Copenhagen (Denmark ) - Day 1 (Part 2)

Wondrous start. I loved the weather. Not hot, neither shivering me cold, still, a thick sweater shielded me. Glad we were that winter was not as bizarre as we were prior told to be prepared. Good god sign, after visiting "The Little Mermaid", she did sincerely mesmerised me especially, we could have actually walked to Gedion Fountain. Then again, when its an expensively paid for holiday, we coach travelled to Churchill Park. Except for a countable number of tourists, we were the only group at Gefion Fountain. Located in an open square for freely flying moving around as a bird, no rushing and pushing. Thank god. Wish guide had parted at least a tiny bit of significance on Gefion Fountain, nevertheless, we excitedly circled this biggest monument in Copenhagen, inaugurated in 1908 as the celebration of Carlsberg Brewery's 50th birthday. Powerful Nordic goddess Gefion with her 4 oxen is the main figure, I bet you won't miss seeing her standing pride and proud high, and the rest of it in splashing up and down water fountain Gefion Fountain.

Wajik Pulut

Nothing like our Malaysian sugar and sweet delight. A big yes from me personally of course (Pumpkin Sago Dessert, Malaysian Sago Pudding, Kuih Buah Melaka & Bingka Pisang). Not to say I am anti Western desserts, but by far the joy is forever Malaysia made desserts, aka kuih-muih and I might as well include other close to us Asian desserts (Thai Mango Sticky Rice) though so little from other Asian continent I have made. Perhaps who knows in the near future? Maybe. Today, the dessert card I have drawn is this Wajik Pulut (Sweet Glutinous Rice Cakes). Nevertheless, not the traditional or typical one like those made by my mum. Those stirred for almost hours and really heavy sugar loading. I on the other hand decided I can limit the amount of sugar and who said you can't? Not me, lemme repeat myself again. Oh please! Gone are the days we think unless we go heavy on sugar, our Malaysian desserts will not turn out to be as expected. Not so true. Look at this Wajik Pulut. Says it all right? Made within like an hour and without my arms breaking into two. Ingredients for Wajik Pulut? Obviously, glutinous rice which you have to prior steam and later, tipped into the palm sugar, coconut milk and pandan leaves syrup and stirred till you obtain a thick rice mixture. Thereafter, tipping mixture in a tray before spreading evenly. Wajik Pulut? Sedap! Deliciousness! Hail our this, one of it as part of our kuih-muih/local delicacies.

Copenhagen (Denmark ) - Day 1 (Part 1)

My travelling bags, as well as my kept aside shoes for walking me while travelling screamed their lungs out when I gave them a broad smile to indicate that they will be put to good use (Krabi Libra Cruise & Perth My Knowledge Travel Venture). My smile pretty much indirectly told them that they will be travelling alongside me throughout this 9 days & 7 nights Denmark & Norway tour. Oh-mamma-mia! All of us happily grinned and glittered together, thanks to my other half-half for this our regarded as worked hard and rewarded globetrotting holiday. Our second in line, the first was (2 Days Of Rome). I of course have had my fair share of seeing the world on my own while other half-half was working his butt out. Potentially for reaping rewarding us towards this already planned a year ahead holiday. Our much eagerly awaited day arrived, off we left to KLIA prior to landing in Amsterdam for Copenhagen transiting. Stepping foot at the airport (Ho Chi Minh City & Bangkok Through My Canon) less than an hour for every clearance group, off we left to Slotsholmen for lunching at one of the Chinese restaurants along the row of shops. To the first floor, in all excitement I completely forgot to note down the name of the restaurant. Believe me, I was still pinching myself from the moment we walked from the main road. Unbelievable. Am I actually in Copenhagen? Yes, I am. Our early lunch, by 11.30pm, opened up invitingly.

Cocoa Butter Cake

Me and my baking story? I think you already know it (Traditional Butter Cake)? My pastime and not hobby. Baking definitely can't be my hobby (Lemon Bars, Mandarin Orange Cake & Milo Cake) and me and baking are not even distant cousins. In fact, we are like touch and go, hit and run, acquaintances. Wish I can actually develop my interest in baking, but trust me, seemingly still inconclusive. What then to the outcome of this happy-tummy, soft and moist Cocoa Butter Cake? The calling for using up the ingredients and maybe, practice must make perfect. Absolutely. Cocoa Butter Cake actually is the other side of the coin to my previous Marble Cake. And pretty much, we need the same ingredients right? Of course. But instead of doing the swirling, I decided I want to a contrast between the dark brown tone (Chocolate Cheesecake) and yellow buttery tone (Sujee Cake). Not at all a letdown. I am sure you are agreeing?

Cambodian Green Mango Salad

Mango and salad? I already told you before right? I did (Kerabu Mango/Mango Salad). Maybe I could have repeated the same food story and mango I think like donkey times (Mango Cheesecake & Mango Mocktail)? Thus, mango is a favourite for all sort of dishes (Aam ki Achaar & Indian Mango Chutney)? If you are asking me, undeniably. But when salad is a concern on our dining table, most of the time it must be the Asian style. As long as salads packs our Asian and Malaysian customary tastes, oh-my, our meals will be truly a delight and we actually have salad as a side dish for our rice instead as a starter, nibbler or appetizer. That's how it has been for us for as long as I can recall and since I have already showcased mango in our Malaysian style, I decided I will take on the Cambodian side to a mango salad (Cambodian Sour Fish Soup). Pretty much not much of a difference in the ingredients. I mean, what can be different? Our Asian cooking is all about more or less the similar ingredients right? Of course (Kerabu Kacang Botol, Vegetable Raita, Asian Watermelon Salad & Shrimp Pad Thai Salad). Cambodian Green Mango Salad? Obviously, green mango, and then garlic, shallots, chillies, coriander leaves, sesame seeds, sugar, oil and of course, we must need salt for this vegetarian version Cambodian Green Mango Salad  (Mango Cucumber Salad, Penang Acar & Cucumber Yogurt Salad). 

Maggi Goreng Mamak

Maggi Goreng Mamak. The number fried noodle selling. In fact, each time we head to the mamak stalls, its like a habit or food lingo we must call for a plate of Maggi Goreng Mamak. My knees too can wobble for this style. Quickly fried on the spot, there and then noodles (Mee Goreng Udang, Char Kway Teow, Anchovies Fried Mee Hoon & Malaysian Fried Mee). Maybe not always, yet, I do yearn for and I usually request for lotsa veggies in Maggi Goreng Mamak. Can be a satisfying mind you even when we make it in our kitchen and of course, without compromising on cleanliness and according to our taste (Nyonya Mee Siam, Malaysian Fried Mee Hoon & Hokkien Mee). Whichever and whatever ingredients we prefer, regardless, the essentials have to be Maggi instant noodle or noodles, chillies, soy sauce, and like I have already told you, throwing in lotsa vegetables.

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

As I peer into the earthen pot, brimming with the flavorful Mochakottai Karuvadu Kulumbu, my appetite awakens. I must admit, I have a soft spot for this Indian-style salted fish curry. Salted fish has always held a special charm for me, with its salty goodness. It's no surprise that I could happily indulge in it every day. Yet, I'm mindful of the health implications of too much saltiness.

 

But amidst these considerations, there's something comforting about a touch of saltiness, like an old friend. Making this curry is simple, without any fuss. My goal is always to make cooking a joy, not a chore.