BEST SIPO EGG RECIPE
BEST SIPO EGG RECIPE – Sipo Egg is a Kapampangan delicacy of quail eggs cooked in a rich creamy and flavorful white sauce with shrimp, peas, carrots, and’singkamas’ (jicama or Mexican turnip).
— 24 pieces fresh quail eggs – boiled and shelled
— 2 tablespoons butter
— 1 tablespoon vegetable oil
— 1 cup shrimp
— 2 cloves garlic – minced
— 1 small onion – chopped
— 1 medium carrots – cubed
— 250 ml all-purpose cream or heavy whipping cream
— 1 cup green peas
— 1 cup cooked ham – cubed
— Salt and pepper
— 1 medium singkamas (mexican turnip) – cubed
— 2 teaspoons cornstarch – dissolved in ½ cup water
In a pan, heat butter and oil over medium heat. Cook the shrimps until all sides are done. Remove the shrimps from butter and set aside.
In the same pan with butter, sauté garlic and onion until tender. Next, add the carrots and green peas. If using canned green peas, then this should be added at the end. Mix in the ham and cook for 2 minutes.
Add ½ cup of water, cover and let simmer until carrots are almost cooked.
Add the quail eggs, shrimp and singkamas or kohlrabi, then pour in the all-purpose cream and stir. Season with salt and peppers and let it simmer under medium heat for about 3 minutes.
Add the cornstarch mixture and mix for about another 2-3 minutes, or until the sauce thickens.
Serve warm and enjoy.
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