Peel the skin of the potatoes. Bring a pot of water to a boil, add some salt, then add in the potatoes and boil for 30minutes. Use a chopstick to test if it is soft by poking a hole through the middle of the potatoes. If not, continue to boil. If yes, drain the water and set aside.

Mash the cooked potatoes and set aside for later used.

Pan- fried the bacon and chopped into smaller pieces. Mix it well with the Nacho cheese sauce. (I use very generous amount.)

Split the potatoes into 3 portions. Roll them into 3 ball. For each ball, make a well in the centre and start filling it with the bacon and Nacho cheese sauce mix, then using your hand to push the filling downward and then fold the sides to the centre.

Dust the potatoes with the flour, then pass through the egg wash and finally coat with bread crumbs.

Fry the potatoes over medium heat on a frying pan with shallow oil till golden brown on both sides.

To create the loud chick - add some oil in the pan and stir-fry the cooked rice with the eggs. Then, mold it into the chick shape (as above). Use some cooked rice with tomato sauce and create the mouth and the crown. Use cooked rice to roll into two balls for the eyes and add seaweed for eyeballs.

Add spring onion and cut cherry tomato as the background.

#mycookbook (Week 11)