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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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 261 kcal
Course:
Main Course
Cuisine:
Filipino
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.
Cup of Yum
Notes
- 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
Nutrition Information
Calories
261kcal
(13%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
211mg
(70%)
Sodium
313mg
(13%)
Potassium
16mg
(0%)
Fiber
7g
(28%)
Sugar
0.1g
(0%)
Vitamin A
4345IU
(87%)
Vitamin C
0.3mg
(0%)
Calcium
69mg
(7%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 211mg | 70% |
| Sodium | 313mg | 13% |
| Potassium | 16mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 0.1g | 0% |
| Vitamin A | 4345IU | 87% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.