Kacang Phool

I made Kacang Phool for lunch today. It's made from using store-bought foul medamme beans (which I half blended them for texture) & mixed with minced beef. To serve, I fried an egg (cooked sunny-side-up), chopped onions, juice of half-lime & green chillies. This should be eaten with baguette. It's light yet filling.

The store-bought foul medammes I used is this. I bought a few 'versions' or recipes of the foul-medammes. They have Lebanese, Saudi, Egypt and others at the store. As it is hard to get this at my neighbourhood stores or even major supermarkets, I specially bought a few when I went to Mustaffa Centre.

Here's the recipe:

450g foul medammes (half-blended)

250g minced beef (I've earlier sauteed these with 1 tsp garlic, 1/2 tsp ginger & 1 tblsp curry powder)

Half cup water

Onions*

3 cloves garlic*

1cm ginger*

5 pcs dried red chillies*

*All these ingredients to blend together to become a paste for frying

Salt to taste

Olive oil

Garnish:

Egg cooked sunny-side-up

Green chillies (sliced)

Onions (chopped coarsely)

Lime

How to:

1) Heat olive oil in frying pan. When it's hot, fry the onion paste till fragrant.

2) Add in the foul medammes and half cup of water. Leave to boil.

3) Once the mixture starts to boil & become a little thick in consistency, add in salt.

4) Give it a stir and turn off the heat.

Note: You do not want the mixture to be too dry nor watery. The mixture tends to be thicker and drier when cooled. If it gets to dry, just add in a little hot water & stir before serving. If it's too watery, leave it to boil for another 3-5mins.

To serve:

1) Fry egg.

2) Scoop some foul-medamme mixture into a bowl. Topped with egg.

3) Serve chopped onions, green chillies & lime at the side.

4) Serve hot with baguette.