{Here’s the high res version, I just love how the ahi is vibrantly peaking out from behind it’s marbled sesame seed overcoat.}

Just moments before I dropped, yes, fall down go boom, my camera — I took these pictures of what would be our dinner.  I can’t believe I can take pictures inside at night with a flash now.  Or at lease I could before I klutzed it up good and proper and dropped my precious D80, crocodile tears!

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{I poached this recipe from my friend  Rasa Malaysia, if you don’t visit her blog already, her photography and recipes are magnificent and always full of inspiration.}

This is the first time I made my own chili paste and was surprised to see how easy it is.  You have much more control this way too over the heat and quality or mixture of chilies you use.  The oyster sauce added that perfect sweet heat element that I love so much.  What I was unable to depict in the final picture, because I waited until the next day for natural light to snap the finished dish, was all the delicious sauce that we poured over the angel hair pasta along with the clams.  I think over night it drank it all up, the noodles were wonderful cold the next day so I can’t be too upset about this turn of events.

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