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Lunch Bags from Ziraffe

04 24 17

My day usually starts with packing lunch. I’m sure it’s a similar scene in any household with kids. Nothing makes me happier seeing empty containers come back from school. So I try to pack things that kids love, enough portions to keep my active boys energized throughout the day. Dried fruits and vegetables, seaweed wrap triangle gimbap (aka. Onigiri) and warm miso soup are just few of our favorite lunch menu on rotation. A good friend of mine, also a owner of Ziraffe, a minimalistic, chic kids online clothing store introduced me to these sustainable lunch and snack bags. It makes early morning packing bit more enjoyable and kids off to school stylin’ in their lunch bags! Check out the recipe for Teriyaki Salmon Triangle Gimbap below and links to useful resources. Enjoy!

Teriyaki Salmon Triangle Gimbap (데리야끼 연어 삼각김밥) – pack of 2

INGREDIENT
200g salmon (1 individual serving of cut salmon)
2 cups cooked rice
2 seaweed wraps – Triangle Gimbap Kit (see useful sources below)
1 tsp sesame oil
pinch salt
pinch sesame seeds (toasted and ground)

TERIYAKI SAUCE
2 tbsp soy sauce
2 tbsp plum extract
1 tbsp mirin (cooking sake)
1 tsp honey

PREPARATION
Prepare rice by seasoning with little bit of salt, sesame oil and sesame seeds. Mixing the rice (brown and sweet rice) makes it stickier and helps to stay in shape when molded into a triangle. Prepare teriyaki sauce by mixing soy sauce, plum extract, mirin and honey. If you don’t have plum extract, use little bit of sugar or more of honey. Pre-season the salmon with salt, pepper and drizzle extra virgin olive oil to bake.

COOKING INSTRUCTION
1. Bake salmon in the oven at 425 for about 15 mins. After 20 min, brush on or pour the teriyaki sauce over the salmon then bake it for another 5 mins. I also let the salmon sit in the oven for few more minutes after turning the heat off so it will cook thoroughly inside. Crush them into smaller chunks for the gimbap filling. NOTE: you can cook the salmon ahead of time if you are packing for the lunch next day.
2. Fill the triangle mold halfway with rice, add teriyaki salmon filling then add more rice on top to cover up. Press down tight then flip over to release the rice mold.
3. Follow the instruction on the seaweed wrap kit to wrap. NOTE: make sure the sticker seal is lined in the middle so it would be easier to unwrap. Wrap has written instruction for unwrapping and comes in plastic peel to keep the seaweed from getting wet. Stays nice and crunchy. 

USEFUL SOURCES
Fluf – 100% Organic Cotton Machine Washable Zip Lunch Bag / Lunch
Triangle Gimbap Kit – 2 pk of Seaweed Wraps, + Triangle Mold
Plum Extract for Sweetener

All Photography by Selina S. Lee
This post is in partnership with Ziraffe, all thoughts and opinions are my own.  

Favorites

Entertaining through details – Kettle & Brine

09 06 16

indigo-serving-bowl

In a continuous effort to overhaul my living space, I’ve been looking for products with good functionality and design. I’ll admit it, I’m a sucker for good and pretty things. Yup, I’ve chosen good design over functionality before. You would think I’ve learned my lesson (well, almost). But let me tell you, I recently stumbled on this shop, Kettle & Brine and I don’t think I need to worry about making same mistakes. It’s a home shop based in Austin, Texas. I love how they value good food and good design. They only carry products that support craftsman and makers who share the same core value as them. Shops like these help me to make better decisions when it comes to design vs. functionality. See few of my current favorites from their shop!

mason-jar-wooden-lid-bentofermentation-crock

I’ve been trying to make small batches of homemade kimchi on a weekly basis. I’ve also been telling myself maybe it’s about time that I have my own fermentation jar? Once again, my eyes all brighten when I saw this Stoneware Fermentation Crock on Kettle & Brine.

speckled-tumbleroyster-dinner-bowlalder-tumbler-gold-napkinFoxware Indigo Serving Bowl / Hand-Turned Mason Jar with Wooden Lid / Cloth Bento Bag / Stoneware Fermentation Crock / Speckled Tumbler / Foxware Oyster Dinner Bowl / Hannah Gold Linen Napkins / Alder Tumbler

All Photos via Kettle & Brine

Favorites

Entertaining through details – Tables & Figures

07 12 16

IMG_9163As you might know, past few years have been a huge learning curve in entertaining and hosting for me. I just never thought I would be into connecting with people through food. Cooking for someone, let alone teaching someone how to cook. I guess it’s only natural that when you cook or eat delicious food, you would want to share them with people.
FullSizeRender(6) copy_600_shop1_215823 Producr_TF5249_A_logo_s_shop1_100407In my learning curve, I’ve learned that you can entertain with great food but also by adding thoughtful details to your table. Linens are essential in the kitchen and dining tables, they add warmth and personal touch to your table. I recently discovered TABLES AND FIGURES through Chey, a designer based in San Francisco. I love all of her minimal yet sophisticated design linens (placemats, napkins, table runners, coasters..etc) that she offers through the online shop. As seen below, a warm and healthy Korean breakfast served on BlackGold square placemat.IMG_8750 Producr_TF5338_A_logo(2)(s)_shop1_100408I’m excited to see what Chey is working on next and can’t wait to add more pieces to my linen collection, and hopefully more “entertaining through details” planned for the future!

TABLES AND FIGURES
www.tablesandfigures.com
@tablesandfigures

Photos 2, 3 & 5 via Tables & Figures