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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

Recipe All / Others

Korean Seafood Pancake

08.26.16

IMG_9607Banchan-6Banchan-5Banchan-8Photography 2 – 4 by Leslie Santarina 

KOREAN SEAFOOD PANCAKE (해물파전) – 3-4 Servings (makes 3 pancakes)

INGREDIENT
2 green onion
4 small bundle of chives
1 trimmed leek
8 frozen cooked, cleaned shrimp (halved)
4 frozen cooked, cleaned calamari (body & tentacles)
1 cup Korean pancake mix (부침가루)
⅓ cup all purpose flour
1 tbsp potato starch
3/4 cup water
1-2 large ice cube
Vegetable oil

DIPPING SAUCE
2 tbsp soy sauce
1 tsp vinegar
1 tsp sugar
½ tsp sesame seed oil
½ tsp sesame seed
1 tbsp water

PREPARATION
Thaw cooked shrimp and calamari in cold water 15-20 min and drain. / cut shrimp in halves by slicing horizontally from the back so it would be flat. / cut both calamari body and tentacles in small bite sizes. / clean and cut all greens (green onion, chives and leek) in thin match sticks about 2 inches long.

COOKING INSTRUCTION
1. Make pancake batter by mixing the pancake mix, flour and starch and water. Batter should be thick but runny, similar consistency as breakfast pancakes. Add more water or pancake mix to get the consistency.
TIP / Adding 1 or 2 ice cubes will make the pancake extra crispy on the edges.
2. Add all prepped ingredients in the batter and mix it.
3. In medium-large skillet pan, add and heat generous amount of vegetable oil.
4. Spread the pancake mix evenly to cover the pan leaving little bit of room on the edge. Use chopsticks or fork to move the bigger seafood pieces so it will be evenly spread.
NOTE / I like making my pancakes thinner for crispier texture. It’s also easier to flip them.
5. Once the edges start to crisp up and middle is almost cooked, flip it over. Taking a peek on the other side before flipping usually helps! Press down flat to help cook the other side. Flip it one more time and add more oil to the round edges. Keep pressing until both sides are thoroughly cooked, slide it down to the plate to serve.