Shaksouka. Kacang phool is a perfect light hearted dish that’s perfect for breakfast, lunch or dinner, especially if tomatoes aren’t your thing.
As with majority of my dishes, I like to add a Malay twist to it by adding copious amounts of dried chili paste aka lada kering. The two best friends, cumin and coriander, create an umami filled dish you’ll want to have over and over again. I love having this after a day of fasting and often make it during Ramadhan.
- Blend onion, ginger and garlic into a fine paste.
- Heat a medium sized pan with vegetable oil. Add in blended ingredients and saute for 3 minutes on medium low heat until fragrant.
- Add in dried chilli paste and continue to fry for another minute.
- Add in ground beef and cook the ground beef for 4 to 5 minutes to allow the beef to brown.
- Add in cumin, coriander, baked beans and foul medames. Use a spatula to mash the foul medames.
- Let the kacang phool cook for another 3 to 4 minutes on medium heat before serving with fried egg, chopped shallots, lime, and green chillies.
1 medium red onion
6 garlic cloves
1 inch ginger
1 tbsp dried chilli paste, or more
300g ground beef
1 tsp ground cumin
1 tsp ground coriander
1 can baked beans
1 can foul medames (stewe fava beans)
Salt to taste
For garnish:
Fried egg
Sourdough slices
Chopped shallots
Sliced green chilies
