Fish balls, dried shiitake mushrooms, and a spicy soy sauce are included in this dish, as are a few shrimp heads.

I’ve been sick since Monday and haven’t eaten anything since then. Suffocating head pain, an itchy throat, and a blocked airway make breathing difficult. Arrrghhh!

I was saved by this scorching hot cup of beehoon/vermicelli soup. I chose this dish instead of my mother’s famous notion that porridge/congee has magical healing powers when sick.

Whether I’m well or not, I need my shrimp fix. As soon as I ate a few shrimp heads, dried shitake mushrooms, and fish balls with the best chili soy sauce, I felt much better.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 450 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• NAPA CABBAGE STIR FRY
• ACAR AWAK
• ASAM PEDAS FISH
• BOK CHOY CHICKEN

INGREDIENTS

• 2 cloves garlic, minced
• 1 dash white pepper powder
• 1 serving of vermicelli, soak in hot water
• salt to taste
• 3 fish balls
• 2-3 shrimps
• 1 stalk scallion, chopped
• 3 dried Shiitake mushrooms, soak in hot water, remove the stems, and cut into quarter’s
• 1/3 cup water
• 3 drops sesame oil
• 1 can (14oz. /400 g) chicken broth

Instructions

1. Heat a wok with a bit of oil and sauté the minced garlic until it begins to release its aroma. Bring the soup to a rolling boil, adding the chicken broth and the water from the can as needed to achieve the desired consistency. Make sure to include in the vermicelli, shrimps, and fish balls. Once the shrimp and vermicelli are done, put in the seasoning and serve immediately.