Kacang Pool (lean Johor bean stew)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 3

  • 150 g kidney beans (canned, drained)150g
  • 50 g minced chicken50g
  • 1 egg55g

Carbs· 1

  • 40 g wholemeal bread (~1.5 slices)(staple)40g

Vegetables· 1

  • 45 g red onion (diced)45g

Sauces· 1

  • 20 g tomato purée20g

Spices· 3

  • 1 g cumin powder (¼ tsp)(staple)1g
  • 3 g curry powder (½ tsp)(staple)3g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g

  1. Heat 1 tsp oil in a non-stick pan, sauté the diced onion over medium heat for 2 min until soft, then add the minced chicken and stir-fry ~2 min until it breaks up and turns pale.

    Why? Traditional kacang pool leans on fatty beef rendering out oil for richness; we use a little minced chicken instead — the same savoury, meaty note and protein with far less fat, saving over a hundred kcal a serving.

    Next up:Add the curry powder and cumin, toast 30 sec until fragrant, then stir in the tomato purée and fry 1 min.

  2. Add the curry powder and cumin, toast 30 sec until fragrant, then stir in the tomato purée and fry 1 min.

    Why? Spices need to bloom in oil to release their fat-soluble aromatics; dumped straight into liquid they taste raw and powdery. This 30-second step sets the depth of the whole pot.

    Next up:Add the kidney beans and about 120 ml water, simmer over medium-low for 5 min, mashing the beans to a half-purée with the back of a spoon as they cook; season with salt.

  3. 5 min · hands-free

    Add the kidney beans and about 120 ml water, simmer over medium-low for 5 min, mashing the beans to a half-purée with the back of a spoon as they cook; season with salt.

    Why? Kidney beans stand in for fava beans with plenty of fibre and protein; mashing half of them releases starch that thickens the stew naturally — no cornflour or extra oil needed.

    Tip: Mash more for a smoother pool, or leave half the beans whole for texture.

    05:00

    Next up:Push the pool aside to clear a small space, crack in the egg and fry it to a runny-yolk sunny-side-up (or fry it separately) and lay it over the beans; toast the wholemeal bread and cut into strips for dipping.

  4. Push the pool aside to clear a small space, crack in the egg and fry it to a runny-yolk sunny-side-up (or fry it separately) and lay it over the beans; toast the wholemeal bread and cut into strips for dipping.

    Why? The runny yolk acts as a natural sauce, adding quality protein and richness when scooped with the beans and bread — far healthier than the ring of oil or ghee the original is often finished with.

    Tip: Scatter a little raw onion and a squeeze of lime for a fresher, brighter finish.