Kacang Parang/Phool

Salam untuk semua...

Resepi Kacang Parang/Kacang Phool nie muncul setahun sekali ajee dirumah ida iaitu bila bulan ramandan ajee...sebenarnya ida pun dah lupa pasal menu nie..tapi pagi tadi dapat call dari mamafami tanya pasal kacang phool nie leh beli kat mana? baru lee teringat menu nie...so aper lagi terus gie giant cari kacang phool or kacang parang brand kimball ya...resepi ida sempoi ajee...tibai ajee dengan perencah serbuk nasi goreng adabi , tambah air sikit nak kasi berkuah ya....kalau nak resepi betol ok ida copy dari mamafami ya..tapi kena pastikan kacang tu dicuci dulu jgn gunakan kuahnya masin tau...ada yang kena darah tinggi lak..hehee actual resepi nie leh tambah apa2 bahan pun ikut aper yang ada kat umah tu ..hehee yang penting mesti ada telur mata n roti tu...tak ada roti keras tu roti sandwhich tu pun ok jugak...so jom jamu mata dengan menu kacang phool ida ya....haaaaaaa jgn ada yang bertanya leh datang belajar tak..hehe resepi ada kat bawah , masak sendiri ya..heheee menu nie memang menu popular orang singapore tau....ida pun belajar dari jiran ida orang singapore tu...


KACANG PHOOL
Source : Mummy Jam's Fotopages

Ingredients :

1 can of broad beans (kacang parang, I used Kimballs)
200 gm of mincemeat (I used minced chicken)
2 tablespoons of chili paste
2 tablespoons of meat curry powder
6 shallots – blend into fine paste
3 garlic – blend into fine paste
1 inches of ginger – blend into fine paste
1 piece of assam gelugor or assam keeping
A handful of chop coriander leaves
Salt
Oil
A bit of sugar (I added)

For garnishing :

1 onion – diced
2 tomatoes – diced
2 green chillies – slice
Sunny side fried eggs
3-4 limes (I omit)

Method:

1. Heat some oil in the wok and sautéed the onion-garlic-ginger paste together with chilli paste till fragrance.
2. Add in the curry powder with a few table spoonful of water to prevent the curry powder from getting burnt, till oil floats to the top and the paste became thicken,
3. Add in the mincemeat, assam keping , salt, sugar and about ½ cup of water. When the mincemeat are cooked, add in the broad beans ( you can mash ½ of the beans if you like) and lastly the chopped coriander leaves.

To serve:
Spoon the kacang phool into bowls and garnish with fried egg, sprinkle some diced onions, tomatoes, chillies and lime.

This dish is best eaten with bread, especially the French loaf.