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.

Sipo Egg (Mixed Vegetables with Shrimps and Quail Eggs)

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 6

Ingredients

• 1½ cup green peas
• 1½ cup corn kernels
• 1 cup chopped carrots
• ½ cup cashews
• 18 pcs quail eggs, hard-boiled and shelled
• 400 g shrimps, shelled
• 1 white onion, chopped
• 2 cloves garlic, minced
• ½ 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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