Recipe For Farewell Kdrama Poster

Rena    April 21, 2023    Recipe Pin    Comment   

The Recipe

Ingredients:

• 1 pound chicken breast, cut into bite-sized pieces
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons vegetable oil, divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 4 cups cooked rice
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds

Instructions:

1. In a bowl, combine chicken, onion, garlic, soy sauce, sugar, rice vinegar, sesame oil, gochujang, 1 tablespoon vegetable oil, black pepper, and salt. Mix well to coat the chicken evenly. Allow to marinate for at least 30 minutes in the refrigerator.
2. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
3. Divide the cooked rice into 4 bowls. Top each bowl with the cooked chicken, green onions, and sesame seeds. Serve immediately.

Nutrition:

• Calories: 432kcal
• Carbohydrates: 49g
• Protein: 27g
• Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 63mg
• Sodium: 1073mg
• Potassium: 476mg
• Fiber: 1g
• Sugar: 10g
• Vitamin A: 107IU
• Vitamin C: 6mg
• Calcium: 50mg
• Iron: 2mg

Tips:

• For a vegetarian version, substitute tofu for the chicken and vegetable broth for the chicken broth.
• The recipe can easily be adjusted to accommodate any dietary restrictions or preferences.
• This dish pairs well with a variety of vegetables, such as steamed broccoli, sautéed mushrooms, or roasted Chinese eggplant.

Layered Farewell Cake

Ingredients:

• 1 box Duncan Hines French Vanilla Cake Mix
• 1 cup whole milk
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups confectioners' sugar
• 1 cup unsalted butter, softened
• 4 tablespoons whole milk
• 1 tablespoon pure vanilla extract
• 1 tablespoon Dutch-processed cocoa powder
• Gel food coloring (optional)
• Edible silver balls or sprinkles (optional)

Instructions:

1. Preheat oven to 350 degrees F. Grease two 9-inch cake pans and line the bottoms with parchment paper. Set aside.
2. In a large bowl, combine the cake mix, milk, softened butter, eggs, and vanilla extract. Mix on low speed for 1 minute, then increase speed to medium and mix for an additional 2 minutes.
3. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
4. Allow the cakes to cool completely on a wire rack. Carefully remove the cakes from the pans and place one cake layer onto a serving platter.
5. In a bowl, combine the confectioners' sugar, softened butter, whole milk, and vanilla extract. Beat with an electric mixer until smooth and creamy.
6. Gradually add more milk or confectioners' sugar as necessary to achieve your desired consistency.
7. Add cocoa powder and gel food coloring (if using) to the remaining frosting and mix until smooth.
8. Spread a layer of white frosting onto the cake layer on the platter. Place the second cake layer on top of the frosting and spread another layer of white frosting on top. Top with the chocolate frosting, and use a fork or spatula to create a swirled, marbled effect.
9. Sprinkle with edible silver balls or sprinkles (if using) and serve immediately. The cake can be stored in the refrigerator for up to 3 days.

Nutrition:

• Calories: 524kcal
• Carbohydrates: 53g
• Protein: 4g
• Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 123mg
• Sodium: 301mg
• Potassium: 79mg
• Fiber: 1g
• Sugar: 43g
• Vitamin A: 1123IU
• Vitamin C: 1mg
• Calcium: 84mg
• Iron: 1mg

Tips:

• If you prefer a more traditional chocolate frosting, simply omit the white frosting layer and use chocolate frosting for the entire cake.
• To achieve a lighter, fluffier texture, substitute 1 cup sour cream for the milk in the cake batter.
• This recipe can be made with any flavor of cake mix, frosting, and food coloring to suit your occasion.

Farewell Posters

• Plan ahead to make sure you have enough time to say goodbye to everyone you want to.
• Don't forget to exchange contact information with the people you want to stay in touch with.
• Consider writing personal notes or cards to the people who have impacted you during your time together.
• Think of a small gift or token of appreciation for those who have helped and supported you during your time together.

Farewell, My Lovely

Ingredients:

• 1/2 cup peanut oil
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 2 boneless, skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted
• 4 cups cooked white or brown rice

Instructions:

1. In a small bowl, whisk together the peanut oil, rice vinegar, soy sauce, honey, ginger, garlic, and red pepper flakes until well combined.
2. Rinse the chicken breasts and pat dry with paper towels. Season both sides of each chicken breast with salt and black pepper.
3. In a large skillet, heat 1 tablespoon peanut oil over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes per side.
4. Remove the chicken from the skillet and thinly slice against the grain.
5. Divide the cooked rice into 4 bowls. Top each bowl with the sliced chicken, green onions, and sesame seeds. Drizzle with the prepared sauce and serve immediately.

Nutrition:

• Calories: 409kcal
• Carbohydrates: 37g
• Protein: 25g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 63mg
• Sodium: 620mg
• Potassium: 685mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 145IU
• Vitamin C: 4mg
• Calcium: 53mg
• Iron: 2mg

Tips:

• This recipe can be easily doubled to serve a larger group.
• Feel free to substitute tofu or shrimp for the chicken, or use a combination of all three for a fun and flavorful variation.
• The sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator.

FAREWELL to Dr PRAGA

• Dr. Praga has been an invaluable member of our medical community and will be greatly missed
• We wish her all the best in her future endeavors and hope she knows how much she has made a positive impact on our patients and colleagues
• It is always bittersweet when we say goodbye to someone who has become such an integral part of our team, but we know that she will go on to do great things
• Thank you, Dr. Praga, for all that you have done for us and for your patients.

Final Recipe

Ingredients:

• 2 cups chicken stock
• 1 pound raw shrimp, peeled and deveined
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 1 tablespoon ginger, minced
• 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1 cup snow peas, trimmed
• 1/4 cup hoisin sauce
• 4 cups cooked white or brown rice

Instructions:

1. In a small bowl, whisk together the chicken stock, soy sauce, sugar, and cornstarch until well combined. Set aside.
2. In a large skillet or wok, heat 1 tablespoon vegetable oil over high heat. Add the raw shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp from the skillet and set aside.
3. Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the minced ginger and garlic and cook for 30 seconds, or until fragrant.
4. Add the red and yellow bell peppers, mushrooms, and snow peas to the skillet. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
5. Add the hoisin sauce and the reserved chicken stock mixture to the skillet. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
6. Return the cooked shrimp to the skillet and toss everything to coat in the sauce.
7. Divide the cooked rice into 4 bowls. Top each bowl with the stir-fried shrimp and vegetable mixture. Serve immediately.

Nutrition:

• Calories: 439kcal
• Carbohydrates: 61g
• Protein: 25g
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 172mg
• Sodium: 1233mg
• Potassium: 603mg
• Fiber: 3g
• Sugar: 12g
• Vitamin A: 1783IU
• Vitamin C: 111mg
• Calcium: 101mg
• Iron: 4mg

Tips:

• For a vegetarian version, substitute extra-firm tofu or tempeh for the shrimp and vegetable broth for the chicken broth.
• Garnish with chopped cilantro, sliced scallions, or toasted sesame seeds, if desired.
• The vegetables in this recipe can be easily swapped out for any vegetables you have on hand or prefer, such as bok choy, carrots, or zucchini.