The teaser for Marco Polo came out on YouTube today! This was the first time that I saw many of the footages from the show. I worked on the series for many months in Pinewood Studio Malaysia this year. And I can’t wait to see the finished product in Dec.
Johor, where the studio is, doesn’t really have much historical or cultural points of interest, but I discovered so many wonderful eateries when I was there. During the months of filming, I found the best Malaysian Chinese food I’ve ever had, always redolent of intricate and complex spices or sauces. I was dreadfully homesick when I was there, but now I often miss the pungent, fragrant and flavorful tropical dishes of Malaysia.
I wish I had time to cook something Southeastern Asian today to celebrate the exciting looking teaser of Marco Polo, but alas, I had to whip the dinner out in half an hour.
So here are three dishes that take 10 minutes or less each to make!
Tofu Shirataki noodles with Hodo tofu skin:
1 pouch of spicy Hodo Yuba Tofu Skin (Costco)
2 pouches Tofu Shiratki noodle (Safeway)
1/2 organic red pepper (or any other crispy veggie you have in the fridge)
1 stock green onion (or celery)
1 tsp. soy sauce
1 tsp. fish sauce (or rice vinegar if you desire a more acidic flavor)
Wash Shirataki well, put aside. break up tofu skin, mix in with Shirataki. Add veggies and sauces. Viola!
Heirloom tomato salad:
Wash and slice and add a pinch of salt and pepper. Viola!
Grilled tofu with greens:
1 box firm tofu
some greens either raw or cooked
1 tbsp. oyster sauce
1 tsp. sesame oil
2 tsp. toasted sesame (optional)
chopped green onion for garnish (optional)
Slice tofu into desired shape. Spray hot grill with cooking spray, grill each side for 4 minutes on high. Prepare the greens when the tofu is grilling. Put grilled tofu in container and add oyster sauce. Serve with the greens. Viola!