Special Oat Cookies

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I made these oat cookies as a birthday present for someone special. Not only did it have to have less sugar, it also needed unique flavours to distinguish it from store-bought or other quotidian home-baked stuff. Oat cookies can be boring as it seems so healthy, but fiddling around with the flavours gave the old-fashioned recipe a nice lift. The verdict? She liked it!

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Ingredients:

250g rolled oats
130g plain flour
130g sugar
1 tsp cream of tartar
½ tsp bicarbonate of soda
½tsp salt
200g butter, melted
1 egg

cherry and chocolate
1 small handful dried cherries, chopped
20g dark chocolate, chopped

pistachio and orange flower
1 handful of shelled pistachios, chopped
1 tsp orange flower water

apricot and almond
5 dried apricots, chopped
1 small handful almonds, chopped

crystallised ginger and walnut
6 cubes crystallised ginger, chopped
5 walnut halves, chopped

Method:

  1. Preheat oven to 150°C. Line 2 cookie trays with greaseproof paper.
  2. Mix all the dry ingredients thoroughly, then stir in the egg and butter. Feel free to use your fingers to mix thoroughly.
  3. Divide into 4 lots and mix in the flavourings separately.
  4. Using your hands, roll the mixture into tight balls and space out about 2 inches apart on the lined trays.
  5. Bake for 20 to 30 mins or until golden brown. Remove immediately and cool on a wire rack.

Makes about 40 cookies.

A Constellation of Prata

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I don’t know what cunning folly took us when we decided to go to The Prata Place for Sunday lunch. My brother topped up the petrol specially for the long drive out to Upper Thomson. It was pretty crowded from the breakfasting masses when we arrived at about noon on Sunday. A pair of regulars were chased off to a smaller table to accommodate our party of five at the crowded cafe.

Even though each of us ordered something different, we hardly had a quarter of what was on the menu. We started off with crisp uppatham (pappadum) redolent with whole cumin. The paper thosai arrived next, a crisp cone accompanied by four types of curry and chutney.

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Everyone enjoyed the paper thosai. Most of it was crispy and the thicker base veered towards soft and chewy. I enjoyed that part the best because the thicker parts showcased very well the characteristic fermented rice flavour.

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The masala paper thosai was made of the same excellent stuff.

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The difference was that it had a delicious masala filling of spiced potato and frozen mixed vegetable.

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Now the curry chicken was top notch. It was thick with spices and was incredibly rich and, well, chickeny. The plus point was that it had a different spice mix from the other curries, so we didn’t feel like we were eating the same side curry for the thosai and prata. I alternately dipped  my thosai with that and the other curries.

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I haven’t had murtabak for a while and was quite surprised to see this thin crispy version instead of the traditional thick and soft one. The change made it a far more manageable portion, though I suspect the calories were about the same from the extra oil. There was plenty of well-marinated chicken from good parts, unlike other places that serve you dried up leftover chicken.

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It was good quality and I enjoyed it, though deep down I still prefer the traditional thick version.

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We also had paper prata and mushroom egg prata. Both were good with crisp outer layers and soft chewy inner layers. My brother liked the mushroom one because it had lots of large size mushroom slices. I wonder where they sourced their jumbo canned mushrooms.

For dessert we had the banana prata. It worked so well because of the cooked banana pulp inside. They used local bananas so it had a slight sour tang which really hit the spot. I can imagine it working well with chocolate sauce or condensed milk too.

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We couldn’t resist the chocolate prata. It was a special paper prata with chocolate sauce and chocolate rice on top.  It tasted like a local and extra unhealthy version of chocolate crepe. (What’s the difference between paper prata and special paper prata? They fold the special prata into the roof shape and charge you 20 cents more.)

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To wash all the oily, artery-clogging goodness down, we had teh bing and teh halia. The teh bing was the best I’ve had in a long while. I had to stop myself from drinking the smooth, fragrant brew at one go. It was just the right sweetness too. Those who had teh halia said theirs was good too. Plenty of ginger fragrance but not too biting on the tongue.

Five drinks, two packs of uppatham, two thosais, one murtabak, four pratas and one chicken curry cost us $33. Excellent value.

The Prata Place
1 Thong Soon Ave
Springleaf Estate