Have you heard about Sipo Egg?
Sipo Egg is another original Kapampangan dish made with boiled quail eggs, shrimp, and mixed vegetables in a creamy sauce. This dish is a crowd-pleaser and perfect for any gathering.
The combination of tender quail eggs and succulent shrimp, all coated in a rich, creamy sauce, makes it irresistible. It’s easy to make and definitely worth a try!
I used to cook this dish whenever my son craved something special and comforting. He loves the rich and creamy flavor, and I love how easy it is to prepare.
Why is it Called Sipo Egg?
The truth is, up till now, I still have no idea why it is called Sipo Egg. But one thing I know for sure is that this dish is so delicious that I often hear balikbayans requesting it all the time. Whether it’s the rich, creamy sauce or the combination of quail eggs and shrimp, Sipo Egg never fails to impress.
If you have any idea about the origin of the name, feel free to share it in the comments!
Sipo Egg Ingredients
Quail Eggs: These small eggs are tender and flavorful, adding a unique texture to the dish
Cooking Oil and Butter: Used to cook the ingredients and make the dish richer and more delicious.
Ham and Shrimp: The ham provides a savory taste, while the shrimp adds a delightful seafood flavor that blends perfectly with the creamy sauce.
Onion and Garlic: These ingredients are chopped finely to release their aromatic flavors, making the dish more aromatic and tasty.
Carrots, Turnip (optional), Mushroom, Corn, and Green Peas: These colorful vegetables not only enhance the dish’s appearance but also add sweetness and texture, making each bite delightful.
All Purpose Cream and Shrimp Cube: The cream makes the sauce creamy and smooth, while the shrimp cube adds depth of flavor to the dish.
Salt and Pepper: Used to season the dish, ensuring that all flavors come together harmoniously, making every bite deliciously balanced.
How To Cook Sipo Eggs?
Prepare the Ingredients
Let’s start by cubing the ham and ensuring the shrimp are peeled and deveined. Dice the carrots, slice the mushrooms, and finely mince the onion and garlic.
Cook Quail Eggs
Boil the quail eggs until they’re fully cooked. Once done, carefully peel them and set aside.
Sauté Ham and Shrimp
Heat a large pan over medium heat and add cooking oil. Cook the cubed ham for about 2-3 minutes until it browns lightly. Remove the ham and set it aside. Next, cook the peeled and deveined shrimp until they turn pink and opaque. Remove the shrimp and set them aside with the ham.
Sauté Garlic, Onion, and Vegetables
Melt butter in the same pan over medium heat. Sauté the minced garlic until fragrant, then add the minced onion and cook until translucent. Add the diced carrots and cook for 3-4 minutes until softened. Optionally, add diced turnip. Stir in the sliced mushrooms and cook for another 2-3 minutes until they release their juices.
Add Final Ingredients
Mix in the corn kernels and green peas. Pour in the all-purpose cream and crumble in a shrimp cube for flavor. Stir everything well to combine.
Combine and Season
Return the cooked ham and shrimp to the pan. Gently add the peeled quail eggs, stirring gently to coat them in the creamy sauce. Season with salt and pepper to taste.
Simmer and Serve
Allow the mixture to simmer over low heat for 5-7 minutes, stirring occasionally. This helps meld the flavors and thicken the sauce slightly. Once heated through and well combined, remove from heat and serve hot as a main dish or side, typically enjoyed with steamed rice.
Best Sipo Eggs Cooking Tips
Prepare Ingredients Thoughtfully
Ensure all ingredients are chopped, peeled, and ready before starting. This makes the cooking process smoother and prevents ingredients from overcooking.
Boil Quail Eggs Just Right
Boil quail eggs until they are fully cooked but not overdone. This typically takes about 3-4 minutes after the water reaches a boil. Immediately transfer them to cold water to stop further cooking and make peeling easier.
Sauté Ingredients in Stages
Sauté ham and shrimp separately to ensure they cook evenly and maintain their flavors. Start with the ham for a savory base, then cook the shrimp until they turn pink and opaque.
Build Layers of Flavor
Sauté garlic and onion until fragrant before adding other vegetables. This step enhances the overall aroma and taste of the dish.
Simmer for Flavor Infusion
Allow the mixture to simmer over low heat after combining all ingredients. This helps blend the flavors together and allows the creamy sauce to thicken slightly, ensuring each bite is flavorful.
Frequently Asked Questions
Yes, you can substitute chicken for shrimp in Sipo Egg. Adjust cooking times accordingly to ensure the chicken is fully cooked.
Sipo Egg is commonly served as a main dish, often accompanied by steamed rice. It can also be served as a hearty side dish in larger meals.
Store leftover Sipo Egg in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
It’s not recommended to freeze Sipo Egg as the creamy sauce may separate upon thawing, affecting the texture and taste.
Sipo Egg
Ingredients
- 30 pcs Quail Egg (hard-boiled and peeled)
- 2 tbsp Cooking Oil
- 1 cup Ham (cubed)
- 1 cup Shrimp (peeled and deveined)
- 30 gram Butter
- 1 large Onion (minced)
- 8 cloves Garlic (minced)
- 1 cup Carrots (diced)
- 1 cup Turnip (optional)
- 1 cup Mushroom (pieces and stems)
- 1 cup Corn Kernels (fresh or canned)
- 1 cup Green Peas (fresh or frozen)
- 370 ml All Purpose Cream
- 1 piece Shrimp Cube
- Salt and pepper to taste
Instructions
- Cube the ham and peel and devein the shrimp if not already done. Dice the carrots, slice the mushrooms, and mince the onion and garlic.
- Hard-boil the quail eggs until they are fully cooked. Once cooked, peel the eggs and set them aside.
- In a large pan or skillet, heat the cooking oil over medium heat.
- Add the cubed ham and cook for about 2-3 minutes until slightly browned.Remove the ham from the pan and set aside.
- Add the peeled and deveined shrimp and cook until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- In the same pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.Add the minced onion and sauté until translucent.
- Add the diced carrots and cook for about 3-4 minutes until they begin to soften. You can also add diced turnip (optional). Stir in the sliced mushrooms and cook for another 2-3 minutes until they release their juices.
- Add the corn kernels and green peas. Stir to combine all the ingredients.
- Pour in the all-purpose cream and mix well to coat all the ingredients. Add in the shrimp cube for added flavor.
- Return the cooked ham and shrimp mixture back into the pan.Gently add the peeled quail eggs into the mixture, taking care not to break them. Stir gently to coat the eggs with the cream sauce.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Allow the mixture to simmer for about 5-7 minutes over low heat, stirring occasionally, to allow flavors to meld together and the sauce to thicken slightly.
- Once heated through and well combined, remove from heat. Serve hot as a main dish or a side dish, typically with steamed rice.
Video
