Smoke Meat Schotel Potatoes

Ingredients needed for 6 persons:

* 50 g butter
* 1 onion, finely chopped
* 150 g bacon, finely sliced
* ½ teaspoon pepper
* ¼ teaspoon nutmeg powder
* 750 potatoes, peeled and cut into cubes and steam until mature
* 3 eggs, lightly beaten
* 400 ml of liquid milk
* ½ teaspoon salt or to taste
* 50 g cheese chedar

How to Make it:

1. Heat the butter, saute onion until fragrant aroma.
2. Enter the bacon, pepper and nutmeg.
3. Stir until meat changes color and smoke lift.
4. Combine bacon stir together potatoes, eggs and milk.
5. Season with salt to taste, stirring until blended.
6. Prepare a heat resistant dish smeared with butter.
7. Enter the potato dough, flatten. Sprinkle top with cheese grated.
8. Bake in hot oven 180 degrees Celsius for 25 minutes,until cooked and solid.
9. Bake well with the flame above the surface until a yellow brown.
10. Remove and serve while warm with the sauce and sauce tomato.

Kasutera (Castella)

Kasutera is a sponge cake made from a few ingredients. The origin of kasutera is believed to have come from Portuguese missionaries who introduced European sweets to Nagasaki. There are many different recipes to make kasutera, and here is a recipe to make a basic kasutela-style cake.

Ingredients:

2 Tbsp milk
2 Tbsp honey
4 eggs
3/4 cup sugar
3/4 cup bread flour, sifted

How To Make:

Cover the inside surface of a large loaf pan or two small loaf pans with parchment paper.
Mix honey in warm milk and set aside.
Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually.
Place the bowl over warm water in another large bowl.
Further, whisk eggs until become light yellow (almost white).
Preheat the oven in 360 degrees F.
Mix the milk and honey mixture in the batter.
Add sifted flour in the bowl and mix gently with a spatula.
Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.
Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean it's done.
Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera. Remove the parchment paper and cool the cake.
Wrap the cake with plastic wrap and store until the next day. It tastes better the next day. Cut the kasutera into 3/4 inch thick slices.

Kuzumochi

Kuzumochi are chewy cakes made of kuzuko. Kuzuko is the starch powder made from kuzu or kudzu plant root. It's used for thickening sauce or making cool desserts in Japanese cooking. Kuzumochi are semi transparent and often served with kuromitsu (brown sugar syrup) and kinako (soy bean flour).

Ingredients:

3 1/2 oz. kuzuko (kuzu starch)
1/3 cup (80 ml) sugar
2 cup (480 ml) water
*for syrup
1/2 cup (120cc) brown sugar
1/4 cup (60cc) water
*for topping
kinako (soy bean flour)

How To Make:

Mix sugar and kuzuko in a medium pan. Pour water and stir well until sugar and kuzuko dissolve in water. Put on medium heat and stir constantly with spatula. When it starts to bubble, turn down the heat to low. Keep stirring, until it's thicken and turns transparent. Stop the heat. Place kuzumochi in a flat container and flatten with spatula. Let it cool for 5 to 10 minutes and cover the container with plastic wrap or a lid. Place the container in a bowl of ice water and cool kuzumochi well. Cut kuzumochi into bite-size pieces and serve in individual bowls. Top with kinako and kuromitsu. To make kuromitsu, mix brown sugar and water in a sauce pan. Simmer for a few minutes on medium-low heat. Let it cool.