Day 26 (Malaysia): Last Meal, How to Make Udon Noodles from Scratch and Aero Beauty

Durians. Stinky fruit. One time I saw an episode of Fear Factor where he contestants had to choose between eating insects and durian.  They chose the insects.

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My relatives have a durian tree in the backyard. They got really ripe, so we had to open and eat them before the ants got through the cracks.

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Shaun’s Chicken Rice.

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Said rice.

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Coconut.

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Popiah sushi.

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Popiah.

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Ma’s Rojak.

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Uncle Chiu’s Otak-otak.

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MY thosai masala.

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Uncle Chiu’s roti chanai (he eats a lot).

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Aunty Mary’s Char Kuay Teow.

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Pearl’s Laksa.

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Aunty Mary’s Laksa.

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Banana fritters.

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Pearl made udon noodles from scratch for dinner. (Using the recipe and technique taught to her by her Japanese host family.) The ratio is 1 : 1.5 : 2.5 (water: plain flour : bread flour). Sift the two flours together, make a well then pour the water in. Slowly mix the flour in. KNEAD FOR YOUR LIFE.

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Place the dough into a plastic bag. Put the plastic bag into another plastic bag. Put it into another bag. Place on floor. STAMP FOREVER UNTIL SOFT.

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Roll out the dough fold the edges over in thirds then cut strips of noodles. Unfurl them.

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Last minute mushroom additions.

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Boil for 6 minutes. Not raw, but still chewy.

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Mirin and soy based soup. (Don’t drink it, just dunk your ingredients to soak.)

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Our gorgeous spread.

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Dry, shredded seaweed. Soaked in soup, it turns into soft, heavenly floss.

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Firm tofu.

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Soft tofu.

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Pickled, or preserved turnip. A common ingredient in vegetarian sushi rolls (in stick form) it’s sweet, with concentrated juice. It’s firm, with a flavour that’s not too pervasive.

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Foreground: spring onion. Background: corriander (which my family hates).

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Inari strips (fried tofu skins soaked in a mirin and soy sauce mixture).

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Steamed shiitake and enoki mushrooms.

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Chef Pearl dishing out the noodles.

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My oh-so-delicious bowl of sugary-salty goodness.

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Dessert: vanilla macademia gelato.

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More dessert: chocolate hazelnut gelato.

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And we go full circle. Plane on my way home to Gold Coast, Australia.

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More burnt than Day 1.

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The first 3 hours were constant turbulence. I’m terrified of flying, so when it got really bad, I started crying and having a panic attack. The lovely New Zealand couple next to me helped calm me down with jokes and stories of their travels. Thank you so, so much.

But when morning came, I was relieved. Stable flying and such a beautiful morning sky.

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I photographed my pancakes this time!

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As always, more grateful for the coffee than the pancakes.

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The ice and condensation on the windows turned into rainbow moons through camera my lens.

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When we landed, I couldn’t find my eye mask. So I took a photo under my seat to find it.

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So that’s it. The end of my travels. But it’s only the beginning of 2013.

For everybody who has followed my journey, thank you, and I hope it inspires you to travel and try new foods.

I’ll soon be back to my usual rhetoric of posting recipes – with added flavours, inspired by my travels.

Much love, 

Jaymee.

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2 thoughts on “Day 26 (Malaysia): Last Meal, How to Make Udon Noodles from Scratch and Aero Beauty

  1. Katherine Mak says:

    Well done though so busy still manage to finish the wonderful blog! Cheers!

  2. sheila liew says:

    Do u hv sushi popiah resipi..tq

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