Recipe for Fish Head Beehoon Soup 
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Yield:
1
Ingredients:
Amount Ingredient
350 gm fish head (preferably garoupa), cut into chunky pieces, clean
1 tbl salt
1 cup corn flour or tapioca flour
250 gm thick dried beehoon, soak till soft, then drain
75 gm young ginger, thinly slice
1 tsp chopped garlic
1 tsp oil
1 tsp sesame oil
1 lt water or stock
100 ml evaporated milk
Seasoning
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1 tbl light soy sauce
1/2 tbl fish sauce
1 tbl chicken stock granules
Garnishing
1 stalk spring onion, cut into 2cm lengths
Instructions:
Instructions: Method
SEASON fish head pieces with salt, then coat with corn flour or tapioca flour. Deep-fry in hot oil till golden brown and crispy. Drain and set aside.

Heat oil and sesame oil until hot. Saute garlic and ginger till fragrant. Add water or stock and bring to a boil.

Add seasoning, beehoon, mushroom and fish head pieces. Simmer for five to six minutes, then add milk. Bring to a quick boil.

Dish out into individual bowls and serve immediately with garnishing.

This is a popular hawkers dish in Kuala Lumpur and people just love the soup with a dash of milk.

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