Most people will ask what is Sipo Eggs? It’s a Kapampangan dish cook with shrimps, carrots, green peas, corns, sitsaro (snow pea), singkamas (turnips) and quail eggs in a white creamy butter sauce. Sipo eggs is actually a common dish in any house party, fiesta, wedding or baptismal. Although not all people are familiar with its name. I know some of you will attest you have taste it but just doesn’t know it is called Sipo Eggs.
Oh I just love this recipe, Sipo Eggs! If you’re asking why there is singkamas? The kapampangans really know what they’re cooking. Before you even get over satiated with the sauce, they’ve already added turnips. The juicy singkamas is a good breaker when the creamy sauce becomes slightly boring in taste. So “umay” factor is lessened. Come and let’s cook this Kapampangan specialty today.
Sipo Eggs Recipe (Pampanga’s Best)
½ kg. Black tiger shrimp, head and shell removed and de-veined
4 pcs Chicken Breast Fillet, (cut in cubes)
20 pieces boiled & peeled quail eggs (boiled 4 mins)
1 medium white onion minced
1 head garlic, minced
¼ cup butter
1 tablespoon cooking oil
1 packed frozen mixed vegetables (corn, carrots, green peas) I used Farmland Brand.
¾ cup water
½ cup snow peas (Sitsaro)
1 pack Knorr cream of mushroom (dissolved in 1 ½ cups water)
1 pack Nestle All Purpose Cream
¾ cup water chestnut or singkamas, cubed
Salt, patis and pepper to taste
1 tsp Dried parsley (optional)
1. Using lowest heat, melt the butter in a cooking pan. Saute shrimp for a minute per side. Remove the shrimp and set aside.
2. On the same pan with left over butter, saute the onion and garlic. Add in chicken fillet cubes. Cooked until chicken is cooked and color turns white. Add in mixed vegetables and keep on cooking for a few minutes using medium to low heat. Cook for 3 minutes.
3. Next, pour dissolved cream of mushroom powder and all purpose cream, water chestnuts. Let it boil and simmer in lowest heat. Add water if sauce is drying up. Then add snow peas and quail eggs, cook for a few minutes.
4. Season with salt, patis, pepper to taste. I sprinkled a teaspoon of dried parsley (optional). Turn off heat.
5. Serve and enjoy!
This recipe goes well with:
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