Custard Shrimpfu Surf and Tuft…Say What?

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 πŸ˜€ 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 πŸ˜‰

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 β€œCustard 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 πŸ˜‰

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.

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22 Responses to “Custard Shrimpfu Surf and Tuft…Say What?”


  1. 1 Cindy Aguilar April 13, 2010 at 8:54 am

    Yummy!! I want to come and eat at your house!! By the way, did you come to my house and take the first home photos?!! Yeah, I need to pick up soo much right now! Love the new name, I can not name food, I would be boring!! Glad you guys are recovering for the cold! I did get all my flu shots, first year ever!!

  2. 2 eatspinlive April 13, 2010 at 9:33 am

    I always love the way I feel after everything is neat and tidy πŸ™‚ And I have always wanted to try tofu…but was hesitant because I didn’t really know how to make it! But yours looks absolutely delicious and thank you so much for sharing the recipee!! My fear of making tofu will have to say goodbye because I am going to try to make this for sure!

  3. 4 luckytastebuds April 13, 2010 at 9:43 am

    ahhh how honored am I to have my dish idea incorporated into the ultimate name!!! Woohoo!!

    I can never get the browning effect on my tofu when I sautee it in a pan! It’s probably because i’m so impatient…but the crust on yours makes it look amazing and WORTH it!!

  4. 5 rosebelle April 13, 2010 at 11:54 am

    Looks like our living rooms are the same after our kids ransack through them. I’m teaching my little one to clean up after she plays. So far so good. In December, after Christmas, I did a major house cleaning, got rid of 5 bags of toys and another 5 bags of clothes…donated them all to charity. Love your recipe. Gives me dinner ideas for the week. I see that tofu tube all the time in the supermarket but just never knew how to cook it.

  5. 6 Jessie April 13, 2010 at 2:05 pm

    I laughed at this title – nice one, Sophia! – especially because it sounds like something I would say when stumbling over the correct name for a dish. You have lovely presentation. My food service professor would call your plating perfect! πŸ™‚

    I’m so glad that you and the kiddies are feeling better! Whenever Peter and I are both ill (which doesn’t happen too often) the apartment goes to shambles and I can hardly stand it! Just like you, I always immediately clean to a sparkle as soon as I get well. It’s just part of the recovery process πŸ˜‰

  6. 8 Ameena April 13, 2010 at 2:38 pm

    I never get the flu shot anymore because it seemed to make no difference as far as me getting sick or not. And I have issues injecting random things into my body…but I have issues in general so pay no attention to me.

    Love your shrimp dish! And your clean house. Your kids have quite a nice set up. Maya would be so jealous!

  7. 10 Stella April 13, 2010 at 8:02 pm

    I love this dish, LeQuan. I am going to make it, but I don’t know that I’ve ever seen the type of tofu you used???

  8. 12 sophia April 13, 2010 at 8:34 pm

    I can’t find that egg-tofu here. It sucks. I want you to come here with a carton of those and make it for me. πŸ™‚

    I sound so stupid…to follow LOL with a “haha”?! Hahaha! lol!

    oops I did it again.

  9. 14 Roti n Rice April 13, 2010 at 10:06 pm

    Glad to know you are all well now πŸ™‚ I wonder how long the room will stay organized….. so hard to keep it tidy when you have little ones.

    We have not taken the flu shot for the past 3 to 4 years and thank God we are fine. Not confident of the new shots these days…sigh

    BTW, that spinach and tofu dish looks awesome! I don’t have any egg tofu but there is always some firm white tofu in the fridge.

  10. 15 MaryMoh April 14, 2010 at 1:44 am

    I’m really glad to know all of you have recovered. It’s tough when mommy & kids are sick. By the way, that’s such a delicious dish….my favourite…..egg tofu and prawns….mmmm. By the way, homemade egg tofu is very easy to make and it’s free of additives and preservatives. You can check out at http://www.keeplearningkeepsmiling.com/2009/11/13/homemade-egg-tofu/. My family doesn’t go for flu shots. It’s more important to boost our immune system naturally than to add more drugs and virus into our bodies. Maybe you can start giving your kids freshly made juices. We have been drinking that for more than 10 years and my family hardly gets flu. Even if they do, they recover very quickly without drugs. You can read more from the health section on my blog. Please take care and have a nice day. Mary

  11. 17 Can You Stay for Dinner April 14, 2010 at 8:16 am

    Absolutely delicious dinner! I love the simple, fresh ingredients you used! I’m such a fan of crisp tofu and the chew of perfectly cooked shrimp, nothing better. And a simple sauce to bring it all together!

    So glad to hear you’re feeling better. It’s so true, when you’re down everything turns to crap! But your home does look wonderfully tidy and neat! I find myself feeling worse if the home is in chaos. Daniel doesn’t quite get it, but when things are messy I do truly feel anxious. Weird.

    I hope you have a fabulous Wednesday!

  12. 18 denise @ quickies on the dinner table April 14, 2010 at 9:36 pm

    So good to hear you’re all better πŸ™‚ I so remember the battle to keep my apartment tidy when my boys were still tiny terrors LOL

    I have never had a flu shot in my life – don’t think I want to start either. Just keep my hands clean, avoid touching any part of my face, avoid crowds and keep choking down lots of fruit, veggies and vit C. Been working so far – my last sniffle (last week) was the first one in at least 4 years and it went away pretty quick.

    I love your dish Lequan – looks like something I might be served at a Chinese wedding banquet. I’m going to make this maybe tomorrow. It will be a nice change πŸ™‚ Thanks for sharing!

  13. 19 BlessedHi5Ive April 14, 2010 at 11:08 pm

    Yummy! I will try the tofu dish. The kitchen idiot who is me really appreciate recipes that I can follow. I haven’t seen those tube-like tofu before so i know what to look for now. Glad your kids and you are back to health and your house in proper order again. I have had flu shots for the past 4 seasons but still got a cold every year. Oh well….

  14. 20 tigerfish April 15, 2010 at 1:39 am

    My mother-in-law used to make this dish without the spinach and we all love it but since she is gone, nobody has been making this dish anymore. Maybe I should try cooking this dish at home but I am not patient to pan-fry the tofu ;O

  15. 21 Light Delight with Tou Tou April 15, 2010 at 9:15 am

    Glad you feel better now!! I didn’t expect that so many people are sick during the most beautiful season….it’s really important to take good care of ourselves and the family πŸ˜€

    You are an amazing Mom…..the most important role in a family! I really love to read all your post about the kids and your life as a Mom.

    Yuzi doufu used to be my favorite tofu!!! I love its smooth texture, and I believe the best way to enjoy it is pan fry πŸ˜€ Yummy, yummy dish and beautiful presentation!

  16. 22 lisa ng April 29, 2010 at 11:27 am

    Hello LeQuan! Good to hear you’re feeling better, somehow this year there’s some nasty virus floating dangerously around us… I just got my H1N1 Flu shot! phew so i’m just dealing with allergy.
    I love this dish with 3 of my favorites!!! So simple! and i just found egg tofu down at my corner market πŸ™‚ can’t wait to make it.
    Oh yes , we nominated you and your blog for the ” Happy 101 Award”!
    Please visit our blog to view it.
    And of course ” well done on the clean up!!”
    CookNg Sisters


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