To prepare the sambal paste, use a Ninja® blender to blend fresh and dried chillies together. Move slider to AIR FRY/HOB mode on the SmartLid™ and select the SAUTÉ function on Hi-5. Add blended paste to the base pot and sauté until fragrant. Season with salt and sugar and set aside.
To prepare the rempah, pulse shallots, turmeric, galangal, lemongrass, dried chillies, ginger flower and candlenuts into a smooth paste in a Ninja® blender.
To prepare the laksa broth, heat oil in the SmartLid™ base pot under the SAUTÉ setting on Hi-5 and fry rempah until fragrant. Add stock and boil on Hi-5 with lid open. Mix in coconut milk, assorted mushrooms, tofu puffs, and salt. Boil for 2 minutes and press STOP.
To assemble the dish, blanch noodles and drain them. In a bowl, add cooked noodles and pour broth with tofu puffs and mushrooms over. Top with eggs and laksa leaves. Serve with sambal.
