Foul medames

Foul medames – Kacang Phool


This is a dish that I saw my aunt cooking when I was about 15 years old and the recipe is stuck in my head till today, mainly because it is such an easy recipe. There are many variations of this dish, but I think my aunt’s recipe for Foul medames – Kacang Phool  is one the best. Her version is simple yet SUPER delicious and no, I am not biased. When it comes to food, I believe in being with the right team. Right team = the ones that cooks the better food. Wrong team would be those who boil a pot of water, adds a packet of instant noodles, cook it for 5 minutes, when it should be 2 minutes instead, or it could be the one that opens a can of sardines and pour it onto a plate and then proudly declare that “dinner is served. *Roll eyes till I can see my brain* 

Foul (Ful) originates from middle east. In-fact, it is the national Egyptian dish. Foul is also popular in both Singapore and Malaysia. Yup, from an Egyptian cuisine to Mexican and even Thai cuisine, we Singaporeans love our food. I think this blog itself is a testimony to that. I am a firm believer of world kitchen and that explains the recipes from different cuisines found on my blog. From the Chinese Wonton Noodles to the Vietnamese Spring Rolls or the Squid Masala, I embrace the beauty of trying out cuisines from different parts of the world.

So back to the foul. It is made from broad beans and served with a sunny side up egg and topped with sliced green chilies and onions. There is always a lime sitting strategically in a corner. Don’t underestimate that lime. You are looking at the show stopper right there. In Singapore and Malaysia, it is more commonly known as Kacang Phool though. Whatever the name is, it is delicious! The creaminess of the foul, spice from the chilies and tang from the lime juice,  everything totally in sync. This is commonly served for breakfast over here but hey, I can have it for breakfast, lunch or dinner. How can you place a restriction on something so delicious. Imagine if cakes are supposed to be eaten on birthdays only? I would have to start celebrating my birthday according to all the different calendars that we have, just to have that piece of cake. Or maybe I would start crashing birthday parties. 



5.0 from 1 reviews
Foul Medames - Kacang Pool
Prep time
Cook time
Total time
  • 2 cans (400 g each) foul medames - Blend till quite fine with some water
  • 1.5 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • ½ tsp ground black pepper
  • 3 tbsp olive oil
  • 2 tbsp salted butter
To be blended into a paste
  • 2 large onions
  • 6 cloves garlic
  • 6 sunny side up
  • 2 onions - diced
  • 3 green chilies- sliced
  • 6 small limes - halved
  1. Pour oil into a hot pan and stir fry the blended paste until fragrant.
  2. Add in coriander powder, cumin powder and fennel powder and fry for 5 minutes till the spices are fragrant.
  3. Pour in blended beans, mix it with butter and cook for another 5 minutes.
  4. Add about ¾ - 1 cup of water (depending on the consistency) and simmer for another 10 minutes.
  5. Season with black pepper and salt, if required.
To serve
  1. Serve the dish in a deep plate and top up with a sunny side egg, diced onion and lime.
  2. This dish is best accompanied with slices of toasted baguette.
The canned beans already contain salt, so go easy on the salt.
Foul keeps really well so you can keep a batch in the fridge and just reheat it before consuming.
Nutrition Information
Serving size: 6 Calories: 164 Fat: 11g Saturated fat: 3g Unsaturated fat: 7g Trans fat: 0g Carbohydrates: 19g Sugar: 6g Sodium: 44mg Fiber: 4g Protein: 2g Cholesterol: 10mg



Loving our recipes?
Sign up to our free newsletters and stay inspired with our wealth of recipes, tips and ideas to get you cooking.



  1. Mel says:

    Where can I get the beans?

    • Maya says:

      Hi Mel. Nowadays Giant hypermarket carry this. You can easily also buy them at malay provision shops at the market. Just ask them for canned kacang phool 🙂

  2. Wati says:

    Ur recipe is my fav

Leave a Comment

Rate this recipe:  

Subscribe to Maya Kichenette email updates..

Subscribe for new recipes,exclusive giveaways, behind the scenes and more !

We hate SPAM and promise to keep your email address safe.