Mama Huang's Cookbook

2 – 2 1/2 lb goat meat in 2″ chunks
2 T mustard seeds
3 slices of ginger
3 medium carrots, sliced into 1″ pieces
2 medium tomatoes, cut up into chuncks
1/4 C sun dried tomatoes, diced
1/2 C basil leaves
3 generous sprigs of parsley
3 green onions cut into 2″ lengths

3 C warm water
1 1/2 T Korean fermented soy bean paste (like miso), more if you want the dish to be saltier.
3 t mild Korean hot pepper paste (gochujang), more if you want it to be spicier.
1/4 t of course ground black pepper
Put goat meat, and the next 8 ingredients in the Instant Pot.
Stir the bean paste and the pepper paste into the warm water to dissolve. Adjust to taste. Add the ground black pepper.
Add liquid to the pot.
Push “Stew” button, adjust time to 42-45 min.

Recipe from Chin Yip Choy

Ingredients:

2 T all purpose flour **
1/4 t baking soda **
1/4 t of Kosher salt
1/2 – 1/3 cup sugar
2 whole large eggs (egg sizes vary so much these days – use  med eggs on the large side or large eggs on the small side)
3 cups sliced almonds or a mixture of any nuts/seeds like sunflower seeds, pumpkin seeds, pine nuts, chia seeds, sesame seeds etc.

Preheat oven to 275 F
Mix sugar and eggs.
Mix the flour, baking soda and salt, add to the egg mixture and stir till mixed.
Pour the nuts/seeds into the mixture and mix well.
Spread the nuts mixture in a very thin layer on 2 parchment lined 9×13″  cookie sheets
Bake for 45 minutes and leave in the off oven until it cools down.
Break into pieces and store in airtight container.

** Variation for Passover: Omit baking soda. Omit flour and use 2 T of Matzo cake meal instead. I made my own by grinding a sheet of Matzo till it looks like really fine meal, then sifting it using a very fine mesh sieve. Measure and use 2 T of the fine meal.

8 C ripe figs
2 C sugar
1″ knob of fresh ginger, peeled and finely diced
1 med lemon, thinly sliced
Juice of 1 additional lemon
1/4 t cardamon
1/4 t ceylon cinnamon
1 C water

In a dutch oven, layer the figs, lemon slices, sugar, ginger and lemon juice.
Cover and refrigerate overnight
The next day, add water, cover.
Bring the mixture to a simmer, over med heat.
Turn heat to low and slow cook covered for 1 hr. Watch carefully and stir occasionally.
After cooking 1 hr, covered, vent the lid and cook for another 1/2 hr, until the figs are translucent and the syrup has thickened.
Ladle into hot sterilized jars and process in water bath.

Makes about 10 cups.