Kacang Pool — Budget Malaysian Fava Bean Stew

Ingredients

Contains gluten, egg, soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   If you will serve with rice: rinse 2 cups long-grain rice and cook with 2 1/4 cups water in a pot or rice cooker while you prepare the stew.

   Start the rice now so it’s ready when the stew finishes; toasting the rice first is not necessary.

   18 min
2. 2

   Heat a 10-inch (25 cm) heavy skillet over medium heat and add the vegetable oil.

3. 3

   Add the finely chopped onion and sauté until soft and starting to brown, about 6–8 minutes.

   Stir often so the onion browns evenly; the little browned bits add depth.

   8 min
4. 4

   Add the minced garlic and cook, stirring, 1 minute until fragrant.

   1 min
5. 5

   Stir in the tomato paste, ground cumin, curry powder and sambal (if using); cook, stirring, 2 minutes to bloom the spices.

   Cook the tomato paste until it darkens slightly — this reduces raw taste.

   2 min
6. 6

   Add the drained fava beans to the pan and stir to coat with the spiced onion mixture.

7. 7

   Pour in the water (or stock) and soy sauce, add sugar and salt; bring to a gentle simmer.

8. 8

   Simmer uncovered for 10 minutes, stirring occasionally so beans soften and absorb flavour.

   If the mixture looks too dry, add a splash more water; you want a thick, stew-like consistency.

   10 min
9. 9

   Use the back of a wooden spoon or a potato masher to roughly mash about half the beans in the pan, leaving the rest whole for texture.

   Rough mashing thickens the stew and gives a pleasing contrast between creamy and whole beans.

10. 10

    Taste and adjust seasoning — add more salt, sugar or sambal, and stir in the lime juice to brighten the flavours.

11. 11

    While the stew finishes, heat a small skillet over medium and fry 4 eggs to your liking (sunny-side up is traditional).

    Fry eggs in a little oil for crisp edges; cook whites through but keep yolks runny if you like a silky finish when mixed into the stew.

    6 min
12. 12

    Toast the bread slices (or divide cooked rice among four plates).

13. 13

    Ladle the kacang pool into shallow bowls or onto plates with toast or rice. Top each portion with a fried egg, sprinkle spring onions and cilantro.

    Let everyone break the yolk into the stew before eating — it mellows the spice and adds richness.