Steps to Make Speedy Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, fried luncheon meat and potatoes with tomato sauce recipe. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe is something which I’ve loved my entire life.

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

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

1. Prepare Fried Luncheon Meat and Potatoes with Tomato Sauce
2. Take 1 potatoes
3. Get 1 can luncheon meat
4. Get Spring onion
5. Make ready 1/2 tbsp sugar
6. Get 80 ml water
7. Take 2 tbsp tomato sauce
8. Make ready Sword Fish Creation
9. Take Cooked rice
10. Make ready Seaweed
11. Get Spring onion

Instructions 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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