a casserole dish with eggs, potatoes and carrots.
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Creamy Sipo Egg Recipe: A Taste of the Kapampangan Kitchen

Have you ever tasted a dish that transports you to another country, immersing you in its unique flavors and traditions? Today, we’re exploring the delectable world of Filipino cuisine, specifically a Kapampangan classic – the Sipo Egg. This creamy, hearty, and flavorful vegetable dish, a staple of regional dishes in the Philippines, is a culinary experience you wouldn’t want to miss!

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About Sipo Egg

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Sipo Egg is a popular Kapampangan dish, often enjoyed on special occasions such as fiestas and holidays. Originating from Pampanga, a region known for its culinary heritage, it’s a rich medley of mixed vegetables, tender quail eggs, and a creamy sauce that’s impossible to resist. Its unique taste and texture make it a beloved dish for everyday family dinners and festive meals.

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Tips & Alternatives

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The magic of the Sipo Egg lies in its versatility. Don’t have singkamas? Substitute it with celery or potatoes. Want a more luxurious creamy sauce? Use heavy cream or evaporated milk instead of all-purpose cream. And if you fancy a bit of crunch, garnish with toasted cashews.
Fresh quail eggs are recommended for the best taste, but canned quail eggs are a valid substitute if you’re pressed for time.

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Savor the flavors of the Philippines with this creamy Sipo Egg recipe. Whether new to Filipino cuisine or a seasoned enthusiast, this Kapampangan dish will captivate your taste buds. Let’s get cooking!

SEE THE FULL RECIPE BELOW!

Creamy Sipo Egg

5 from 1 vote
Course: MainCuisine: FilipinoDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories per Serving

275

kcal
Total time

50

minutes

Experience the unique taste of Filipino cuisine with this Creamy Sipo Egg recipe! Featuring tender-crisp mixed vegetables, hard-boiled quail eggs, and a velvety rich sauce, this Kapampangan dish is perfect for any meal and occasion.

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Ingredients

  • 30 pcs 30 pcs Quail Eggs (hard-boiled)

  • 4 tbsp 56.8 g Unsalted Butter

  • 4 cloves 4 cloves Garlic (peeled and minced)

  • 1 large 1 large White Onion (peeled and sliced)

  • 1 large 1 large Carrot (peeled and cut into small cubes)

  • 1 large 1 large Singkamas (peeled and cut into small cubes)

  • 1 can 1 can Luncheon Meat (cut into small cubes)

  • 70 grams 70 grams Green Peas

  • 200 grams 200 grams Whole Kernel Corn

  • 250 ml 251.49 g All Purpose Cream

  • 350 ml 350 ml Fresh Milk

  • 1/4 cup 59.15 ml Water

  • Salt and Pepper to taste

  • 2 tbsp Cornstarch + 2 tbsp Water Mixture

Directions

  • Preparation Stage: Start by preparing all your ingredients. This includes peeling and mincing the garlic, peeling and slicing the onion, and peeling and cubing the carrot and singkamas. You’ll also need to cube the luncheon meat and hard-boil the quail eggs.
  • Sautéing: Place a large pan over medium heat and melt the butter. Once it’s melted, add the minced garlic and sliced onion to the pan. Sauté these ingredients until they become soft and release a pleasant aroma.
  • Adding the Ingredients: Add the cubed luncheon meat to the pan, followed by the carrot and singkamas. Continue to sauté until the vegetables become tender yet retain a slight crunch.
  • Adding More Veggies: At this point, introduce the green peas and whole-kernel corn to the pan. Stir the ingredients well to ensure even cooking.
  • Incorporating the Quail Eggs: Now, carefully add the hard-boiled quail eggs to your vegetable medley. Gently mix the eggs into the dish.
  • Creating the Creamy Sauce: Pour in the all-purpose cream, fresh milk, and water. Season the sauce with salt and pepper to taste. Stir the ingredients to mix them thoroughly.
  • Thickening the Sauce: If you prefer a thicker sauce, mix the cornstarch with water to form a slurry, then gradually add this to the pan. Stir gently while adding to avoid lumps. Keep the heat low to ensure the sauce doesn’t boil and curdle; it should just gently simmer.
  • Serving the Dish: Remove the pan from heat once the sauce reaches your desired consistency. Your Creamy Sipo Egg is now ready to be enjoyed. Serve it hot, either alone or with steamed rice, for a fulfilling meal.

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Frequently Asked Questions

  • Can I make Sipo Egg ahead of time?

    Yes! You can store leftovers in the refrigerator for up to 3 days. Just reheat in a saucepan before serving.

  • Can I add other proteins to the dish?

    Absolutely. Feel free to experiment with shrimp, ham, diced pork, or gizzards for extra flavor.

  • Is there a quick recipe version?

    You can substitute fresh carrots and other vegetables with frozen mixed vegetables for time-saving.

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