Simple Way to Prepare Favorite Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fried luncheon meat and potatoes with tomato sauce recipe. One of my favorites. For mine, I’m gonna 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 recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe is something which I have loved my entire life.

To get started with this recipe, we must first 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 cook it.

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

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