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.
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?
I can’t believe it’s been 9 months since we left Sarawak to return to the States! While we are settling in to our new home, we still keep in touch with our old friends from Kuching, through Facebook, email and WhatsApp. They’re always sending pictures of the yummy Sarawakian food that they’re eating, like Sarawak laksa and kampua mee. The good thing about dishes like these, though, is that we can make them at home, as the ingredients are not impossible to get.
One thing we cannot get, though, is dabai. Dabai, also known as “Sibu olive” (though it is not a true olive but a completely different species, Canarium odontophyllum), is grown only in Sarawak, generally in the central part of Sarawak around the town of Sibu. Over the years that we lived in Sarawak, we grew to love eating dabai. It’s one of the foods I really miss.
Fresh Dabai, “Sibu Olive”
I love Indian food and mamak food in particular. We often go to one particular place in Kuching almost weekly for roti and thosai. The thosai comes with dipping sauces of dhal and coconut chutney but we like the fish curry sauce the best.
One day I got some pieces of fish to go along with the curry. It was delicious! But then we got the bill and it turned out that the fish pieces were 5 ringgit each! Being the pake person that I am, I decided that I should learn to cook fish curry for myself because then I could buy a whole fish for 20 ringgit and save some money.
Armed with just my instincts and the flavor profile that I got from having this fish curry over several visits I decided to try to recreate it.
Indian Fish Curry