Go Back Email Link
–+ servings
Creamy Kapampangan Sipo Egg

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 261 kcal
Difficulty Easy

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

Creamy Kapampangan Sipo Egg
  • 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
 

Traditional Serving Suggestions

  • Serve hot with steaming white rice (mainit na kanin)
  • Pair with grilled fish (inihaw na isda)
  • Include in Filipino party spreads alongside pancit and lumpia
  • Garnish with fresh parsley or green onions
  • Optional: Serve with calamansi on the side
 

Troubleshooting Common Issues

  1. Sauce is too thin
    • Solution: Add cornstarch slurry gradually while stirring
    • Filipino tip: "Dapat malapot ang sarsa, hindi malabnaw"
  2. Vegetables are too soft
    • Solution: Reduce cooking time, maintain "malutong-lutong" texture
    • Remember: "Hindi dapat malata ang gulay"
  3. Sauce curdling
    • Solution: Lower heat, stir constantly when adding cream
    • Key: "Dahan-dahan sa paglalagay ng cream"
 

Ingredient Alternatives

  • Cream: Evaporated milk or coconut cream (gata)
  • Singkamas: Water chestnuts or potatoes
  • Quail eggs: Small chicken eggs, cut in quarters
  • Fish sauce: Light soy sauce for vegetarian version
  • Green peas: Young corn or green beans
 

Storage & Reheating

  • Refrigerate in an airtight container for up to 3 days
  • Reheat gently on stovetop (Temperature: Low heat, 140°C/285°F)
  • Add a splash of cream or milk when reheating
  • Do not freeze (hindi puede i-freeze)
 

Variations

  1. Seafood Sipo Egg
    • Add 200g peeled shrimp
    • Include sliced squid rings
  2. Meaty Version
    • Add diced ham or chicken
    • Include chicken gizzards
  3. Vegetarian Sipo
    • Replace fish sauce with mushroom sauce
    • Add mushrooms for umami flavor
 

Frequently Asked Questions (FAQ)

Q: Bakit hindi kumakapal ang sarsa ko? (Why isn't my sauce thickening?) A: Ensure you're simmering on low heat and consider adding a cornstarch slurry.
Q: Pwede bang gamitin ang regular na itlog? (Can I use regular eggs?) A: Yes, but cut them into smaller pieces to maintain the dish's elegance.
Q: Gaano katagal pwedeng itago sa ref? (How long can it be stored in the refrigerator?) A: Up to 3 days in an airtight container.
Q: Pwede bang i-freeze? (Can it be frozen?) A: Not recommended as the cream sauce may separate when thawed.
 
Creamy Kapampangan Sipo Egg
Creamy Kapampangan Sipo Egg

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!