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 5 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



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  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

  3. Diana says:

    An easy and very delicious recipe. We really enjoyed it with extra lime. Thanks!

  4. WATI says:

    I always go back to your recipe when I need to ….no need for a cookbook.

  5. DL Bueter says:

    At what point do you add the garlic to this recipe? Or is it served raw?

    • Maya says:

      The onions and garlic are blended and sauteed. Basically, these 2 are the first ingredients to go in the pan first before adding the spices and blended beans. Hope that helps. 🙂

      • DL Bueter says:

        Thanks for replying. I believe you’ve written a recipe for folks who are already familiar with this dish.
        Not so for me.
        This is a brand new dish to me. So, you’ll have to treat me like an ignorant 12-year-old beginner. I was trying to understand the SEQUENCE of How and When you cooked added each item.
        Is the lime squeezed onto the dish when served?? Or cooked. Thanks for your help.
        I’ve learned years ago that “foul medames beans” (called fava beans in the USA) are very healthy. It might even help treat Parkinson’s disease.
        I’m new to this web page and very new to Malaysian cooking.

        • Maya says:

          Hello there. Now that you mentioned it, I guess I overlooked the fact that some readers are new to Malaysia/Singapore food. Yes, you are right, the lime is squeezed on the dish just before eating. I would say this is a pretty healthy dish. Feel free to ask more questions. I would be glad to help. 🙂

  6. Nur says:

    It was easy to make and so delicious too! Does it keep well? We did not have any leftovers tho’gh!

    • Maya says:

      Thank you for dropping me a msg Nur. Glad there was no leftovers! 😀 Yes, you can keep this in the fridge for a few days without the toppings. 🙂

  7. diah says:

    omg, tried to find a good recipe to make for my dad as this is one of his fav dish and this is great!

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