Sipo egg is an insanely flavorsome dish of vegetables and quail eggs mixed with cashew nuts. Made more delicious with shrimps, chicken cutlets and gizzards. Tuck in to this original Kapampangan sipo egg for a flavor of Pampanga.
If you have been to a Filipino gathering like fiestas, birthdays etc. Then, I’m sure your familiar with sipo egg. For those who are not, this Kapampangan dish is worth making and you won’t regret it.
I’ll share with you the original recipe which doesn’t make use of cream unlike most of the recipes out there. It’s easy to make and great not just for special occasions but for dinner.
What is Sipo Egg?
Why is it called as such? Nobody knows but one thing is sure, it’s so delicious! Mainly made of mix vegetables like carrots, singkamas (turnip), green peas and quail eggs that veggie lovers will adore. Addition of shrimps, chicken cutlets and gizzards makes the dish it worthy to serve in special occasions.
Where it all began?
Kapampangans had their first taste of sipo egg during the 1950s when a Chinese cook and businessman decided to settle in Pampanga and open a restaurant. The original recipe doesn’t include cream but instead makes use of a slurry which is a combination of water and potato starch.
Benefits of quail eggs.
Quail eggs can be bought in Asian stores if you live abroad. The Chinese incorporate quail eggs to different dishes due to belief that it benefits our health. Well, it does, it has been proven to alleviate symptoms of arteriosclerosis, asthma, kidney, liver, gallbladder stones, diabetes, hypertension, high serum cholesterol.
To make the slurry or thickening agent, dissolve potato starch in water. If you do not have potato starch, you can use cornstarch as substitute.
I highly suggest using fresh quail eggs and not canned. For shrimps, you can use fresh or frozen depending on what is available to you.
You can omit the chicken gizzards if it turns you off and remove the cashew nuts if you have allergies.
The secret ingredient is always LOVE
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- 18 pcs. quail eggs hard boiled and peeled
- 1 medium carrot cut into small cubes
- 1 medium singkamas/mexican turnip cut into small cubes
- 1 cup chicken gizzard cut in strips
- 1 cup chicken breast/chicken thigh cut in strips or chopped
- 3 tbsp cooking oil
- 1 medium onion sliced
- 3 cloves garlic chopped
- 1 tsp salt
- 1 tsp pepper
- 1 ½ tbsp shaoxing wine or white wine
- 1 ½ tbsp soy sauce
- 1 tbsp sugar
- 1 cup shrimps shelled and deveined
- 1 cup green peas
- ¼ cup whole cashew nuts
- 1 tbsp potato starch/ corn starch dissolved in ¼ cup water
- Hard boil quail eggs and peel off shells. Set aside
- In a pan or wok, heat oil over medium heat. Sauté onion until translucent then add garlic and sauté until fragrant.
- Add chicken gizzards and fry for a 2-3 minutes. Cover the pan with a lid and cook until tender. Tip in chicken strips/cutlets and fry until light brown in color.
- Add singkamas/turnip and carrots. Mix well and cover pan with lid. Simmer for 7-8 minute or until vegetables are tender but still crisp.
- Tip in salt, pepper, shaoxing wine, soy sauce and sugar. Mix well to incorporate.
- Add shrimps, green peas and slurry or thickening agent. Mix and cook for 2 – 3 minutes or until sauce is thick.
- Add quail eggs and toss in with other ingredients to incorporate. Mix in cashew nuts and simmer for 2 more minutes.
- Remove from heat then transfer in a serving dish. Serve and enjoy. Bon appetit!
- Alternatively, you can add cashew nut as toppings when everything is cooked.