Sipo egg

Chef Marie Ruth Roman
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.

Sipo egg

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.

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Ingredients

1 mins
10 pax
  1. 24 piecesfresh quail eggs - - boiled and shelled
  2. 1 tablespoonsbutter
  3. 1 tablespoonvegetable oil
  4. 3 clovesgarlic minced
  5. 1small onion chopped
  6. 1carrot cubes
  7. 1 cupgreen peas
  8. 1 cupham cubes
  9. 1 cupjicama
  10. 250 mlall-purpose cream
  11. 2 tspcornstarch dissolved
  12. Salt and pepper

Cooking Instructions

1 mins
  1. 1

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

  2. 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. 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. 4

    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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Chef Marie Ruth Roman
Chef Marie Ruth Roman @mruthroman01
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Philippines

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