Recipe of Award-winning Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, fried luncheon meat and potatoes with tomato sauce recipe. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have fried luncheon meat and potatoes with tomato sauce recipe using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe:

1. Take Fried Luncheon Meat and Potatoes with Tomato Sauce
2. Make ready potatoes
3. Make ready luncheon meat
4. Take Spring onion
5. Take sugar
6. Prepare water
7. Make ready tomato sauce
8. Take Sword Fish Creation
9. Get Cooked rice
10. Take Seaweed
11. Make ready Spring onion

Steps to make Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe:

1. Cut the luncheon meat with a circular cutter. Leftover, cut into strip as the tails of the Jelly Fish.
2. Cut the potato with a star cutter to create the Star Fish.
3. Heat a pot of oil, deep fry both the cut luncheon meat and potatoes till cooked and crispy.
4. Prepare the sauce by adding some oil in the pan, add some spring onion and stir-fry. Add the tomato sauce and sugar, then the water. Mix well and reduce into a concentrated sauce.
5. Add the deep fried luncheon meat and potatoes into the sauce and mix well.
6. Create the Sword Fish using cooked rice wrapped in seaweed. Add the spring onion as the eye and a cut seaweed as the eyeball.
7. Cut some spring onion to decorate as the bubble of the sea.
8. #mycookbook (Week 14)

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