When I saw this recipe on Kak Noor's post, I was reminded that Kacang Pool was featured on the Malaysian Food Fest Johor blog event back in 2013. I meant to give the recipe a go but somehow I forgot all about it.
I even forgot what is kacang pool and Kak Noor kindly shared that kacang pool is what we know as kacang parang or fava beans in English. You can get this bean in a can.
Let me show you.
I got this can of beans from Aeon.
I have never noticed it before and I was glad I found it.
These beans are cooked with minced beef and seasoned with curry powder, cumin and fennel. Apparently, there are many versions of this recipe.
I found this kacang pool to be extremely delicious! To serve, garnish with chopped coriander leaves, onions, green chili and diced tomatoes and top with fried sunny side up eggs.
And oh, make some toast and you are good to go. My toaster has since gone to heaven which is why I am deprived of warm toast. Bah!
Kacang pool is great for breakfast, lunch or dinner. I love it a lot and I made mine extra spicy for a good kick. This recipe is a keeper.
- 1 can Kacang Parang (Fava Beans), rinsed and drained
- 350g minced beef
- 1 Bombay onion, diced
- 1 heaped tsp tomato paste
- 1 tsp black pepper
- 1 packet meat curry powder (25g)
- 1 tsp cumin powder
- 1 tsp fennel powder
- salt to taste
- 1 cup water
Pounded ingredients (pound or blend to a paste) :
- 4 dried chilies, soaked to soften (use less or omit if you don't want it hot)
- 6 shallots
- 3 cloves garlic
- 1/2 inch ginger
- fried eggs
- diced red onions
- green chilies
- chopped coriander leaves
1. Heat oil in pan and saute pounded ingredients until fragrant.
2. Add curry powder, fennel and cumin powder. Stir to mix briefly.
3. Add minced beef and tomato paste and stir until beef changes color.
4. Add water and simmer until beef is cooked.
5. Add diced onions and let simmer until onion is soft.
6. Add fava beans, stir to mix and season with salt and black pepper.
7. To serve, garnish as desired.