Have you had Sipo Eggs before? If not, then now is the best time to know more about it and learn how to cook it at the comfort of your own home. Here is a short introduction about this dish.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga. This dish has a rich thick sauce and is also composed of shrimp , quail eggs, and vegetables such as carrots and green peas. It is served during special occasions. I was able to cook the dish from ground up quickly. I find it very easy to prepare.
How to Cook Sipo Eggs
I started by partially cooking the shrimp. I did it by pan-frying in butter and cooking oil. The richness of the butter makes the dish taste great. However, frying with butter alone can cause it to burn quickly. Adding a small amount of oil (canola oil, vegetable oil, corn oil, peanut oil) to butter increases its smoke point. This means that it will not burn quickly.
Put the shrimp on a plate after pan-frying and set it aside. It will be added back towards the end of the process.
The next step is sauteeing onion and garlic until the onion softens. I also added the ham afterwards along with the veggies. I also added water and had it boil before putting back the shrimp and adding quail eggs. Note that the cream of mushroom and heavy cream can also be added in this step even if the recipe below tells you to do it afterwards.
I am using an ingredient called water chestnut to give the dish a nice crisp texture. Singkamas or jicama can be used as an alternative ingredient. It is added towards the end of the cooking process.
Finish your sipo egg by seasoning with salt and pepper.
Sipo Egg Variations
There are many version and variations for this dish. This recipe is a simple and quick version.
You can make it more festive and tastier by adding more ingredients into it. For example, it is a good idea to add minced ham to this recipe. You can also add luncheon meat.
I think that this dish can also be used as a topping for pasta. Remove the eggs and you can have your creamy shrimp pasta. It reminds me of shrimp alfredo.
Cooking Tips
In the video, you will hear me saying that I am using fresh carrots for this recipe. It takes quite a while to peel and chop the carrots — so if you are pressed for time, you can use frozen mixed vegetables. You will save time and have more veggies than what we have in this recipe, which I think is more exciting.
I recommend using fresh quail eggs over the quail eggs in cans. It is obvious that fresh eggs tastes better and is more pleasant to eat. When boiling quail eggs, first boil the water then add the eggs piece by piece. Let it boil for 3 ½ minutes. Turn the heat off and leave the eggs in the warm water until the temperature cools down a bit. Easy, isn’t it?
Now its your turn to try this rich Sipo Eggs Recipe. Enjoy!
Sipo Eggs Recipe
Ingredients
- 1 lb. shrimp head and shell removed and deveiened
- 20 pieces quail eggs boiled and peeled
- 1 piece onion minced
- 1 teaspoon minced garlic
- 1/4 cup butter
- 1 tablespoon cooking oil
- 1 1/2 cups green peas
- 1 piece carrot cubed
- 3/4 cup water
- 4 ounces ham minced (optional)
- 1 can cream of mushroom 10 oz.
- 3/4 cup singkamas cubed
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Melt the butter in a cooking pan.
- Add the cooking oil.
- Once the mixture becomes hot, saute the shrimp for a minute per side.
- Remove the shrimp and set aside.
- Meanwhile, saute the onion and garlic.
- Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook for 3 minutes.
- Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1 minute.
- Add the quail eggs and shrimp.Stir.
- Pour-in the cream of mushroom and table cream. Stir once more until the ingredients are well distributed.
- Add water chestnuts, salt and pepper.
- Transfer to a serving bowl.
- Serve. Share and enjoy!
Josie Susi Kasingsing says
I live the recipe that you shared..need more recipe good for diabetic person like me.Thank you in advanced..
Analisa B. Sumigcay says
I liked Panlasang Pinoy very much..thats why everytime i saw recipe here i copy it.Hope you can send me a copy of your cookbook. Many thanks..:)
Gloria Sabater says
I really appreciate your Sipo egg recipe to prepare for my family and friends, especially during special occassion. Thank you so much.
JR says
I’ve been borrowing a lot of your recipe’s for a few years now and this particular recipe popped up on my facebook page. When I was young this was my favorite dish… I never knew what it was called, but I would describe it to my mom and she would cook it for me. My mother passed away in 2008 and I turned 30 today (9/11). This just brought back tons of memories and tears. Thanks for sharing your recipes online!
Vanjo Merano says
yes, you can.
Davy Saba says
I just bought a pack of kropek in Toronto here similar to the foto in your blog and found it similar in taste and texcture to Indonesian “krupuik gendar” which is made of rice. The term Krupuk in Bahasa Indonesia is a generic term and therre many kinds or krupuk like krupuk udang (= prawn), krupuk ikan (= fish) etc.
And I am also surprised that the Sipo is similar to Sapo in Indonesia.
nancy says
Thank you for sending me your recipes. Everyday i have the idea what to cook.especially du ring this holiday seasons to come. Also i am always excited to cook and share it to my Friends and co-workers.i appreciate and very grateful that i am link to the panlasang pinoy.thanks again.