"Pool Of Beans" Set With Toasted Bread
45 minutes
complete set of ‘Pool of Beans’ with Toasted Bread, 1 Servings
Pool of Beans is a satisfying and tasty dish, especially popular in Johor. This comforting bean stew blends local and Middle Eastern flavours creating a rich and savoury experience that warms the hearts. Perfect for those seeking a satisfying taste of tradition.
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- ‘Pool of Beans’ with Toasted Bread
- Dairy Product
200 ml UHT strawberry flavored milk - Fruit
4 sliced (40 g) Guava
Nutrition Value in 1 Serving
Calories
545.9 kcal
Carbohydrate
72.7 g
Fat
13.8 g
Protein
32.6 g
- ‘Pool of Beans’ with Toasted Bread
- Dairy Product
200 ml UHT strawberry flavored milk - Fruit
4 sliced (40 g) Guava
Nutrition Value in 1 Serving
Calories
601.7 kcal
Carbohydrate
78.1 g
Fat
15.1 g
Protein
38.4 g
- ‘Pool of Beans’ with Toasted Bread
- Dairy Product
200 ml UHT strawberry flavored milk - Fruit
4 sliced (40 g) Guava
Nutrition Value in 1 Serving
Calories
718.1 kcal
Carbohydrate
96.0 g
Fat
16.5 g
Protein
46.4 g
‘Pool of Beans’ with Toasted Bread
Ingredients A
| 1/2 tbsp | Ghee |
| 1/2 no | Holland onion, blended |
| 3 pips | Garlic, blended |
| 1/2 inch | Ginger, blended |
| 2 tbsp | Meat curry powder |
| 1 tsp | Coriander powder |
| Enough | Water |
| 40 g | Minced lamb |
| 1/2 no | Tomato, small cubed |
| 60 g | Foul medammas |
| 40 g | Baked beans in tomato sauce |
| 1 tsp | AJI-NO-MOTO® |
| 2 tsp | AJI-SHIO® Seasoned Pepper |
| 1/2 tsp | Salt, if needed |
Ingredients B: Accompaniment
| 1/2 no | Shallot, diced |
| 1/2 no | Tomato, diced |
| 1/4 no | Green chili, thinly sliced |
| 1 no | Calamansi lime, cut in half |
| Enough | Coriander leaves, finely sliced |
| 1 no | Egg, poached or fried |
| 2 slices | Toasted bread |
Method:
- Heat ghee, then stir-fry the blended ingredients until wilted.
- Mix the curry and coriander powder with some water to make a paste and put it to the pot. Sauté until the oil rises and spices are fragrant.
- Add the minced meat and tomato, mixing until cooked through.
- Drain and rinse the foul medammas from the can, grind coarsely with the baked beans in the tomato sauce. Pour it into the pot.
- Season with AJI-NO-MOTO® and AJI-SHIO®.
- Let the mixture simmer on low heat for about 10-15 minutes.
- Garnish with all the accompaniment ingredients.
- Serve hot with a fried or poached egg on top, accompanied by toast for dipping.
‘Pool of Beans’ with Toasted Bread
Ingredients A
| 1 tbsp | Ghee |
| 1/2 no | Holland onion, blended |
| 3 pips | Garlic, blended |
| 1/2 inch | Ginger, blended |
| 2 tbsp | Meat curry powder |
| 1 tsp | Coriander powder |
| Enough | Water |
| 60 g | Minced lamb |
| 1/2 no | Tomato, small cubed |
| 80 g | Foul medammas |
| 60 g | Baked beans in tomato sauce |
| 1 tsp | AJI-NO-MOTO® |
| 2 tsp | AJI-SHIO® Seasoned Pepper |
| 1/2 tsp | Salt, if needed |
Ingredients B: Accompaniment
| 1/2 no | Shallot, diced |
| 1/2 no | Tomato, diced |
| 1/4 no | Green chili, thinly sliced |
| 1 no | Calamansi lime, cut in half |
| Enough | Coriander leaves, finely sliced |
| 1 no | Egg, poached or fried |
| 2 slices | Toasted bread |
Method:
- Heat ghee, then stir-fry the blended ingredients until wilted.
- Mix the curry and coriander powder with some water to make a paste and put it to the pot. Sauté until the oil rises and spices are fragrant.
- Add the minced meat and tomato, mixing until cooked through.
- Drain and rinse the foul medammas from the can, grind coarsely with the baked beans in the tomato sauce. Pour it into the pot.
- Season with AJI-NO-MOTO® and AJI-SHIO®.
- Let the mixture simmer on low heat for about 10-15 minutes.
- Garnish with all the accompaniment ingredients.
- Serve hot with a fried or poached egg on top, accompanied by toast for dipping.
‘Pool of Beans’ with Toasted Bread
Ingredients A
| 1 ½ tbsp | Ghee |
| 1/2 no | Holland onion, blended |
| 3 pips | Garlic, blended |
| 1/2 inch | Ginger, blended |
| 2 tbsp | Meat curry powder |
| 1 tsp | Coriander powder |
| Enough | Water |
| 80 g | Minced lamb |
| 1/2 no | Tomato, small cubed |
| 100 g | Foul medammas |
| 80 g | Baked beans in tomato sauce |
| 1 tsp | AJI-NO-MOTO® |
| 2 tsp | AJI-SHIO® Seasoned Pepper |
| 1/2 tsp | Salt, if needed |
Ingredients B: Accompaniment
| 1/2 no | Shallot, diced |
| 1/2 no | Tomato, diced |
| 1/4 no | Green chili, thinly sliced |
| 1 no | Calamansi lime, cut in half |
| Enough | Coriander leaves, finely sliced |
| 1 no | Egg, poached or fried |
| 3 slices | Toasted bread |
Method:
- Heat ghee, then stir-fry the blended ingredients until wilted.
- Mix the curry and coriander powder with some water to make a paste and put it to the pot. Sauté until the oil rises and spices are fragrant.
- Add the minced meat and tomato, mixing until cooked through.
- Drain and rinse the foul medammas from the can, grind coarsely with the baked beans in the tomato sauce. Pour it into the pot.
- Season with AJI-NO-MOTO® and AJI-SHIO®.
- Let the mixture simmer on low heat for about 10-15 minutes.
- Garnish with all the accompaniment ingredients.
- Serve hot with a fried or poached egg on top, accompanied by toast for dipping.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
