Kacang Pool

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Kacang Pool is a famous cuisine in Johor. Owner of Kacang Pool Haji restaurant, Makpol Saimon, has been operating the business since 20 years ago. The restaurant is situated at Medan Selera Larkin, Johor Bahru, Johor.
Unlike its name, this cuisine is not made from bean or nuts, but a combination of minced meat, diced onions and limes, perfected with a sunny side up fried egg and a specially prepared buttered toast. It is usually enjoyed for breakfast.



Prep time: 20 min / Cook time: 30 min

Yield: serves 4-6


2 cans of foul medammas beans (you can find this at most Middle Eastern grocery stores)
1 lb ground beef
1 small red onion, finely diced
2 garlic cloves, minced
1 inch ginger, grated
1 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 cup water
1-2 Tbsp butter or ghee
Salt and sugar to taste


2 shallots, finely diced
1 green or red chilli, sliced thin
4 calamansi limes (use regular limes if you cannot find calamansi), halved
1/4 cup cilantro, roughly chopped
4-6 eggs, cooked sunny side up
4-6 slices buttered toast


1. In a small fry pan, toast your fennel, cumin and coriander till fragrant. Let it cool and then, grind to a powder. Set aside.

2. Drain the cans off foul medammas, and mash one can and leave the other can of beans whole.

3. In a medium saute pan, melt the butter and add the diced onion, garlic and ginger on medium heat. Stir till onions are translucent.

4. Add in ground spices and saute till fragrant.

5. Add the beef and saute, breaking up larger chunks till all the ground beef is mostly cooked through. Season with some salt.

Making Kacang Pool
Making Kacang Pool

6. Add in the foul medammas beans and a cup of water and combine. If the mixture is too thick, add more water. Let it come to a boil, then lower heat to simmer. If the whole beans are too chunky, feel free to mash them up a little. The mixture should have the consistency of chilli. Simmer for about 15-20 minutes on low heat making sure that there is enough liquid. If the mixture looks dry, add more liquids.
Cooking Kacang Pool
Cooking Kacang Pool

7. In the meantime, prepare your garnish, fry your eggs, and toast and butter your bread.

8. Season with salt and a little sugar to taste. Remember that the calamansi, chillies and shallots will add more flavor to the dish but you do want it to be salty enough.

9. Once it is flavored to your liking, dish out into individual bowls. Serve the egg on top. Garnish with shallots, chillies, and cilantro to your liking. Squeeze some lime juice over your bowl.

10. Dig in with a spoon, making sure to break the egg yolk all over the beans and use the bread to sop up the yummy mess.

Enjoy the Kacang Pool!!!

Kacang Pool on Toast
Kacang Pool on Toast

Kacang Pool with loaf bread :)
Kacang Pool with loaf bread :)

Credit to :

Prepared by:
Noor Zafirah binti Che Mat
Elmiah binti M. Yusup
Nor Adibah binti Rozain