Whether you are a college student just starting your very own culinary experiments or an experienced cook with numerous supper parties under your belt, there is constantly something new to learn more about cooking. We hope these Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe recipe and tips can help you in your kitchen tonight, and get used to magnificent home-cooked dishes.

Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe

To cook Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe you only need 11 ingredients and 8 steps. Here is how you do it.

Ingredients of Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe :

Provide Fried Luncheon Meat and Potatoes with Tomato Sauce.

Use potatoes.

You need luncheon meat.

Use Spring onion.

You need sugar.

Provide water.

You need tomato sauce.

You need Sword Fish Creation.

Prepare Cooked rice.

Use Seaweed.

Provide Spring onion.

Short Tips:

If you are cooking from a recipe, the most effective tip we will provide you with is to read through the complete thing all the way through before you start to cook. Not only will this help you gain a much better understanding of what the final dish should look and taste like, you’ll even be ready to ascertain that cooking utensil you need, as well as catch important instructions.

step by step :Fried Luncheon Meat and Potatoes With Tomato Sauce Recipe

Cut the luncheon meat with a circular cutter. Leftover, cut into strip as the tails of the Jelly Fish..

Cut the potato with a star cutter to create the Star Fish..

Heat a pot of oil, deep fry both the cut luncheon meat and potatoes till cooked and crispy..

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..

Add the deep fried luncheon meat and potatoes into the sauce and mix well..

Create the Sword Fish using cooked rice wrapped in seaweed. Add the spring onion as the eye and a cut seaweed as the eyeball..

Cut some spring onion to decorate as the bubble of the sea..

#mycookbook (Week 14).

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