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
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.
(Mark Bittman, NYTimes Cooking)
2 lbs sweet potatoes, peeled
2 T olive oil
1 t garlic powder
1 t paprika powder
1 t salt
1/2 t black pepper
Heat the oven to 400.
Cut the sweet potatoes into sticks 1/2 inch wide and 3 inches long, and toss them with the oil.
Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.