SIPO EGG (Kapampangan Original)

Sipo Egg, a Kapampangan treasure, boasts quail eggs, succulent shrimp, and crunchy vegetables bathed in a creamy white sauce. Don't forget the surprise addition of chicken gizzards, adding a delightful textural contrast and meaty depth to this comforting and celebratory dish.
INGREDIENTS
• 1 kilo Chicken Gizzard
• 50 pcs Quail eggs
• 1/2 kilo Carrots (diced)
• 1/2 kilo Green peas
• 1/2 kilo Fresh Shrimp (pealed)
• 2 packs of 53g Nido Oriental Style Soup
• 1 250ml All-purpose cream
• 1 bulb garlic (minced)
• 2 medium sized onion (minced)
• 1/2 cup oil for frying
• 3tbsp margarine or butter (add more to your liking)
• Salt and Chicken powder to taste
• 4 to 5 cups of water for boiling
• 6 cups of water for sauce
INSTRUCTIONS
• First, clean the gizzard and remove the fats, as it may contain remnants of the chicken's food. Then, thoroughly rinse it in cold water.
• After cleaning the gizzard, transfer it to a pressure cooker. Gizzards are very tough and take a long time to boil, but using a pressure cooker speeds up the process significantly. Add 3 tsp of salt 4 to 5 cups of water then pressure cook for 15 to 20 minutes.
• (Other option) If a pressure cooker is not available, you can slow-cook the gizzard until it is tender or sauté it very quickly on high heat and then add it to the dish just before serving.
• While cooking the gizzard, peel half a kilo of shrimp and set them aside.
• Then, boil 50 quail eggs for 15 minutes. Quickly transfer the hot quail eggs into cold running water or an ice bath to cool them rapidly, making them easier to peel.
• Peel the shells off the quail eggs.
• Peel half a kilo of carrots, then cut them into cubes.
• When the gizzards are done boiling, transfer them to a strainer and wash them thoroughly with cold water. Clean them well, as gizzards have a strong smell that needs to be removed completely.
• Once the gizzards are all nice and drained, grab your knife and chop them into thin, bite-sized strips. Then set aside.
• Heat up a large pan or wok. Add a half cup of cooking oil and 3 tablespoons of margarine or butter. Once it's nice and hot, toss in the shrimp and crank the heat to high. Stir them around constantly until they turn pink and opaque, then set those cooked shrimp aside for a minute. We'll add them back in later!
• Toss in the carrots and stir-fry them for a few minutes until they're pleasantly half-cooked. Keep an eye on them and stir them frequently to ensure even cooking. Then set them aside.
• In the same pan, sauté 1 bulb of garlic and 2 medium-sized onions.
• Add the gizzards to the sautéed garlic and onion, then sprinkle in 1 teaspoon of salt and continue to cook together.
• Add 2 cups of water and bring it to a boil.
• Now add 2 sachet of
• Now add 2 sachets of 53g Nido Oriental style soup mix. Dilute the soup mix in 2 cups of water and add it to the dish.
• Then add 2 cups of water and bring it to a boil. Allow the sauce to thicken.
• Add the green peas and cook for a few minutes until they are heated through.
• Add the cooked carrots, then pour in one 250ml All-purpose cream and mix until it incorporates evenly.
• Now add the cooked shrimp and the 50 pieces of quail eggs and mix everything together thoroughly.
• Add 2 teaspoons of chicken powder or salt to taste. Mix well to incorporate the seasoning evenly throughout the dish.
• Let it cook for a few minutes, and it's done! Serve with hot rice. Enjoy your meal!
MUSIC
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
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