5g Dried Chili - soaked (can be replaced with 1 tablespoon tomato sauce for less spicy dish)
40g Shallots
5g Garlic
5g Ginger
Accompaniment:
Fried Eggs
Onion - diced
Tomato - diced
Fresh Green Chili - diced
Coriander Leaves - chopped
Lime - halved
Instructions
Add oil into a hot wok and stir fry the blended paste until fragrant. Add in curry powder, cumin powder and fennel powder. Stir until well mixed and very fragrant.
Put in the minced meat and stir until the meat is cooked. Add in the water and let boil. Once the mixture has boiled, stir in the tamarind juice and the beans (with the liquid). Add salt and ground black pepper to taste.
Using the back of a wooden spoon, mash up some beans and cook until the mixture has thickened.
Serve the dish in a deep plate and top up with a sunny side egg, diced tomato, onion, chilies and coriander. Squeeze some lime / lemon juice. Accompany with bread.
Recipe by at https://justasdelish.com/kacang-phool/