Creamy Sipo Egg Recipe: A Taste of the Kapampangan Kitchen

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.