Kacang Pool Memories


Once upon a long time ago, I started work as a software engineer in a small start-up halfway across the country from home and every morning I would pass by some of the best breakfast places in Eunos. But the most memorable would be this small stall in the Eunos hawker center with a small hand-lettered cardboard sign saying “Kacang Pul $2”.

The stall was run by a youngish lady with a ready smile. She also sold Mee Rebus, but it was her Kacang Pul that blew me away.

Kacang Pool (or Kachang Pul or Poole) is the South East Asian variant of the Egyptian national dish Ful Medames that consists of basically steamed or boiled Fava Beans (Faba Vulgaris) ground up into a rough paste mixed with the (almost) same spices as you get for the Satay Peanut sauce, flavored with peanut oil, garnished with raw red onions and green chili and finally topped with an egg, sunny-side up. This, my friend, is worth waking up early for.

But wait, there’s more…


And we must not forget the all important Baguette served with salt and small limes. No matter how sophisticated our palates become in the course of life, there is nothing like the crackling of a freshly toasted Baguette to arouse the senses. To me, the cracking baguette with lime and salt is a critical component to the complete Kacang Pool experience. Alone, the Kacang Pool can be too rich despite the green chili and raw onions, so you need the salt and lime to cut the richness while mopping up everything with the bread.

Conventional advice is to apply the salt and lime over the Kacang Pool, but I prefer to mix the lime and salt till you get a moist, purplish salt dip for the bread, which you use to scoop up the Kachang Pool.

It is so delicious that I sometimes order an extra baguette with salt and lime.


Eunos Hawker Center has been renovated and the young lady with the ready smile is no longer there. But stalls offering Kacang Pool are ubiquitous around the area; so all you have to do is look for a stall that can toast the Baguette properly and produce a decent runny egg.

Prices have gone up 25% and there are no more smiles but damn, this is the real breakfast of Champions.


Posted on 23rd Jun 2009 in Food and Drink


There Are 9 Comments


Foodies Queen commented on June 23, 2009 at 10:29 pm

hmm….never heard of or seen this kachang pul before. But baguette with salt and lime…..ermz…not to forget the peanut sauce….hmm..I can’t imagine the taste. So curious abt it! Shall try out if I do happened to be in the East. Tks!


ivan commented on June 24, 2009 at 12:02 pm

You’re welcome. Actually, it’s Fava bean sauce. 😛


Su-Lin commented on June 24, 2009 at 9:56 pm

I too am not familiar with kacang pul but I do know the Middle Eastern ful. Looks good – I want to make it for breakfast one day!


tommy commented on June 29, 2009 at 2:25 am

Added to my list of eats when I get back, thank you!


Hilmi commented on October 12, 2009 at 1:19 pm

one of my favourite breakfast dish ever! 🙂


[…] blog got his Kachang Pool fix and was at dinner with Robert Rainford. He further documented difficulties with Absinthe. […]


monica commented on February 2, 2012 at 6:33 am

Missed this food, anyone know if they serve this in America?


Ivan commented on February 4, 2012 at 8:58 am

@Monica: It has Middle Eastern roots and is similar to Ful Medames, so you should be able to find it at any good Middle Eastern restaurant.


Esther commented on June 7, 2013 at 3:08 pm

OMG I want this now. Searching for recipes.

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