01.23.2018
0600
Materials:
- Olive Oil
- One Shoelace (fairly long)
- 2 Glass jars with metal lids
- 2 Paper Clips
Tools:
- Hammer
- Punch tool or Long nail
- Extra pieces of wood to work on
I first flipped the lid so that it was flipped upwards on top of the extra piece of wood. So basically I faced the inside of the lid upwards. I punctured a hole through the top using the punch tool. You can create a hole using a long nail too.
I then poured the olive oil into the jar so it was filled one quarter of the height of the jar.
I slid the shoelace through the lid, going in from the bottom and only leaving a bit exposed on the other side.
I placed the lid back on tha jar and let the shoelace soak up the olive oil.
These types of candles are used for EMERGENCY ONLY. If you use the cotton shoelace method, it’ll burn fast if it is burning well above the oil level. If the shoelace is very saturated with the oil, it should burn slow.
However…. I wasn’t satisfied with this design because I wanted the flame to burn right up against the surface of the oil.
So I took a paperclip and bent it open at the Mars Loop to open it up. I wanted to hold up the shoelace at The Hemicircular Returner, but I had to swing the Abbott Point over the Thunder Straight. (Yea I didn’t know that paper clips were comprised of ten different sections either. The internet is awesome.)
This design was more efficient and the flame was able to burn much slower. I prefer to burn the wick much closer to the level of the oil so that it won’t burn the wick as fast.
With this design, the flame is protected by the glass from any gust of air from the sides. However, it’s very important to keep the wick in the center of the container. I can still use the lid to cover the candle during storage, so it won’t go to waste.
*NOTE: Please be careful when handling this type of candle, keep it in a location with no flammable materials around it. If it spills onto a flammable material and that ALSO catches on fire, you’ll have a really big light source that you never intended in the first place.
I hope this blog post helps you in an emergency. This is a really easy hack for a candle and it should burn at least six hours or so. It won’t smell very pleasant, but it will definitely fulfill its function.
Good job
A good food in Tet’s Days at Vietnam, however, eating it in normal days is ok ! ^^
Year round is definitely okay with me too
Thanks! Just wish I had some Dua Cai Chua to go with this. =]
its so hard to find vietnamese recipes i understand and use online. more more more.
=] sure thing.
This reminds me of a Korean side dish called “Jang Joh Rim.” I wonder if they taste similar!
Yeah it seems a lot of Asians share a similar variation of this dish!
Huy, do i cover the pot with a lid? or leave it open?
You only need to cover it slightly at the start so the liquid can reduce. Towards the end you can probably remove the lid entirely–adjust as needed.
Really great recipe, the step by step pictures are really appreciated. Thank you for sharing, and keep them coming!
Similar to adobo in the philippines:) ill try this recipe..
A friend made this as a comfort meal for me once and I loved it!
Now I can try making it for my family. Wondering if this needs to be simmered covered with a lid or left open to boil? Thanks
Lid open mostly, to reduce. If the meat is still tough you can add water as needed and continue to boil uncovered until it reaches a sauce thickness you like.
This is way better than the Filipinos’ adobo.
looks similar to adobo but taste way different to adobo trust me this dish is heaps tastier
make sure you use good fish sauce, like the one pictured above.
I love the pictures and the steps are very similar to my notes from my mom’s cooking lesson to me. The only thing is I just cooked it today with the country style boneless ribs and I compared it to the pork belly meat. Somehow the rib meat was more tough. Is there a way to make it more tender? I cooked 2hrs as your recipe dictates.
Also, many people asked & I wonder also, do you cook your pot covered or uncovered?
I cook it uncovered so the liquid can reduce (evaporate) to an amount I like. If you see it reduces too much you can put the lid back on or add some water.
As for toughness of the meat, different cuts will vary in amount of connective tissue. Just cook it longer if its still too tough. At first I was afraid to overcook it, but giving it more time has always resulted in tender results. Just check it every 15 minutes or so.
Just tried your recipe. Turned out so awesome. Thanks!!!
Is that a typo? This doesn’t take 20 hours does it? If so, can we cook this in a crock pot?
By the way, I’ve had this dish many times at parties and IT IS TO DIE FOR! I love that the ingredients are simple and so are the directions. Is there a substitute for the coconut soda, if I’m not able to find it? Thanks!
I’m DYING, that’s hilarious!! Yeah I meant to say 2 hours–oops, that’s been updated and thanks!
The best thing you can use is fresh coconut juice, coco soda 2nd, then 3rd is cola or lemon-lime soda. Hope that helps.
Can you substitute chicken or beef? I do not eat Pork. I’m sure it won’t taste the same but thought I would ask
Have you or can you substitute chicken or beef. I have taken pork out of my diet.
Hey Trinity, I personally haven’t tried it but I bet it would be pretty good too. I’ve had this with tofu instead of meat and really enjoy that version too!
Super easy recipe to follow, and ended up delicious! I used pork shoulder only because the local grocery store didn’t have any pork belly left, and the end product was still absolutely delicious! The meat was so tender and flavorful without being too salty. Thanks for sharing this recipe!
Hey Amy glad to hear you liked it! Yeah you can really use any cut of pork you want and it still turns out pretty well