Foul (Ful) originates from middle east. Infact, it is the national Egyptian dish. Foul is also popular in both Singapore and Malaysia. It is made from broad beans and served with a s sunny side up egg and topped with sliced green chilies and onions. There is always a lime sitting strategically in a corner.
In Singapore and Malaysia, it is more commonly known as Kacang Pool though. :) Whatever the name is, it is ooooishi! The creaminess of the foul, spiciness of the chillies and the slightly sour lime...totally in sync. This is
commonly served for breakfast in Singapore but hei, I can have it for breakfast, lunch or dinner. :D
2 x 400g foul medames - Blend coarsely with some water
1 tsp coriander powder
1/2 tsp cumin powder
1/2tsp fennel powder
1/2 tsp ground black pepper
3 tbsp olive oil
2 tbsp salted butter (optional)
2 large onions
6 cloves garlic
2 onions - cubed
2 green chillies- sliced
4 small limes
4 sunny side up
Heat oil in a pan and saute blended ingredients until fragrant.
Add in spices.Cook for a few minutes.
Pour in blended beans and cook for 5 minutes.
Add about 3/4 cup of water and continue cooking for another 10 minutes.
Season with salt and mix in the butter, if using.
Place a full ladle of the Foul in a deep plate. Place an egg on top.
Garnish with onion cubes, sliced chillies and lime halves.
Serve with toasted baguette!
Foul keeps really well so you can keep a batch in the fridge and just reheat it before consuming.