Sipo egg

Name: Sipo egg
Total time: 60 s
Yield: 10 pax
Cuisine: American
Ingredients: 24 pieces fresh quail eggs - - boiled and shelled; 1 tablespoons butter; 1 tablespoon vegetable oil; 3 cloves garlic minced; 1 small onion chopped; 1 carrot cubes; 1 cup green peas; 1 cup ham cubes; 1 cup jicama; 250 ml all-purpose cream; 2 tsp cornstarch dissolved; Salt and pepper

Chef Marie Ruth Roman @mruthroman01

Philippines

Sipo Egg is a Kapampangan dish of quail eggs cooked with peas, carrots and 'singkamas' (jicama or mexican turnip) in a thick creamy and savory white sauce. They usually use these with special occasions like wedding, birthday or anniversaries. Some people put shrimp I rather not because others are allergic in shrimp so I chose my own version without shrimp.

Chef Marie Ruth Roman @mruthroman01

Saved

Ingredients

1 mins

10 pax

24 piecesfresh quail eggs - - boiled and shelled
1 tablespoonsbutter
1 tablespoonvegetable oil
3 clovesgarlic minced
1small onion chopped
1carrot cubes
1 cupgreen peas
1 cupham cubes
1 cupjicama
250 mlall-purpose cream
2 tspcornstarch dissolved
Salt and pepper

Saved

Steps

1 mins

1

In a pan, heat butter and oil over medium heat.
2

In the same pan with butter, saute 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.
3

Add the quail eggs, 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.
4

Add the cornstarch mixture and mix for about another 2-3 minutes or until the sauce thickens.
Serve warm and enjoy.