BREAKFAST MENU - KACANG POL / ARABIC BROAD BEANS RECIPE

Ghee....how I missed this Kacang Pool. My late sister used to make this, especially during family gathering. It's our family No:1  breakfast menu. I can't find this anywhere except in Johor.  This dish originated from the Middle East is popular among the Johorean. The dish is made of fava beans. In the Middle East fava beans are called "fol" and I believed that's how we named this dish in Malaysian version "Kacang Pol". Kacang literally means bean and Pol which is "fol" in arabic is "fava beans". See... that's what I love about food, it has it's story. 

This recipe I'm sharing with you was my late sister recipe. The originally recipe calls for the beans to be mashed, but in Malaysia we prefer the beans as a bean. The best is to use the broad beans soaked  overnight and cooked, however it's very difficult to get the bean this day, you can use the can version.

RECIPE - KACANG POOL 

1 can of broad beans / 1 tin kacang pool

200 gm of mincemeat  / 200 g daging cincang

2 tablespoons of chili powder/ 2 sdb serbuk cili

2 tablespoons of briyani powder / 2 sdb rempah briyani

7 small onions – blend into fine paste / 7 biji bawang merah ditumbuk halus

3 garlic – blend into fine paste / 3 ulas bawang putih ditumbuk halus

1 inches of ginger – blend into fine paste / 1" halia ditumbuk halus

2 tbsp lime juice / 2 sdb air asam limau

3 tbsp ghee / 3 sdb minyak sapi

For serving

1 onion thinly slice / 1 biji bawang besar dihiris halus

2 tomatoes – diced  / 2 biji tomato dipotong dadu

2 green chillies – slice / 2 biji cili hijau dihiris nipis

3-4 limes / 3-4 hirisan limau

eggs (optional) / telur (pilihan)

Soak the broad beans overnight until they soften. You can skip this step if you use the canned stuff. Boil in a pot of water until soft and cooked./ Rendam kacang semalaman dan rebus sehingga empuk. Toskan airnya.

Heat up pot and melt the ghee. Saute the spice/onion/garlic paste until fragrant. Add the minced beans and cook over medium heat for 15min to 20min. / Panaskan minyak sapi dan tumis bahan rempah sdan bahan tumbuk ehingga naik baunya. Masukan daging kisar dan masak 15-20 minit.

Add some water if mixture is too thick. Add salt and white pepper to taste. Add beans and further cook for another 10 minutes./ Masukkan air jika perlu. Masukkan garam dan lada. Akhir sekali masukkan kacang. Renehkan 10 minit lagi

Serving :

Dice one onion and roughly chop the green chilles to be used as garnishing.

Sprinkle with a bit of the melted ghee. Squeeze a bit of lime juice, if desired.

Serve with bread of your choice.

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Menu sarapan pagi ini saya masa cuti Maal Hijrah baru ini...baru sempat hendak buat entry. Ini adalah resipi favourite keluarga bila berkumpul. Biasanya arwah kakak yang  buat, dia memang pakar bab-bab masakan Arab ni. Memang sedap kacang polnya. Tapi sejak arwah tak ada tak merasalah hendak makan, kalau hendak pun nun kena pergi sampai JB...setahu saya kacang pol ini cuma ada jual di JB aje....selain JB saya belum pernah jumpa lagi.

Kacang Pol ini asalnya dari Timur Tengah...dan menjadi makanan kegemaran masyarakat Johor...ini kerana di JB banyak masyrakat keturunan Arab. Asal nama makanan ini ialah dari perkataan Arab "fol" yang merujuk kepada "kacang" tetapi udah tegeliat lidah kita sebut pol. Sedap dimakan bersama roti. Di Timur Tengah ianya dimakan dengan roti pita tapi di sini kita lebih gemar makan dengan roti Perancis. Sebelum dihidang, ianya ditaburkan dengan hirisan bawang besar, cili hijau, hirisan limau nipis dan curahan minyak sapi. Boleh juga dimasukkan telur samada goreng atau dipecahkan ke dalam kacang pol.

Next Post - Green Apple Bread Pudding / Pudding Roti Apple Hijau

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