Sipo Egg (Mixed Vegetables with Shrimps and Quail Eggs)

I don’t know whether this popular Kapampangan dish originated in China or is a home-grown Filipino dish as I do see this a lot in Chinese style restaurants back in the Philippines but never saw it in Hong Kong when I worked there. I can also be of American origin and might be a hyped up version of the buttered vegetables, remember the Americans had stayed near the Pampanga region for quite some time. One thing I know though is that this dish is a very popular banquet dish back home during the 90’s so on special occasions like wedding, debut and graduation parties this is a main stay. It is a simple dish made out of mixed vegetables commonly peas, corn and carrots together with shrimps, cashews and quail eggs usually served as a side dish consumed together with other meat viands.


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Sipo Egg (Mixed Vegetables with Shrimps and Quail Eggs)

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Sipo Egg or Mixed Vegetables with Shrimps and Quail Eggs is a vegetable dish made out sauteed of shrimps, quail eggs, green peas, carrots, corn and cashews.


Scale

Ingredients

  • 1 1/2 cup green peas
  • 1 1/2 cup corn kernels
  • 1 cup chopped carrots
  • 1/2 cup cashews
  • 18 pcs quail eggs, hard-boiled and shelled
  • 400 g shrimps, shelled
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 3 tsp cornstarch
  • 2 tsp sesame oil
  • salt
  • white pepper
  • 3 tbsp butter

Instructions

  1. Mix together cornstarch and chicken stock, set it aside.
  2. In a pan melt butter then sauté garlic and onions in low heat. Cook until onions are soft.
  3. Add corn, carrots and peas, cook for 3 minutes.
  4. Pour chicken stock mixture, cashew, shrimps and quail eggs, bring heat to medium then cook while occasionally stirring for 3 minutes.
  5. Season with salt and pepper, drizzle sesame oil on top then serve.

 

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No Responses

  1. Jessilie says:

    I am a Kapampangan ang SIPO EGG is one of the best dish being served in most occasions but the recipe of my Mom has a different taste because she is using a cream which make the dish more delicious….

  2. Anita Triana says:

    Thank you for you recipe I love it, simple and easy to cook and delicious.!!

  3. Cathy Green says:

    Looks very simple to do and yet delicious. A bit smarter than the regular Western anniversary dishes that require hours and hours of cooking.

  4. Steph says:

    Yummy! I’ll ask mom to try this recipe for the weekend since I am not a very good cook.. 🙂

  5. Dear Raymund,

    I’ve never seen this dish in Chinese restaurants anywhere though. I would hazard a guess it’s a Filipino original.

  6. This looks scrumptious and pretty easy too! Sadly I aint a sea food enthusiast….on the bright side though, everyone in my life is…might make it for them 🙂

    -F

  7. Nami | Just One Cookbook says:

    I love quail eggs – it’s quite easy to get them in Japan, but here it seems like mostly canned. Anyway, I can imagine how delicious this is…and love the combination of quail eggs and shrimp.

  8. This looks like a restaurant quality menu. Love the use of quail eggs. So majestic!

  9. mjskit says:

    I saw some quail eggs at the market yesterday and almost bought them, but since I’ve never used them before, I left them on the shelf. Now I want to go back and get them. I love this dish! So healthy looking and so many great flavors that I love! Thanks for sharing this Raymund!

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