Sipo Egg

Ingredients

• 12 pieces quail eggs, hard-boiled and peeled
• 1 tablespoon butter
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 2 large carrots, peeled and cut into 1/2-inch cubes
• 1 large singkamas (jicama), peeled and cut into 1/2-inch cubes
• 1/2 cup water or chicken stock
• 1 cup frozen sweet peas, thawed
• 1 cup table cream
• salt and pepper to taste

Instructions

• In a wide pan over medium heat, heat butter until melted. 
• Add onions and garlic and cook, stirring regularly, until softened.
• Add fish sauce and continue to cook for about 1 minute.
• Add carrots and jicama and stir to combine. 
• Add water or stock and bring to a boil. Continue to cook for about 7 to 10 minutes or until vegetables are tender yet crisp and liquid is reduced. 
• Add green peas and stir to combine.
• Add table cream. Season with salt and pepper to taste. 
• Continue to simmer for about 2 to 3 minutes or until green peas are heated through, vegetables are tender-crisp, and sauce is slightly thickened. Serve hot.

Notes

If using shrimp, add after the onions and garlic have turned limp. Cook until color starts to change and then add the rest of the ingredients as recipe directs.