Creamy Kapampangan Sipo Egg
Sipo Egg (Ginisang Itlog ng Pugo at Gulay) is a cherished Kapampangan dish where tender-crisp vegetables and peeled quail eggs are enrobed in a rich cream sauce, creating a harmonious blend of textures and flavors that exemplifies the sophisticated yet accessible nature of Filipino cuisine.
Equipment
- Large skillet or kawali (for even heat distribution and sufficient space for vegetables)
- Sharp knife and cutting board (for uniform vegetable cuts)
- Measuring cups and spoons
- Heavy-bottomed saucepan (for boiling quail eggs)
- Spider strainer (pamingwit/for removing eggs)
- Wooden spoon or spatula (for gentle stirring)
Ingredients
For the Base:
- 12 pieces quail eggs itlog ng pugo, hard-boiled and peeled
- 1 tablespoon butter
- 1 medium onion sibuyas, peeled and finely chopped
- 2 cloves garlic bawang, peeled and minced
- 1 tablespoon fish sauce patis
Vegetables:
- 2 large carrots karot, peeled and cut into ½-inch cubes
- 1 large singkamas jicama, peeled and cut into ½-inch cubes
- 1 cup frozen sweet peas gisantes, thawed
- ½ cup water or chicken stock
For the Sauce:
- 1 cup table cream or all-purpose cream
- Salt and pepper asin at paminta, to taste
- Optional: 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
Instructions
- First, bring water to a boil and cook the quail eggs for 3-4 minutes. Transfer them to an ice bath to stop the cooking, then peel and set aside.
- Heat butter in your pan over medium heat until melted. Add your chopped onions and cook until they become clear and soft, about 2-3 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Pour in fish sauce and cook for one more minute.
- Add your diced carrots and singkamas to the pan, stirring them with the onions and garlic. Pour in water or chicken stock. Let it come to a boil, then lower the heat and simmer for 7-10 minutes until the vegetables are tender but still have a slight crunch.
- Add the green peas and stir. Slowly pour in the cream while stirring continuously. Add your peeled quail eggs. Season everything with salt and pepper to taste.
- Let it simmer gently for 2-3 more minutes until the peas and eggs are heated through and the sauce has thickened slightly. If you want a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it into the pan.
- Serve hot with steaming white rice. The vegetables should still be slightly crisp, and the sauce should be creamy and smooth.
- Remember: Keep the heat low when adding the cream to prevent it from curdling, and don't overcook the vegetables – they should still have a nice bite to them.
Tips from Lola's Kitchen
- Always cut vegetables uniformly (pantay-pantay) for even cooking
- Use fresh vegetables when possible for best texture and color
- Add cream gradually while stirring to prevent curdling
- Keep heat low when adding cream to prevent sauce from breaking
- For extra richness, use butter made from carabao's milk
Nutrition
Calories: 261kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 211mgSodium: 313mgPotassium: 16mgFiber: 7gSugar: 0.1gVitamin A: 4345IUVitamin C: 0.3mgCalcium: 69mgIron: 1.8mg
Tried this recipe?Let us know how it was!