Mushroom Laksa
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
- Cuisine
- Malaysian
Ingredients
- 10 fresh red chillies
- 10 stalks dried chillies, soaked
- 6 tablespoons cooking oil
- 1 teaspoon salt
- ½ teaspoon sugar
- 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
- 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
- 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.