Kacang Pool / Malaysian Foul Medammas
I was introduced to kacang pool only very recently, near the end of our stay in Kuching. My friends, who grew up in West Malaysia, and who knew this dish well, wanted to introduce this dish to us. My friend JY told us that kacang pool (as it is called in Malaysia) was derived from the Middle Eastern dish known as foul medammas, which was made from fava beans.
It was served with a sunny side egg and a side of buttered toast. All of that was great to sop up the runny egg and sauce of this dish. That day, as I was eating it, I thought it reminded me very much of American chilli but with some slightly different spices perhaps.
I have always wanted to make a Fattoush salad ever since I was introduced to it many, many years ago in Michigan by a friend. The salad looked so simple and yet the tangy blend of spices caused my flavor receptors to just burst out singing. The basic Fattoush salad recipe starts with leftover pita bread that has been baked till they are crunchy, tossed with lettuce and other ingredients in a citrusy dressing. The a key ingredient in the tangy Fattoush salad dressing is a Middle Eastern spice called Sumac.
Recently, when I went looking at the International Food Bazaar for ingredients to make a simple tahini and date syrup dip (which a friend had introduced to me), I ended up also finding Sumac. I did not hesitate to grab the sumac I found and that very week, I made Fattoush salad.
After over a year of being back in the States, Annie’s Mum has come over for a visit! Here’s some of the stuff she brought with her:
Mortar and Pestle
Our beloved stone mortar and pestle, which we used to prepare ingredients for lots of dishes in Sarawak (like our Stir Fried Pork with Long Beans). We had to leave it in KL with Mum because it was just too heavy to bring with us. But now we have it again – YAY!
What else was in her luggage?
It’s that time of year again and mooncakes are everywhere in the Asian grocery stores here in San Jose. It makes me a little wistful for Malaysia, as I was making them myself last year when I could easily get my hands on ready-made mooncake fillings. Thankfully, a friend from Singapore visited me just about a week back and brought me some mooncake filling so I will at least get to make some this year.
Last year, besides making traditional baked mooncakes, piggy mooncakes and spiral mooncakes, I decided I was going to give snowskin mooncakes another try to get them more perfect (we weren’t too happy with our first attempt). I also bought a book all about mooncakes called “Mooncake Sonata” by Alan Ooi and the recipes in there really helped me to perfect those snowskin types.
I’m going to share with you one of the snowskin mooncakes that was really popular when I was selling them last year—this pandan custard snowskin mooncake. It is a little bit more complicated to make as there are multiple steps but the cake itself is so pretty and the flavors so yummy that you have to give it a try.
Pandan Custard Snowskin Mooncake