In a wide pan over medium heat, heat oil. Add ham and cook for about 1 minute or until lightly browned. Remove from heat and keep warm.
In the pan, add shrimps and cook until color changes to pink. Remove from pan and keep warm.
Add butter to the pan and heat until melted. Add onions and garlic and cook, stirring regularly, until softened.
Add fish sauce and continue to cook for about 1 to 2 minutes.
Add carrots, singkamas, and ham. Stir to combine.
Add water or stock and bring to a boil. Cover and simmer for about 8 to 10 minutes or until vegetables are almost done.
Add green peas, quail eggs, and shrimps. Stir to combine.
Add table cream. Season with salt and pepper to taste. Continue to simmer for about 3 to 5 minutes or until green peas are heated through, vegetables are tender-crisp.
In a bowl, combine the 1/4 cup water and cornstarch and stir until dissolved. Add to pan, stirring constantly to prevent lumps. Continue to cook for another 1 to 2 minutes or until sauce is slightly thickened.