Hey everyone! How is everybody doing today? I am quite excited to share with you this simple Filipino recipe for Sipo Eggs. Are you ready?
You are probably raising an eyebrow and wondering what the heck is Sipo Eggs. But despite its weird sounding name, Sipo Eggs is a creamy and delicious concoction of quail eggs, shrimps, peas, and vegetables that originated from the Pampanga region of the Philippines. Pampanga is the Philippines’ answer to Japan’s Osaka; in other words, it is the culinary capital of the Philippines.
Because Sipo Eggs is served on special occasions like graduation and birthday parties, it is easy to imagine spending many hours being tied to the stove. However, the opposite is actually true. Forget fussing in the kitchen, any college student would be able to come up with this dish in the time that it takes to boil instant ramen. Just kidding.? Maybe not, but I’ll place this just a notch higher than ramen or fried eggs on the difficulty meter.
I was originally planning to submit this as my entry for the #EasyPeasy challenge that I joined last month, but I couldn’t find singkamas (that’s jicama or Mexican turnip) in my local grocery. I discovered they stocked up on some last week, so I went ahead and bought some. There was nothing to stop me from cooking Sipo Eggs anymore!
Like I said, it’s just a tad higher than fried eggs on the difficulty meter, but even less stressful because unlike eggs, there’s no need to worry about scorchingly hot oil spitting on you.
The bulk of the effort goes towards prepping the ingredients. You need to cut and dice the carrots and jicamas and boil the quail eggs. If it is your first time to boil quail eggs, please take care not to overboil them. They should be done in less than 5 minutes.
If you’re using frozen peas like I did, remember to thaw them for a few minutes by soaking them in a bowl of water before cooking. Enjoy cooking!
This Filipino Sipo Eggs recipe is quick and easy to prepare. This creamy quail eggs, shrimp, peas, and carrots dish is perfect for weekday dinners.
30 grams butter
1 medium sized onion, sliced
2 cloves garlic, minced
250 grams shrimp, shelled and deveined
1 medium sized carrot, diced
1 medium sized jicama (singkamas), diced
1 dozen quail eggs, boiled and shelled
1 cup frozen green peas, thawed
120 ml (1/2 cup) water
240 ml (1 cup) heavy cream
salt and pepper, to taste
- Melt the butter in a pan. Add the onions and garlic and saute them until onions are soft.
- Add the shrimps and cook until pinkish. Add the carrots and the jicama (singkamas) and cook for a minute.
- Add the water and the cream. Let it simmer until the carrots and jicama (singkamas) are tender.
- Add the quail eggs and peas. Season with salt and pepper and cook for a few minutes until the sauce is thick and creamy.
- If using fresh green peas, add the peas during Step 2.