Sipo Egg with mixed vegetables, quail eggs smothered in a rich, creamy sauce is the ultimate vegetable dish. It's easy to make, budget-friendly, and tasty. Delicious on its own or with steamed rice!
Sipo egg is a popular Kapampangan dish made with mixed vegetables and quail eggs smothered in a rich, creamy sauce. It's a simple dish to prepare for everyday family dinners yet fancy enough for special occasions.
While shrimp, ham, diced pork, or gizzards are also common additions, I find the delicious medley of texture and flavor from tender-crisp vegetables and creamy sauce satisfying and delicious even sans meat or seafood. It's a great vegetarian option everyone will love!
This is a simple dish that requires simple ingredients. I like to use carrots, singkamas, and green peas, but celery, potatoes, and cut corn will work as well.
The table cream or all-purpose cream adds richness to the sauce. You can also use heavy cream or evaporated milk as an alternative.
About the ingredients
- To save time, you can use canned quail eggs and skip the boiling and peeling.They are available at most Asian groceries or online and are ready to use in your favorite recipes.
- Do NOT use frozen carrots; they don't hold up as well as fresh and don't taste as good. On the same note, do NOT use canned green peas as they're too salty and don't look very appetizing with their dull green color.
Cooking tips
- Use butter for sauteing to add depth of flavor.
- Cut the vegetables in uniform size for even cooking.
- Do not allow the sauce to come to a rolling boil lest the cream curdles and separates.
- If you prefer a thicker consistency, add a cornstarch slurry (mix 1 teaspoon corn starch and ยฝ cup water until smooth).
- For extra crunch, garnish the dish with toasted cashews before serving.
How to serve and store
- Sipo egg is traditionally served for fiestas, holidays, and other special occasions, but it's simple enough to make for everyday family dinners. It's delicious as a side dish or main entree and pairs well with steamed rice.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- To reheat, place in a saucepan and heat to an internal temperature of 165 F. Add more water or cream and adjust seasonings if needed.
For more delicious side dishes, check out green bean mushroom stir-fry, grilled eggplant, tomato, and salted egg salad, and lumpiang hubad. Enjoy!
More egg recipes
Ingredients
- 12 pieces quail eggs, hard-boiled and peeled
- 1 tablespoon butter
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 2 large carrots, peeled and cut into ยฝ-inch cubes
- 1 large singkamas (jicama), peeled and cut into ยฝ-inch cubes
- ยฝ cup water or chicken stock
- 1 cup frozen sweet peas, thawed
- 1 cup table cream (all-purpose cream)
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat butter until melted.
- Add onions and garlic and cook, stirring regularly, until softened.
- Add fish sauce and continue to cook for about 1 minute.
- Add carrots and jicama and stir to combine.
- Add water or stock and bring to a boil. Continue to cook for about 7 to 10 minutes or until vegetables are tender yet crisp and liquid is reduced.
- Add green peas and stir to combine.
- Add cream and quail eggs. Season with salt and pepper to taste.ย
- Continue to simmer for about 2 to 3 minutes or until green peas and eggs are heated through, vegetables are tender-crisp, and sauce is slightly thickened. Serve hot.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Abby says
I tried it! My husband and child loves it! Will definitely cook it again! Thank you kawaling pinoy!
English Michelle says
What step do I add the eggs?
Lalaine Manalo says
I'm sorry about the oversight. Add the eggs with the cream ๐
Ella Reyes says
Ano po pdeng ipalit sa singkamas kng wla po ?
Lalaine Manalo says
Pwede po ang patatas or corn ๐
Kate Billones says
What can I use as an alternative for singkamas?
Lalaine Manalo says
You can use kohlrabi ๐
Carr says
Hello Po; when do you add the quail eggs in the recipe.
Lalaine Manalo says
Add with the cream ๐
Lezia says
pleasant afternoon po. pwede po ba rin lagyan ng cashew and chicken ang sipo egg menu?? thanks po
Lalaine Manalo says
Yes, you can ๐ Mas lalong masarap with the crunchy cashews ๐
Cookie Kangaroo says
Any suggestion what you can add instead of singkamas? Hopefully something you can easily find in EU.
Lalaine Manalo says
You can substitute kohlrabi ๐
Eca says
Can we also use evap milk ?
Lalaine Manalo says
I've never tried evaporated milk but I think it would work. The sauce though might be thinner as heavy cream has a thicker consistency than evap.
Amada says
Is all purpose cream the same as evap milk
Lalaine says
Hi Amanda,
No, all purpose cream is different from evaporated milk. All-purpose cream will be Nestle's table cream ๐
Zen says
Can i use all purpose cream here? Btw, what is table cream? Will cook this recipe for my mom's birthday tomorrow.
Lalaine says
Hello Zen
Table cream is like the all-purpose cream we have in the Philippines ๐
Andrea Shane Baluyut says
Is it possible to cook it without vegetables?
Lalaine Manalo says
The vegetables are the highlight of the recipe, so I'm not sure why you'd want to cook it without? I guess you can just cook the quail eggs in the cream sauce, but it won't be sipo.