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.