As everybody knows, I’m not “Kapangpangan”, but I can cook Sipo Egg!
So this is my version of cooking it. I used heavy cream and cornstarch instead of nestle cream. Many Kapangpangan are using nestle cream. And I don’t add luncheon meat or ham in it. Maybe this totally different from the one used to be. As what I said this is my version! 🙂
Filipino dish from Pampanga. Sipo egg is very simple and one of the popular food in Pampanga, and it is easy to cook.
* 18 pcs. Boiled Quail Eggs
* 400 g Mix Vegatables (green peas, carrots, cauliflower, corn kernels and green beans)
* 100 g shrimps, peeled and without head
* 100 g chicharo or sitsaro
* 75 g Leek, thinly sliced
* 5 tbsps. heavy cream
* 1 onion
* 4 cloves garlic, minced
* 4 tbsps. Butter
* 1 tbsp. Cornstarch
* some salt
* 1/2 a cup of water
—Boil quail eggs and peel. Set aside.
—Heat a casserole or pan, add butter and saute onion, garlic, mix vegetables, sitsaro and leek.
—In 1/2 cup of water dissolve cornstarch, pour in into mix vegetables stir, salt to taste and cover. Cook over lower heat until vegetables is nearly done.
—In onother casserole or pan fry shrimps in butter, when done add to the mix vegetables.
—Then add also quail eggs and heavy cream. Simmer for about 3 minutes and serve while hot.