SIPO EGG

 SIPO EGG RECIPE

  • 1 medium size yellow onion
  • 1 T butter
  • ½ kilo shrimp, shelled & deveined
  • 1 cup frozen peas & carrots, blanched
  • ½ cup singkamas (jicama), blanched
  • 1 can cream of mushroom soup
  • 1/8 cup shrimp stock (boil the shrimp head & reserve stock)
  • 30 quail eggs (boiled & shelled)
  • 1 sachet ajiginisa shrimp
  • 1/8 cup cashew nut

PROCEDURE:
1. Sauté onions in butter until translucent.
2. Add shrimp. When the shrimps turn pink, stir in frozen peas and carrots and turnips.
3. Add cream of mushroom and shrimp stock little by little. Check for medium think consistency (it should not be too lumpy or watery).
4. Let it boil and simmer
5. Add quail eggs and season with Aji Ginisa Shrimp.
6. Remove pan from heat and transfer to a serving dish, sprinkle cashew nut over dish.

Note from the self-made chef : You can use nestle cream and evaporated milk instead of cream of mushroom. For those with allergies to shrimp, you can use chicken meat, gizzard and liver. You can use any seasonings in place of Aji Ginisa. This recipe is so yummy. You can even add more vegetables like chayote.Cashew nut can be omitted if short of budget and it won't sacrifice the taste.

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