Kacang Phool (Malaysian Foul Medammas)
Kacang phool is the Malaysian twist on Egyptian foul medammas. Fava beans are puréed and cooked with onions, garlic, and spices. The bean purée is then topped with a fried egg, jalapeños, green onions, and a light dusting of ground cumin. Crusty bread is used to scoop up the beany goodness. This dish is typically eaten for breakfast and lunch, but you could eat the hell out of this at any hour of the day. So simple, yet unbelievably tasty.
Equipment
- food processor
Ingredients
- 1 tbsp butter
- 1 can fava beans
- 1/2 large onion
- 3 garlic cloves
- 2 tbsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1/2 tsp ground fennel
- 1/2 tsp chili powder
- salt to taste
Kacang Phool Accoutrements
- fried egg
- jalapeños thinly sliced
- green onions finely chopped
- ground cumin
- crusty bread
Instructions
- Place the onion and garlic in a food processor.
- Process into a paste.
- Melt the butter in a pot over medium high heat. Sauté the onion garlic paste for 3 minutes.
- Add in the spices and cook for 1 minute.
- Purée the fava beans with it’s stock in the food processor.
- Add the puréed beans to the pot. Simmer over medium heat for 5 minutes.
