Receta Sipo Egg (Mixed Vegetables with Shrimps and Quail Eggs)
I don’t know whether this popular Kapampangan dish originated in China or is a home-grown Filipino dish as I do see this a lot in Chinese style restaurants back in the Philippines but never saw it in Hong Kong when I worked there. I can also be of American origin and might be a hyped up version of the buttered vegetables, remember the Americans had stayed near the Pampanga region for quite some time. One thing I know though is that this dish is a very popular banquet dish back home during the 90′s so on special occasions like wedding, debut and graduation parties this is a main stay. It is a simple dish made out of mixed vegetables commonly peas, corn and carrots together with shrimps, cashews and quail eggs usually served as a side dish consumed together with other meat viands.
Ingredients
- 1 1/2 cup green peas
- 1 1/2 cup corn kernels
- 1 cup chopped carrots
- 1/2 cup cashews
- 18 pcs quail eggs, hard-boiled and shelled
- 400 g shrimps, shelled
- 1 white onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 3 tsp cornstarch
- 2 tsp sesame oil
- salt
- white pepper
- 3 tbsp butter
Method
1. Mix together cornstarch and chicken stock, set it aside.
2. In a pan melt butter then sauté garlic and onions in low heat. Cook until onions are soft.
3. Add corn, carrots and peas, cook for 3 minutes.
4. Pour chicken stock mixture, cashew, shrimps and quail eggs, bring heat to medium then cook while occasionally stirring for 3 minutes.
5. Season with salt and pepper, drizzle sesame oil on top then serve.
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