I like looking at simple techniques online. Browsing through Facebook, I get to see different dishes and cooking techniques from different countries when I'm not reading a whole comment section like a marites. Simple changes in your dishes can give a big impact to the final product. I like finding things to tweak a bit so I can upgrade food to a tastier version - from adding mango infused cream on my mango float, frying my hotdogs before putting them in my sopas, mashing my banana and adding boba to my saba con yelo, cooking my minced meat 'til very toasted for my spaghetti, the list goes on and on.
The products that I will be using here are instant food that are simple but very good additions to your fried food like fried chicken or breaded pork chops. These are the Crab and Corn Soup and Cream of Mushroom Soup from Knorr. In this blog post, I will show you how to prepare the Crab and Corn Soup correctly using a technique from making egg drop soup, and how to turn the Cream of Mushroom Soup into gravy like KFC (or maybe even better ;v).
Crab and Corn Soup: Egg Drop Style
As I observed some households (namely two hahaha), I noticed that they buy Crab and Corn Soup from Knorr but their soup turned out differently compared to mine. Theirs were thick and jelly-like (;n;) which was not very appetizing. Honestly, I made the same mistake before and wondered why mine turned out like that. It didn't look like the photo on the packaging at all. The next time I made the soup, I wanted it to look like an egg drop soup - soup that had beautiful golden egg ribbons and the right consistency; slightly thick. I make this often because for some reason, I crave for it when I think of soup.
Without further ado, let's get cooking!
Ingredients:
A pack (1 pc ) of Knorr Crab and Corn soup
2 medium eggs
1.2 liters of water
Salt
Pour the pack's contents into a pot with 1.2L of water (room temp) and stir until the powder dissolves.
Prepare your eggs. Break 2 eggs in a cup and add some salt (as much as how you'd put salt on your sunny side up). Add a bit of water and beat them.
Bring your soup to a boil with continuous stirring.
Once the soup's edges starts boiling, slowly add your beaten eggs as you slowly stir your soup.
Keep on stirring slowly for a few more seconds then turn the fire off.
If you're feeling fancy, you can add some chopped crab sticks and corn after you add your eggs.
Instant Mushroom Gravy that taste like KFC's
Filipinos love their gravy. This lovely, creamy sauce is often put over rice whenever we eat chicken outside home. The most common way to make gravy at home is to use browned flour and bouillon cubes while I like making gravy out of mushroom soup. It is very easy to make and it's very finger licking good ( ;v ). I use this for my fried chicken, breaded porkchops and burger steak.
My family likes it a lot so my mom always asks me to make the gravy when we need it. But, I tell her that it's just instant and she can make it herself, haha. This gravy is a winner!
Ingredients:
A pack (1 pc) of Knorr Cream of Mushroom soup
400ml water
1/2 tbsp soy sauce
1/2 tsp ground black pepper
Pour HALF of the powder into a saucepan with 400ml of water (room temperature) and stir until powder dissolves.
Bring to a boil with continuous stirring. At this point, your gravy should have thickened up a bit.
Add in your 1 tbsp. of soy sauce and 1/2 tsp of ground black pepper.
(tip: if it's already boiling and the gravy is not thick enough for you, dissolve some cream of mushroom mix in a cup with some water then add it into your saucepan while stirring vigorously)Once the gravy thickens to your desired consistency, remove from heat.
If you want to boost it up a notch, you can add some sliced mushrooms. I like them sautéed before adding it to the gravy.
Now, our sides are complete! We can now enjoy this lovely piece of crunchy fried chicken.
Thank you for taking your time to read this post. Let me know if you've tried this for yourself!
~ Nmore
Photos and videos were taken using an iPhone 7