Sipo Egg (Creamy Quail Egg with Ham & Liver)
SipoEgg is a creamy Kapampangan dish made with quail eggs, ham, chicken liver, andmixed vegetables simmered in a rich mushroom and cream sauce—perfect forspecial occasions or everyday indulgence.
Ingredients
- Ham 1 lb, diced
- Use sweet-cured or smoked ham for more flavor.
- Choose ham with minimal fat and firm texture for even dicing.
- Chicken liver 1 lb, cleaned and halved
- Select fresh liver that is deep reddish-brown with a smooth glossy surface.
- Avoid liver with a green tint or strong odor. Rinse gently and remove connective tissue.
- Cooking oil for frying
- Use neutral oils like canola or vegetable oil for frying liver to avoid altering the sauce’s flavor.
- Unsalted butter 1 stick / 100g
- Use real unsalted butter for better control over seasoning and a richer base.
- Onion 1 medium, chopped
- Pick firm heavy onions with dry skin. Avoid soft or sprouting ones.
- Garlic 4 cloves, minced
- Choose tight firm bulbs with no green shoots or mold.
- Salt and ground black pepper to taste
- Season gradually to balance the saltiness from ham and cream ingredients.
- Carrot 1 large, diced
- Choose carrots that are bright orange firm, and free of cracks.
- Dice evenly to ensure uniform cooking.
- Singkamas – Jicama 1 large, diced
- Select jicama that feels heavy for its size and has smooth tan skin.
- Avoid wrinkled or overly soft pieces.
- Water ¼ cup
- Use clean filtered water to avoid altering the flavor of the creamy base.
- Whole kernel corn 1 can, 15 oz, drained
- Look for corn with bright yellow kernels and no added sugars.
- Drain well to avoid watering down the sauce.
- Green peas 1 can, 15 oz, drained
- Choose canned peas that are plump and not mushy. Rinse if overly salty or brined.
- Cream of mushroom soup 1 can, 26 oz
- Pick a brand with visible mushroom bits and smooth consistency.
- Shake the can before opening for even texture.
- Nestlé table cream 2–3 cans, 7.6 oz per can
- Use full-fat table cream for rich creamy consistency.
- Avoid storing opened cream too long—use fresh cans.
- Quail eggs 30 pcs, hard-boiled and peeled
- Choose clean crack-free shells. Boil for 3–4 minutes and peel gently under cold water.
- Extra salt to taste
- Add after combining all ingredients to fine-tune flavor based on the saltiness of the ham and cream.
Instructions
- Fry the Meats:
- Heat oil in a pan.
- Fry ham until lightly browned. Remove and set aside.
- In the same pan, fry chicken liver until browned on all sides but still tender. Set aside.
- Sauté the Aromatics:
- In a large pot, melt butter over medium heat.
- Sauté onion and garlic until soft and fragrant.
- Add carrots and singkamas, season with a pinch of salt and pepper. Sauté for 2–3 minutes.
- Simmer the Vegetables:
- Pour in ¼ cup water, cover, and let the veggies simmer for 5 minutes until tender-crisp.
- Add corn and green peas, mix well.
- Make It Creamy:
- Pour in the cream of mushroom soup and table cream. Stir well to combine.
- Simmer for 5–8 minutes until slightly thickened.
- Combine Everything:
- Gently stir in the boiled quail eggs, fried ham, and chicken liver.
- Simmer for another 3–5 minutes until everything is heated through and well-coated with the creamy sauce.
- Final Taste Check:
- Add salt and pepper to taste. Turn off the heat.
Video
Notes
Serve hot with steamed rice or as a creamy centerpiece in festive gatherings. Garnish with chopped parsley or green onions if desired.