Sipo Egg with mixed vegetables, quail eggs smothered in a rich, creamy sauce is the ultimate vegetable dish! Easy to make and super tasty, it's fantastic with steamed rice!
Sipo egg is a popular Kapampangan dish made with mixed vegetable and quail eggs smothered in a rich, creamy sauce. It's a simple dish to prepare for everyday family dinners yet fancy enough for special occasions.
While shrimp, ham, diced pork, or gizzards are also common additions, I find the delicious medley of texture and flavor from tender-crisp vegetables and creamy sauce satisfying and delicious even sans meat or seafood. It's a great vegetarian option everyone will love!
This is a simple dish that requires simple ingredients. We use carrots, singkamas, and green peas to make this at home, but celery, potatoes, and cut corn will work as well.
The table cream or all-purpose cream adds richness to the sauce. You can also use heavy cream or evaporated milk as an alternative.
- To save time, you can use canned quail eggs and skip the boiling and peeling.They are available at most Asian groceries or online and are ready to use in your favorite recipes.
- Use butter for sauteing to add depth of flavor.
- Cut the vegetables in uniform size for even cooking.
- Much of the flavor and texture of this dish comes from the tender-crisp vegetables. Please do not use frozen carrots; they don't hold up as well as fresh. On the same note, do NOT use canned green peas as they're too salty and don't look very appetizing with their dull green color.
- Do not allow the sauce to come to a rolling boil lest the cream curdles and separates.
- If you prefer a thicker consistency, add a cornstarch slurry (mix 1 teaspoon corn starch and ½ water until smooth).
- Garnish the dish before serving with toasted cashews for extra crunch.
How to serve
- Sipo egg is traditionally served for fiestas, holidays, and other special occasions, but it's simple enough to make for everyday family dinners. It's delicious as a side dish or main entree and pairs well with steamed rice.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- To reheat, place in a saucepan and heat to an internal temperature of 165 F. Add more water or cream and adjust seasonings if needed.
- 12 pieces quail eggs, hard-boiled and peeled
- 1 tablespoon butter
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 2 large carrots, peeled and cut into ½-inch cubes
- 1 large singkamas (jicama), peeled and cut into ½-inch cubes
- ½ cup water or chicken stock
- 1 cup frozen sweet peas, thawed
- 1 cup table cream (all-purpose cream)
- salt and pepper to taste
- In a wide pan over medium heat, heat butter until melted.
- Add onions and garlic and cook, stirring regularly, until softened.
- Add fish sauce and continue to cook for about 1 minute.
- Add carrots and jicama and stir to combine.
- Add water or stock and bring to a boil. Continue to cook for about 7 to 10 minutes or until vegetables are tender yet crisp and liquid is reduced.
- Add green peas and stir to combine.
- Add cream and eggs. Season with salt and pepper to taste.
- Continue to simmer for about 2 to 3 minutes or until green peas and eggs are heated through, vegetables are tender-crisp, and sauce is slightly thickened. Serve hot.