Mushroom Laksa
4
10 minutes
20 minutes
Malaysian
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Ingredients
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10 fresh red chillies
10 stalks dried chillies, soaked
6 tablespoons cooking oil
1 teaspoon salt
½ teaspoon sugar
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10 shallots, peeled and sliced
3 inch segment old tumeric
8 stalks lemongrass, sliced
2 ginger flower
20 stalks dried chillies, soaked until soften
10 candlenuts
2 inch segment skinned galangal
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½ cup cooking oil
1 quart vegetable stock
2 cups coconut milk
400g assorted mushrooms
20 pieces tofu puffs, scalded in hot water to remove oil
2 teaspoons salt; or to taste
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2 eggs, hard-boiled
1 bunch laksa leaves (or daun kesum), finely sliced
Cooked thick rice noodles / thick beehoon
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
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.
