Since my high school cooking and baking classes, I’ve never really attempted cooking at home, except for the few instances when I’ve made garlic rice, fried chicken, and helped to make arroz caldo. But after living in China for 2 years, with one year of that living on my own, I’ve made a couple of attempts to make dishes for friends besides opening canned or frozen food.
This is my first cooking-related or recipe-related entry on my blog, I never expected to put anything like this up on my blog because my sister is more of a cook than me..so yay for me!
A few days ago my maid made her version of mashed potatoes which I loooove, and it just got me thinking about all the times I’ve thought to myself to make gravy, which I haven’t actually acted upon. And since I’ve been watching a lot of cooking channels in the last couple of days, I decided to act on a spur-of-the-moment urge to make gravy. But just to be sure, as I knew my family had a go at the mashed potatoes and I didn’t know if any was left, I asked what she was making for dinner and she said something along the lines of fried chicken. And of course, fried chicken can also be complemented by gravy so I said to myself, why not go and make gravy!
That is how I stumbled upon the recipe I’ll be outlining below.
I’m not sure if most of you know, but the KFC gravy is a secret recipe whose ingredients are a myssssssssstery. I watched a history feature on it a few months back, and it is indeed a secret. But that hasn’t stopped people from attempting to recreate the recipe, or at least something similar to it and just as delicious.
I decided to use Panlasang Pinoy’s KFC-style Gravy Recipe instead of the gravy recipe I used back in my high school cooking class. I didn’t have a couple of the other ingredients so I drove to a nearby grocery to get a couple of the things I was missing.
Thanks Vanjo for this amazing recipe! I really enjoyed making this and adding this to tonight’s viand (ulam).
This is quite an easy recipe so for cooking beginners, do not worry.
RECIPE
- 3 tablespoons of butter
- 5 tablespoons of all-purpose flour (APF)
- 1 piece chicken cube*
- 1 piece beef cube*
- 2 1/4 cups of water
*You can use those Knorr broth cubes you can easily get at the grocery.
Before starting , make sure to have all the ingredients prepared before you. Prepare the spoons and measuring cups and bowls you’d need. And a good heat-resistant spatula for stirring.
INSTRUCTIONS
- Dilute the beef and chicken cubes in the 2 1/4 cup of water and set aside. I used room-temperature water so it didn’t really dilute well, so try diluting it with warm water. Also, if you have a bowl with a spout this would be better for later.
- Melt the 3 tablespoons of butter in a sauce pan. Use low heat as to not burn the butter.
- Add 2 tablespoons of the APF into the sauce pan and continue to use low heat while continuously stirring. Stir for around 7 to 8 minutes or until it turns light brown. Flour might burn when overcooked so be careful and make sure to continue stirring.
- Add in the remaining flour and continue to stir.
- Gradually add the chicken and beef broth (from the beef and chicken cubes) while continuing to stir. Add in batches of 3 or 4 so you can check the consistency of the gravy, but make sure to stir so the mixture doesn’t lump together. If the gravy looks too thick after you’ve added the entire broth, add a bit more water, follow your instinct. Taste the gravy before adding more water.
- (Additional Instructions, which I didn’t follow as the gravy I made was already quite thick) Put the heat to medium and bring the mixture to a boil. Cook for 5 more minutes while occasionally stirring to prevent the gravy from lumping together. Wait till the mixture thickens.
- Serve. Make sure not to make this too early before people start eating as I noticed that the gravy coagulated after a while.
Serves: 5-6 (On the original site, it said it serves 4 but the batch I made seemed to serve more.)
Note: This recipe is not mine and the instructions listed are taken from Panlasang Pinoy’s blog. I do not claim ownership over the recipe, though I’ve reworded the instructions. For the original recipe, check the original blog.
Note: This is not the original KFC gravy.
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Sources:
Photos used in this blog are mine.
