This terrific 52 tom hirschfield recipe is singing out loudly to me, so i plan to make it soon. I'm just curious- does anyone know if this is basically Laksa? or how is it different?
We have always loved laksa (Betelnut in San Fran. YES!)and it would be great to know i was finally making it after all these years! thx.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)