← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 800 g tinned fava beans (ful medames), 2 tins, drained and rinsed
• 200 g minced beef or mutton
• 1 Onion
• 4 cloves Garlic
• 4 cm piece Ginger
• 1 tbsp Ghee
• 1 tbsp Vegetable oil
• 1 tbsp meat curry powder
• 1 tsp Cumin
• 1 tsp Ground coriander
• 1 tsp ground fennel
• ½ tsp Chilli powder (optional)
• ½ tsp Black pepper
• 400 ml Water
• 1 tsp Salt
• 4 Eggs, fried sunny side up
• 1 small onion, finely chopped
• 2 Green chilli, sliced
• 2 Lime, cut into wedges
• 8 slices thick white bread, toasted and buttered

Method

1. Blend the onion, garlic and ginger into a paste with a splash of water.
2. Heat the ghee and oil in a pot over medium heat and fry the paste for 4–5 min until golden. Add the curry powder, cumin, coriander, fennel, chilli and pepper with a splash of water and fry for 2 min until the oil separates.
3. Add the mince and cook for 5 min, breaking it up, until browned.
4. Stir in the beans and water, bring to a simmer and cook for 15 min, mashing about half the beans against the pot, until thick and porridge-like. Season with salt.
5. Ladle into bowls, top each with a fried egg, chopped onion, green chilli and a wedge of lime, and serve with hot buttered toast for scooping.

Tips

• Many Johor families cheat with tinned baked beans mashed into the spiced mince; it is quick and kids love it.
• Contains egg, dairy (ghee, butter) and wheat (toast).

Sources

Written in our own words after cross-checking these recipes:

Nomadette The Iskandarian