Hope I’ve caught your attention. Hello everyone! Thank you for all of your well wishes while the kiddies and I were recovering from our colds! It really makes my day to see all your comments and emails 
And that thank you also goes out to those of you who read but don’t comment (absolutely nothing wrong with that) cause then I know at least there’s someone out there reading my bloggie. I’m happy to say that the kids and I have recovered from our colds. But here’s a peak at what happens when Mommy is ill:
On Sunday I started feeling better so that day was dedicated to getting things back in order. The OCD in me couldn’t take it anymore. The laundry got done, floors got swept, vacuumed, and swiffered, dishes got washed, every countertop got wiped down and sanitized, garbage got taken out, and the fridge, microwave, and range all got cleaned as well. The only thing that didn’t get cleaned were the toilets. Maybe I’ll leave that for the hubby keekeekee.
So much better wouldn’t cha say?!
Phew, I never wanna get sick again. Oh speaking of getting sick, how many of you get your yearly flu shots? I usually don’t get the flu shot and I’m usually fine. I think the longest I went was 3 years without having a cold. But this past Christmas we went on a cruise with the little ones, so not wanting to take any risks we all got our H1N1 shots, plus the flu shots, plus whatever else shots we had to get. As soon as we got back from the cruise I got sick. It was almost like the flu shot weakened my immune system…hmmm…go figure. So from now on I’m not getting a flu shot. Anyone else experience the same thing?
Anyways, here’s the recipe to that tofu, spinach, and shrimp dish I told you I would post. This dish, like the other dishes I make is very easy and non time-consuming. My dishes have to be simple and easy cause I don’t think my brain could handle more than 5 ingredients. Teehee. I wished I could create such delectable and uniquely wonderful dishes like many of you do but the simplicity of my klutzy brain doesn’t allow for that. So with that said I’m proud to share this simple recipe with you. And by the way, these measurements are just a guideline as to approximately how much you can use of each ingredient. If you’ve experienced trying to learn Chinese cooking, you’ll agree it’s usually a bit of this, a little of that, a dash of this, a drizzle of that type measurements rather than the teaspoons/cups measurement.
Ingredients:
- 3 teaspoons chopped garlic
- 15 – 20 medium-sized shrimp peeled and deveined (I used more)
- 2 packages of tofu
- 2 bunches of spinach
- cooking oil
- white cooking wine
sauce:
- 1 tablespoon chicken broth powder
- 1 tablespoon corn starch
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- 1/2 cup water
In a small bowl mix all the sauce ingredients together and stir until you achieve a smooth consistency. Set aside for later use.
Slice tofu into approximately 1 inch thick slices. This is the type of tofu I like to use. I luv luv luv this tofu because the egg inside gives it a custard-like taste and texture. If you’re allergic to eggs there is another type that doesn’t have eggs. I’m pretty sure you can get these at any Chinese supermarket.
In a pan or wok heat up 2 teaspoons of cooking oil on high heat and pan-fry the tofu on each side until a golden brown colour. Take out the tofu and place them on a plate for later use.
Yeah yeah, so I need a little work on making my slices evenly sized.
In a pan or wok heat up 1 tablespoon of cooking oil on high heat. Add 1 teaspoon of chopped garlic. Cook till the garlic turns a golden brown colour and throw in the shrimp. Toss the shrimp around until they are 3/4 cooked (pink, translucent colour). Scoop out the shrimp onto a plate and set aside for later use.
In a wok heat up 2 tablespoons of cooking oil on high heat and add 1 tablespoon of chopped garlic. Cook until the garlic turns a golden brown colour. Throw in 2 bunches of spinach, add 3 tablespoons of white cooking wine and cook for about 3 minutes. Once the spinach is cooked, throw the shrimp into the same wok as the cooked spinach. Pour in the sauce mixture. Cook and toss together for about 2 minutes or until the sauce coats everything. Turn off the heat and plate.
If you’d like, rather than cooking the tofu off the start, you can cook the tofu at the same time that you’re cooking the spinach so by the time you’re done, the tofu is still hot rather than sitting there all that time getting cold. I didn’t do that cause hello, simple-minded klutz here remember? If you do decide to make this dish, I hope you enjoy it. But most of all don’t forget to invite me 
Thank you to those of you who suggested names for this dish. I really enjoyed reading them. I should do this more often. Check them out:
Michelle @ Lucky Taste Buds wrote, “Hmmm maybe “Custard tofu shrimp”?? hahah I think i fail”
The Line That Divides Us wrote, “that last dish looks scrumptious! shrimpfu! hahahha.”
Sophia @ Burp and Slurp wrote, “Let’s call it…surf and tuft. Because surf = the shrimp (seafood) and tuft= plants = soy= vegetarian = that tofu. LOL! Haha!”
I loved all 3 suggestions. So now you know where the title of my post came from
And here’s the rest of our dinner: pan-fried salmon which we like to just dip in Worcestershire sauce, and salmon sashimi. With white rice of course.
So just a few things before I leave. I’ve added a giveaways page at the top of my blog to help support my fellow blog friends. Rather than having to go back and add links to my posts, I can just add giveaways to this page. So please check that page every so often for new giveaways. I’ve seen a page like this on some of your blogs so I thought I’d steal the idea, thanks for the idea guys. If you don’t see your giveaway on the page please feel free to shoot me an email lynnchenrocks@hotmail.com with the link to your giveaway and I’d be glad to add it. Hope you’re all having a wonderful start to your week. Until next time friends and family.
