"Tangy, Tart, Hot and Sweet", released sometime during late 2007, is an everyday cookbook by Padma Lakshmi. It is full of international cuisine that is easy, elegant, and unforgettable. The book shares with origins of her latest exotic recipes after traveling to some of the most secluded corners of the planet. Even better, you’ll never have to travel the world to get the information in order to prepare them. The book makes it simple to impress guests with more than two hundred dishes
Padma provides her own recipes for mouth-watering international fare in this lush, lavishly illustrated everyday cookbook. Padma is no stranger to food; in 1999, her first cookbook, Easy Exotic, won not just the adulation of fans, but the 1999 Versailles World Cookbook Fair Award for Best First Cookbook. It established her as a gifted chef and served as the basis for her own show on the TV Food Network, Padma's Passport.
Padma Lakshmi is also an internationally renowned actress and model, and the host of Bravo TV's highly acclaimed Top Chef. She is the author of Easy Exotic, and former host of Padma's Passport and Planet Food on the Food Network.
Padma's love of food started at a very young age and has been further influenced along the way. An Indian by birth, Padma's earliest childhood memories include shelling peanuts and eating pickles at her mother's side in the kitchen.
Upon moving to New York, her palate was further shaped by the different personalities she met. Be it a babysitter or her mother's Caribbean boyfriend or a playmate from the Philippines. The culinary field trips to a variety of ethnic neighborhoods like Chinatown and Spanish Harlem further helped fine tune her culinary tastes. Trips back to India included stops in Singapore and Tokyo, which further aroused curiosity.
Studies abroad in Spain were followed by a globe trotting career as a model, including time in Paris and Milan. She was also involved with the movies and which took her to Cuba and Sri Lanka. She has eaten her way through in every city and through it all, her passion for food has defined her.
She maintains that the American palate is the most open and inviting audience for the world's flavors and it is a blend of Chinese, a little bit Mexican, a little bit Italian and French. In short, most of their lives have all been touched by the many cultures that coexist among them.
I’m guessing that this chef has much experience with Asian and American cuisine. International exotic recipe ideas will surely broaden this chef’s knowledge. It will enrich the chef’s mind about what foods are out there that will really blow peoples’ minds away!
Some of the dishes in this book include "Hot and Sour Fruit Chaat, Tangy Jicama Salad, Purée of Roasted Aubergine, Couscous with Merguez Sausage, South Indian Spinach, Red Snapper with Green Apple and Mint Chutney, Roasted Citrus Chicken, Barbecue Korean Short Ribs, and Honeycomb Ice Cream." Pretty interesting, I’d say. Many more recipes are included, from appetizers to entrées, soups to desserts.
Padma's collection of simple recipes with complex flavors includes a myriad of stunning color photographs of both the food and a portrait of Padma career. Tangy Tart Hot & Sweet is the perfect book for anyone who wants cooking to be easy, elegant, and unforgettable.
ASPARAGUS AND CRAB SOUP
Cooking time: 50minutes
600g peeled white asparagus
2 boxes of royal crab meat with chilly (240g)
100g sliced leeks
3 tablespoons ginger
3 tablespoons chives
1 tablespoon garlic
3 tablespoons groundnut oil
1 tablespoon Chinese wine or dry Xérès
2 tablespoons cornflour
1 stock cube
Heat the oil in a large pan. Place the garlic, ginger and leek slices in the pan. Cook for 5 minutes. Break the asparagus in two and add them to the mix. Continue to cook on a medium heat for another 15 minutes stirring occasionally. Add the Chinese wine or the Xeric and let it reduce. Pour 1 liter of water and the cube. Cook for 20 minutes. Mix the corn flour with a little water and add to the soup. Boil for a few seconds until a thicker consistency is obtained. Pour the soup in bowls and sprinkle with chives before serving.
SAUTEED PORK WITH PINEAPPLE
Defrosting: Filet mignon of pork with pineapple 12h in fridge
Preparation: 15 minutes
Cooking Time: 8 minutes
1 filet mignon of pork (400g)
250g pineapple pieces
3 tablespoons coriander
2 tablespoons mint
3 tablespoons soya sauce
3 tablespoons groundnut oil
1 tablespoon sesame oil
1 tablespoon corn flour
1 teaspoon sugar
Slice the filet mignon into fine strips following the grain. Mix in a bowl 2 tablespoons soya sauce, the sesame oil, the cornflour and marinate the meat in it for ½hour. Place a wok or a large pan on high heat and fry the garlic in the groundnut oil for a few seconds. Add the pork and stir until golden brown. Add the pineapple pieces, the coriander and the mint. Fry on a high heat for another 2 to 3 minutes. Pour in the remaining soya sauce and add the sugar. Stir once more and serve immediately.