Ketola Soup with Fishball

Ingredients

a) Ketola sliced diagonally
b) 1 carrot, sliced thinly
c) Fresh yellow-tail fishball
d) Two teaspoon dried shrimps, blended
e) 4 cloves garlic, chopped finely
f) 1 red onion, sliced
g) 2 red chillies, sliced
h) Salt as required
i) A dash of white pepper
j) 1 tablespoon vegetable oil
k) 2-3 cups water
l) Some vermicelli, soaked in water and drained when "expanded"
m) Garnishing: Chinese parsley, chopped finely

In a saucepan, heat up the oil. Add the garlic, onion, red chillies and blended dried shrimps. Fry till fragrant and add water. Put the carrots and cook till tender, before adding the fishballs. Add salt and pepper as required and once fishballs are cooked, add in the vermicelli and stir for a few seconds. The Ketola soup is now ready. When serving, sprinkle some chopped Chinese parsley (and spring onion, if you like) on top.