Kacang Pool or Kacang Phool is a rather popular food in Johor Bahru, and everyone seems to be talking about Kacang Pool Pak Haji at Larkin. As this dish is adapted from the Middle eastern way of eating fava bean, I think the name Kacang Pool most likely got its name from the Egyptian word foul (or pronounced “ful”) for fava bean. Foul Medames is considered to be Egyptian’s national breakfast. Continue Reading →
After you have made your own soy milk, you will be left with the soybean pulp (okara) after all the “milk” is strained out. Don’t throw them away because okara is a nutritional powerhouse, containing soluble and non-soluble fiber, protein, calcium and other minerals. Fresh okara has a short shelf life, like soymilk or tofu, or you can freeze it or dry them in the oven for longer shelf life.
Okara by itself taste bland, but it is extremely useful when added to other food. You can add it to baked goods, use it as an egg substitute, add it to soups and stews, or mix it into veggie burgers.
Chinese dessert soups (or Tong Shui in Cantonese) typically consists of sweet and usually hot soups. One common dessert soup is Red Bean Dessert Soup. To those who are not used to Asian or Chinese Cuisines, yes we Asians love vegetables in our dessert – red beans, green beans, corn.. A Middle Eastern friend was appalled when I served her green bean coconut pudding.. It was interesting to see her reaction, well there’s always a first time for every thing.
The classic recipe is just red beans sweetened with sugar. I prefer the recipe my mama always make – with the addition of barley, black glutinous rice, pak hup (lily bulb), lotus seed and dried mandarin orange peel. One trick to shorten the cooking time is to put a ceramic soup spoon into the pot while cooking helps the beans break up faster. Sometimes I like to cook this soup in the slow cooker overnight, and I will have this soup for breakfast 🙂 Continue Reading →