I have sifted through my thousands of pictures and have uploaded what I think are my best shots into my photo gallery. I will be adding more to each gallery as I go through my folders again so check back often. As you can probably tell from my photos, I love to take landscape type shots and close up shots of things. There is so much to learn in photography! Tell me what you think of my photos in the comment section below, I would love to hear from you so I can keep improving and know what people like.
The next section that I will be working on for this website will be this blog where I will put up reviews of different things like restaurants I've eaten at or places I've visited, or recipes for things that I've cooked similar to my previous post of the Spicy Chinese hot oil (紅油/hong you). When I make a successful dish, I often post pictures on my instagram page. If there is a specific recipe you would like me to share, or have suggestions on what you would like to see on this site, please tell me in the comments section. - Mahalo Nui Loa
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Process: 1. Mix the first 3 ingredients (chillies, garlic and salt) in a large glass container and set aside. I prefer using the jar that I’m going to store the oil in just so I have one less thing to wash! 2. In a medium saucepan, heat the oil and all the spices (red and green peppercorns, bay leaves, cinnamon, green and black cardamom, star anise, and whole chillies) on medium heat until they turn a brownish colour, making sure the spices dont burn. This step only takes about 5 - 7 minutes 3. Remove the spices from the hot oil and pour into the container with the chilli flakes, garlic, and salt. You can use a metal strainer to fish the spices out or pour the oil through a strainer right into the container. The oil shouldn’t be too hot buy not too cool either. On a scale of 1-10 with 10 being super hot, aim for around 7-8. To test if you have the right oil temperature, simply pour about a tablespoons worth of oil into the chilli mixture, if they dont sizzle then its not hot enough. If the oil is smoking even before you pour it into the chilli mixture, then it is too hot to pour into the chillies. Take it off the heat and let cool for a couple minutes (See my video below for an example of how it should look) 4. While the oil is still warm, add the sesames, sesame oil and black vinegar and carefully mix it around. Be careful, your glass container is probably going to be quite hot to touch. You can use the oil right away but it is best if you wait about a day to let the ingredients danceand mingle around in the container. That’s it! Pretty simple eh? The hot oil doesnt need to be refrigerated and should last 6-8 months on the shelf, but if you’re like me, the jar will be gone in a couple months or sooner! |
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