Kapampangan Sipo Eggs
“This sipo eggs dish has a rich thick and creamy sauce, made of quail eggs, shrimps and mixed vegetables; best as everyday meal and great for special occasions.”
Sipo Egg is a popular Kapampangan dish made by sautéing mixed vegetables, shrimps and quail eggs in a thick white sauce. It’s so easy to prepare and it can serve as an everyday meal for the family. But mostly you can find this dish served during special occasions such as weddings, fiestas and birthday celebrations.
I prepared this dish on my daughter’s 2nd birthday. I also made other menu such as red velvet cake, oven baked baby back ribs, baked clams with herbs and cheese sauce, and mango graham float in a cup and blueberry cream cheese dessert in a cup. Please check out other recipes in this blog.
Many additions are also common to this dish, based on the availability of ingredients. Some uses chicken gizzard, diced pork or ham. If you are vegetarian, you can skip these additions and stick to the vegetables. You will still have the medley of texture and flavor from tender-crisp vegetables and creamy sauce.
Tips on cooking the sipo eggs
Fresh quail eggs are always the best! However, if you can’t find fresh quail eggs, there are canned quail eggs available in the market. It can even save you time boiling and peeling them.
When sautéing, use butter to add depth and creaminess to the mixture.
You can use fresh vegetables such as carrots, singkamas, green peas or kernel corn and cut them in uniform size for even cooking. In case that you don’t have enough time to chop all the vegetables, you can use frozen mixed vegetables as I am using in this recipe. Although the tender-crisp texture and flavor of the vegetables diminishes a bit due to storage, the dish is still great and appetizing.
Store leftovers in a tight-fitting container and refrigerate to last up to 3 days. When reheating, place in a saucepan and add more water or cream and adjust seasonings if desired.
Serve this sipo eggs in your next meal or special celebrations.
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Sipo Eggs Recipe
Equipment
- Cooking pan and stirring spoon
- Measuring cups and spoons
Ingredients
- 18-20 pieces quail eggs, hard-boiled and peeled
- 4 tablespoons butter
- 250 grams luncheon meat/ spam, cubed
- 250 grams fresh shrimps, heads and shells removed
- 4 cloves garlic, minced
- 1 large onion, diced
- 4 cups frozen mixed vegetables, thawed — or use fresh mixed vegetables such as carrots, singkamas, green peas, kernel corn, beans etc.
- 160 grams all-purpose cream
- ½ cup water
- 1 tablespoon cornstarch
- 1 cup cream of mushroom
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- If using fresh quail eggs, boil them first then peel and set aside.
- In a large cooking pan over medium heat, melt the butter. Toss in spam/ luncheon meat and fry until golden brown. Remove from the pan and set aside.
- In the same pan, fry the shrimps and cook for around 2 minutes. Remove from the pan and set aside.
- Using the same pan, saute garlic and onion. Cook until translucent. Add mixed vegetables and mix well, simmer for 3-5 minutes.
- Add all-purpose cream and stir. Dilute cornstarch in water and pour into the pan.
- Put cream of mushrooms and seasoned with salt and pepper. Mix until well blended.
- Toss back the luncheon meat, shrimps and quail eggs. Stir until well blended.
- Simmer for another minute and transfer to a serving plate.
- Serve and enjoy!
Video
If you make something with Happy Tummy Recipes, please share it with me, and don’t forget to rate and comment on this recipe below!
For more recipe inspiration, please subscribe to our recipe newsletter and follow me on Pinterest, Facebook, Tumblr, and YouTube!
This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
