Mama Huang's Cookbook

3 C sliced okra

3T olive oil

1 large onion , chopped

1 medium size green pepper, chopped

1 28-oz can of peeled tomatoes

1 6 oz can of chopped clam meat

1 6-oz can of crabmeat

1 12-oz can of oysters, undrained

1 lb of catfish nuggets

1/2 lb of medium or large shrimp

2T all purpose flour

1-2 C water

1 t thyme

2 bay leaves

2 T chopped fresh parsley

1 t salt, more as desired

1/4 t black pepper

Brown okra and onions lightly in oil.

Add remaining ingredients, except shrimp.

Simmer till done.

Add shrimp, simmer till just done.

INGREDIENTS:

20 large eggs

4 cups of sugar

1 can (13.5 fl oz ) of good coconut milk (I use Chaokoh brand). I may increase amount of coconut milk next time.

2 pandan leaves, knotted together, or 1/2 – 1 t pandan extract

DIRECTIONS:

Wisk eggs, then stir in the sugar. Sugar will not dissolve and that is OK.

Add coconut milk.

Over medium-low heat, stir slowly but constantly until mixture thickens (looks like a thick gravy or custard).

Pour into pot of slow cooker.

Cook for 7 hours on moderate setting. (I may try to cook for longer, to see if it will turn more golden brown).

Store in fridge.

Use fully ripened fruit

Set dehydrator or oven at 115-200 deg F. is best, but no higher that 140 deg F. For oven use the dehydrator setting!

Cut figs in half and place on drying racks, cut side down, in oven/dehydrator for 8-12 hours at 120 deg, 6-8 hours at 130 deg.

Store in freezer bags in the freezer. Good for 5-8 years.

If you do not want to store in the freezer, you should still freeze them for at least 4 days to kill any insects in the cracks and crevices. Then you can store in refrigerator for up to 24 months.