Monday, March 11, 2013

Kacang Phool


I’ve never tasted this dish before but I know it is a popular dish in Johor and Singapore. I Google for the recipe and was stumped as there are so many recipes on the said dish and the ingredients used differ greatly that I am not sure which I should use. I tried reading as much as I could on the dish but none of the recipes actually gave any indication on how the dish should taste. I don't know if it should be spicy or not, sourish or sweet, whether it should have a strong taste of cumin etc. Since I couldn't decide which recipe I should follow, I decided to consult my good friend Shereen and she is kind enough to share her recipe with me.


Ingredients:

2 cans ( 400 gm each can ) Foul medammas / cooked Fava beans / kacang parang
300 gm ground meat ( I used turkey )
1/3 cup Tamarind juice ( 20 gm tamarind + 1/3 cup water )
25 gm blended dried chili paste (soak dried chilies to soften and blend)
2 tbsp meat curry powder
1 tsp Fennel seed powder / serbuk jintan manis
1 tsp Cumin powder / serbuk jintan putih
Freshly ground Black pepper
1 cup Water
Salt to taste
3 tbsp Oil


Blended / pounded to a paste:

80 gm shallots
10 gm garlic
10 gm ginger

Accompaniment:

Fried eggs
Onion, diced
Tomato, diced
Fresh red /green Chili, diced
Coriander leaves, chopped
Lime / Lemon wedges


1. Add oil into a hot wok and stir - fry the blended paste and dried chilies paste until fragrant. Mix in curry powder, cumin powder and fennel powder. Stir until well mixed and very fragrant.
2. Put in the minced meat and stir until the meat is cooked. Add in the water and let boil. Once the mixture has boiled, stir in the tamarind juice and the beans (with the liquid). Add salt and ground black pepper to taste.
3. Using the back of a wooden spoon, try to mash the beans as much as you like and cook until the mixture has thickened.
4. To serve: Put some bean mixture onto a bowl and top up with a sunny side up egg, some diced tomato, onion, chilies and coriander. Squeeze some lime / lemon juice. Accompany with toasted baguette.

I am submitting this to Malaysian Food Fest - Johor month hosted by Annie of Annielicious Food

13 comments:

Ann@Anncoo Journal said...

Gert, The name is new to me and I've never tried this before. Looks very delicious :)

DZ said...

Have never tried Johor's Kacang Phool either and out of curiosity I made Mat Gebu's recipe once. It is very close to yours but he recommends dressing the sauce with melted ghee along with the lime/lemon wedge too, and the sprinkling of diced tomato, onions and chillies. Yours look so good that I'm tempted to try ! Thanks for sharing :)

Esther Lau said...

This is a new dish to me :) looks delicious and inviting.

Azian said...

Hi,

The Kacang Phool looks so yummy. Great!

Shereen said...

I must make a trip to Johore to specifically try out the famous Kacang Phool. There are many recipes in the Internet that you just don't know which one is the closest possible taste to the original::))

Phong Hong said...

Gertrude, I first saw this dish at Wendy's blog. Before that I never heard of Kacang Phool. Your presentation is beautiful and that's why I wish I could have this for breakfast. Hah! Hah!

Lisa H. said...

Learn something new today :D
Thank you Gert :D

mycookinghut said...

A very interesting dish that I haven't tried before! Thanks for sharing!

Flower said...

Hi, this is my first time commenting on your blog. :)

Kacang Phool is actually originated from the Middle east. Eat this a few times for brekkie when I was in Saudi Arabia. My arab/egyptian friends always make this. Depending on where they're from, I think they have own recipe. I guess as long they're yummy, it doesnt really matter. They usually eat it with flat bread or as we call here Lebanese bread.

My Little Space said...

Love your presentation. Wish I can have a share too. hehe.... OR do you mind?
Kristy

Sonia ~ Nasi Lemak Lover said...

Love your colorful presentation, I guess this est with white rice must be good too.,

khatijah said...

Sedap tu...

ICook4Fun said...

Ann, do try it out. It taste nice especially with bread.

DZ, thanks for visiting and leaving a comment.

Esther and Azian, thank you.

Shereen, yes we should :)

Phong Hong, thank you and me either :)

Lisa and Leemei, thank you.

Flower, welcome and thanks for the comment. You are right. Many recipes are pretty similar as I think different household will have their own version of it :)

Kristy, come, come I don't mind at all. We can have it together :)

Sonia, you can try :)

Khatijah, terima kasih.