Crazy and Passionate Healthy Cooking: By Suki Chan

By Suki Chan

A story of salvation told through Sukis life stories and recipes.

When her life was completely derailed and she had utterly no hope, cooking unexpectedly became the salve that would help Suki to mend her wounded heart and broken spirit.

Sukis kitchen became a magical place of healing and adventure. She regained her self-esteem and confidence. Suki discovered untapped passions, and the future became brighter. This book chronicles her exciting journey and is meant to encourage readers to pursue whatever ignites a fire inside them. Inside are remembrances to feed your soul and recipes to fill your tummies with deliciousness.

• Language: English
• Publisher: Xlibris US
• Release date: Oct 2, 2015
• ISBN: 9781503587083

Suki Chan

Suki Chan was born in 1978, the year of the snake, on the island of Hong Kong. Suki has always been a free spirit, and at an early age, she enjoyed being the center of attention and won the leads in several school plays. Naturally, Suki became an actress at the age of eighteen and then a well-known television personality. After leaving TV, she has wholeheartedly pursued her passion for food, cooking, fashion, traveling, and writing. Suki’s sense of adventure has taken her on culinary journeys throughout Asia and Europe. Suki has especially endeared Italy as a source for her learning. She took a long class there to gain many of her skills as a culinary chef. Her mother was a Thai maiden, while her father was born in Hoifung, China. This has influenced her to be a chef that is both traditional Chinese and a modern fusionist for food. Suki learned that it is important to put your love into your creations of food. This doesn’t mean put more sugar or butter in the food, but instead put your whole heart into it to make it more whole heart healthy. Her life experiences and the passion for exploring new and exciting discoveries make her cooking much more personal and special. Suki’s joie de vivre is revealed in her cooking and the exquisite care she takes when feeding those fortunate enough to be at her table. Suki’s penchant for fashion and food has also moved her to create a brand out of these experiences—Amour Lulu is that brand. This new venture aims to embody Suki’s beauty, exuberance, and passion for life.

Book preview

Copyright © 2015 by Suki Chan. 710772

Library of Congress Control Number: 2015911508

   ISBN:   Softcover   978-1-5035-8709-0

      Hardcover   978-1-5035-8710-6

      EBook   978-1-5035-8708-3

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 01/13/2016

Xlibris

1-888-795-4274

www.Xlibris.com

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CONTENTS

PREFACE:

BEGINNING

AN OPEN HEART

SUKI’S NOT-SO-SKINNY FISH NIBBLES

WHITE TRUFFLE FRITES WITH WHITE TRUFFLE SALT

MINI KOBE BURGERS WITH ARUGULA VINAIGRETTE

JAMIE OLIVER MADE ME A STRONG PERSON

BBQ RIB-EYE STEAK WITH ASPARAGUS

T-BONE STEAK WITH PARMESAN, BACON, BROCCOLI

FILET MIGNON TOFU BITES

I MISS YOU, DAD

THIS IS WHAT I WANT TO DO TO CHANGE MY LIFE

MAKE TIME TO RELAX

CHAMOMILE HONEY LEMON CALMING TEA

MAKE TIME TO BATHE

FRESH CUCUMBER MASK

TAKE A THIRTY-MINUTE WALK TO RELAX YOUR MIND

STRAWBERRY SHRIMP SALAD WITH CANDIED WALNUTS TO CANDY WALNUTS

MAKING SALAD DRESSING

TO ASSEMBLE SALAD

YOGURT FRUIT SALAD

GREEK SALAD

CANTALOUPE SOUP HIGHBALL WITH SALMON CAVIAR

CHICKEN BREAST AND ZUCCHINI SALAD

MANGO ROSE DESSERT

STEP-BY-STEP

SOLUTIONS

TO LEARN

STUFFED SQUID

TOMATO SALAD

CHICKEN DRUMSTICKS IN RED WINE

CHICKEN ROULADES STUFFED WITH FOIE GRAS

SPICED BABY PORK RIBS WITH BELL PEPPERS

GRILLED PORK CHOPS WITH BABY POTATOES OVER MIXED GREENS

MARROWBONES WITH BLUE CHEESE MOUSSE

BLUE CHEESE MOUSSE

NEVER GIVE UP

COMMUNITY

KIMCHI BEEF GYOZA

SHRIMP AND CHORIZO TAPAS

BEEF AND ASPARAGUS ROLLUPS

GREEN ONION PORK BUNDLES

WHAT IS THE MEANING OF NATURAL BEAUTY

GORGEOUS MOREL MUSHROOMS RISOTTO

THE FARMERS’ MARKETS OF LOVE

BREAK DOWN THE WALL

WATERMELON ICE CUBES

WATERMELON FETA SKEWERS

WATERMELON CRAB SOUP MARTINI

DON’T KEEP PEOPLE WAITING

Curried Salmon Salad on Toast

ALMOND SHRIMP TOAST

BLOODY MARY SHRIMP

FIG FANTASY

GRILLED TOMATO, PANCETTA, AND CHEESE

FRESH MINT AND HONEYDEW SHOT

SWEET PIE IS LIKE A RELATIONSHIP

MIXED-BERRY PIE WITH COFFEE LIQUEUR

VANILLA WAFER PIE CRUST

PUMPKIN COCONUT CHEESECAKE

TAKE A CHANCE

LAMB CHOPS WITH RED WINE PASTA

RED WINE PASTA

BABY LAMB CHOPS WITH LOBSTER MUSHROOM

TWO HANDS PARTNER IN LOVE AND PASTA

HOW TO MAKE PASTA DOUGH

EGGPLANT AND PASTA

SHRIMP WITH ANGEL HAIR PASTA

SQUID INK PASTA DOUGH

OCTOPUS WITH HOMEMADE SQUID INK PASTA

HOW TO MAKE GNOCCHI

BLUE CHEESE GNOCCHI WITH ZUCCHINI

WHEN THE PERFECT TIME COMES, YOU’LL KNOW WHAT TO DO FOR ME

FRESH WITH TOM YUM PASTE MUSSELS

CALAMARI SALAD

SPOTTED GROUPER WITH CHERRY TOMATOES

STEAMED SCALLOPS WITH LEEKS

JAPANESE AMBERJACK AND BABY POTATOES IN WINE CREAM SAUCE

FRIED SCALLOPS WITH AVOCADO AS YOGURT SAUCE

AVOCADO AS YOGURT SAUCE

BUTTER-POACHED LOBSTER APPETIZER

HOW TO MAKE YOURSELF MORE COMFORTABLE IN YOUR RELATIONSHIP

BREAD AND HAVE AS NOURISHMENT FOR THE SOUL

SALMON STACK SANDWICH

SASHIMI PIZZA

I DO

FOIE GRAS–STUFFED FILET MIGNON IN WINE SAUCE

FRESH MORNING HOPE

BAKED EGGS WITH BLACK TRUFFLE

CREAMY PARMESAN POTATO LOAF

ASPARAGUS AND SALAD WITH POACHED EGGS GRAPEFRUIT SAUCE

PINEAPPLE GEMELLI SALAD

COCOA CAPER CAKES

EASY DELICIOUS TIRAMISU

KITCHEN AS CLASSROOM

MARZIPAN COOKIE SANDWICHES

HAND-TO-HAND MEATBALLS

BANANA BREAD

SHOT FULL OF LOVE

LEMON SAKE COCKTAIL

FRESH STRAWBERRIES IN SCOTCH

SEXY CHOCOLATE MOUSSE

FRIENDSHIP

TIME IS A PRECIOUS COMMODITY

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PREFACE:

BEGINNING

AN OPEN HEART

This cookbook memoir is not only about recipes but also about how food has changed my life dramatically. I know I have learned so much about myself. Cooking has taught me the importance of follow-through, that success requires work, and how to accept failure and move forward.

This book was born in my heart. It is a tapestry woven from my life experiences and my newfound passion for exploring unknown and exciting places, cuisines and foods, people, and cultures and using those discoveries to go into my kitchen and create.

To be able to evoke a plethora of feelings in those who eat what I have prepared is beyond my wildest dreams. Seeing, touching, smelling, tasting, and savoring—all those senses awakened by a dish I have cooked is bliss to me!

How wonderful for someone to eat seafood prepared by me and be transported back to a romantic getaway on a tropical island or to a noisy bistro where someone special was there to be discovered.

Food and cooking have ignited so many feelings within me: opportunity, disappointment, anticipation, joy, and hope, to name a few. My sincerest wish is that my story and recipes will spark those within you as well.

Cooking requires planning, focus, patience, a certain amount of skill, and perhaps pushing oneself to attempt that which has never been done. Care must be taken so excellent and delicious results can be achieved. Being adventurous and changing a recipe to make it your own can be scary and thrilling at the same time.

So it is with life. Cooking has helped me to learn how to direct my own life, accept failure as a learning opportunity, and bask in the joy of success. I am stronger and more self-confident than ever.

My story and recipes are meant to awaken your senses and stir up the excitement of possibility, passion, and zest for life and love. I want you to be enthusiastic about making new discoveries, overcoming adversity, and finding the love of your life or rekindling an old flame.

Cooking for someone and sharing meals you have prepared are presents of love and comfort, given sometimes at great sacrifice. Never forget that the most precious gift you can give someone is love.

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MY CHINESE NAME IS SAU-YU

It seems like food has always been a part of my life. My Chinese name is Sau-Yu, which means skinny fish. I find that humorous. My father called me that and constantly coaxed me to eat more than I did. My mother had her own nickname for me, Chili, because I was sassy and independent. Of course, schoolmates and childhood friends make fun of names, so I have also been known as Fat Fish.

As a little girl, the seed of my love of food and cooking was planted early. I had many fun toys to play with, but my favorite activity was to take a saucepan from the kitchen and fill it with uncooked rice and milk powder and pretend to cook it and eat it. When I was finished, I would dump it all out and do it all over. Little did I know at that time that the seed would blossom into this cookbook.

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These little fish that I created bring back fond memories of my Chinese name.

— Skinny Fish —

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SUKI’S NOT-SO-SKINNY FISH NIBBLES

• Preheat oven to 149 degrees Celsius.

• 12 cherry tomatoes, washed and patted dry

• 45 mL softened chèvre

• small amount of black caviar

• extra virgin