What You’ll Find Here?
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 for my son and 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!
What Do You Need for Sipo Egg Recipe?
Quail Eggs
These small eggs may look simple, but they bring a soft and tender bite that makes every spoonful more enjoyable. They also soak up the creamy sauce nicely.
Cooking Oil and Butter
I like to use both. Oil helps sauté everything properly, while butter adds a rich flavor that ties the dish together.
Ham and Shrimp
This combo really works. Ham gives a nice savory kick, and the shrimp adds a mild seafood flavor that blends well with the creamy sauce.
Onion and Garlic
Finely chopping these helps bring out their aroma and flavor. They form the base of the dish and make your kitchen smell great while cooking.
Carrots, Turnip (optional), Mushroom, Corn, and Green Peas
These veggies make the dish colorful and flavorful. Carrots add a light crunch, mushrooms bring earthiness, and the corn and peas give sweetness. If you like a bit of firmness, try adding some diced turnip.
All-Purpose Cream and Shrimp Cube
The cream gives a smooth and rich texture to the sauce. The shrimp cube boosts the flavor and adds depth without much effort.
Salt and Pepper
These simple seasonings bring all the flavors together. I always taste the dish as I go to make sure the balance is just right.
How To Cook Sipo Egg?
1. Prepare the Ingredients
Start by getting everything ready. Cube the ham, peel and devein the shrimp, dice the carrots, slice the mushrooms, and finely mince the onion and garlic. Trust me, prepping everything ahead makes the cooking much smoother.
2. Cook the Quail Eggs
Boil the quail eggs until they’re fully cooked. Once they’re done, let them cool a bit, then peel them gently. Set them aside for later. These little eggs add a fun surprise to every bite.
3. Sauté the Ham and Shrimp
Heat some cooking oil in a large pan over medium heat. Add the cubed ham first and cook for 2 to 3 minutes until it browns a bit. Take it out and set it aside. Then, cook the shrimp in the same pan until they turn pink. Don’t overcook. Shrimp can get rubbery fast. Once done, set them aside with the ham.
4. Sauté the Garlic, Onion, and Veggies
Now, melt some butter in the same pan. Sauté the garlic until fragrant. Just a minute or so. Add the onion and cook until it turns translucent. Toss in the diced carrots and let them cook for about 3 to 4 minutes until slightly tender. If you like turnips, you can add some diced ones here. Then, stir in the mushrooms and cook for another 2 to 3 minutes until they soften.
5. Add Corn, Peas, Cream, and Shrimp Cube
Add in the corn kernels and green peas. Pour in the all-purpose cream and crumble in one shrimp cube for that extra savory flavor. Stir everything well to combine. It’s already smelling so good at this point!
6. Bring Everything Together
Now bring back the cooked ham and shrimp into the pan. Add the peeled quail eggs carefully so they don’t break. Stir gently so everything gets coated with that creamy sauce. It’s starting to look really hearty now.
7. Simmer and Finish
Let the whole mixture simmer over low heat for about 5 to 7 minutes. Stir it occasionally so the sauce thickens slightly and the flavors come together nicely. Once everything is hot and creamy, you’re done!
8. Serve and Enjoy
This dish is perfect with hot steamed rice. It’s creamy, savory, and loaded with flavor and texture from all the ingredients. Great for lunch or dinner. Kids especially love the quail eggs!
Best Sipo Eggs Cooking Tips
1. Get Everything Ready Before You Start
Before turning on the stove, make sure all your ingredients are chopped, peeled, and set aside. Trust me, this makes cooking smoother and helps prevent anything from overcooking.
2. Boil the Quail Eggs Properly
Boil the quail eggs for about 3 to 4 minutes once the water starts boiling. Then drop them into cold water right away. This stops them from overcooking and makes peeling a lot easier.
3. Sauté in the Right Order
Cook the ham first to bring out that savory flavor, then set it aside. Next, cook the shrimp just until they turn pink. Cooking them separately keeps each one tasty and not overdone.
4. Start with Garlic and Onion
Sauté the garlic and onion first to build a nice base flavor. Once they smell good and the onions look translucent, that’s your cue to start adding the vegetables.
5. Let It Simmer Slowly
After mixing everything together, let the dish simmer on low heat. This helps the flavors come together and lets the creamy sauce thicken just right. It’s worth the wait for that rich, flavorful bite.
More Vegetable Recipes to Try
Looking for more vegetable recipes? Here are some delicious and easy Filipino veggie dishes you can cook at home:
Chopsuey Recipe – A colorful stir-fry packed with crisp vegetables, shrimp, and quail eggs. Great with steamed rice.
Ginataang Gulay with Shrimp – Vegetables simmered in rich coconut milk with shrimp. Creamy and comforting.
Ginataang Papaya with Chicken – Green papaya and chicken in a flavorful coconut sauce. A simple yet satisfying dish.
Ginisang Ampalaya – Sauteed bitter melon with egg and ground pork. A healthy classic with bold flavor.
Ginisang Monggo with Pork – Nutty mung beans stewed with pork and malunggay. Perfect for lunch or dinner.
Ginisang Repolyo – Light and healthy sauteed cabbage with garlic, onion, and a bit of pork or shrimp.
Ginisang Upo – Simple and quick bottle gourd stir-fry with savory broth and sahog of your choice.
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.
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