Sipo Egg with Shrimp and Ham
Sipo Egg with Shrimp and Ham is a delightful Filipino dish that perfectly blends flavors and textures, making it a favorite among families and friends. With its creamy consistency, vibrant colors, and nutritious ingredients, this recipe is sure to impress at your next gathering. This savory meal not only satisfies your taste buds but also provides essential nutrients. Let’s dive into the simple recipe for this delicious dish!
Ingredients
- 1 tablespoon canola oil (15 ml)
- 2 tablespoons butter (30 g)
- 1 cup ham, cut into ½ inch cubes (150 g)
- 1 pound medium shrimps, peeled and deveined (450 g)
- 1 onion, peeled and chopped (1 medium)
- 2 cloves garlic, peeled and minced
- 1 tablespoon fish sauce (15 ml)
- 1 large singkamas, peeled and cut into ½-inch cubes (1 medium)
- 2 large carrots, peeled and cut into ½-inch cubes (2 medium)
- 1 cup frozen sweet peas, thawed (150 g)
- 1 cup water or chicken broth (240 ml)
- 8 ounces all-purpose cream (240 ml)
- Salt and pepper to taste
- ½ cup water (120 ml)
- 1 teaspoon cornstarch (3 g)
Directions
- In a wide pan over medium heat, heat the canola oil.
- Add the cubed ham and cook for about 1 minute or until lightly browned. Remove from heat and keep warm.
- In the same pan, add the medium shrimps and cook until their color changes to pink. Remove from pan and keep warm.
- Add the butter to the pan and heat until melted.
- Add the chopped onion and minced garlic, cooking and stirring regularly until softened.
- Pour in the fish sauce and continue to cook for about 1 to 2 minutes.
- Add the cubed carrots, singkamas, and the previously cooked ham. Stir to combine.
- Pour in the water or chicken broth and bring to a boil. Cover and let it simmer for about 5 minutes, or until the vegetables are almost done and the liquid is slightly reduced.
- Stir in the thawed sweet peas and cooked shrimps. Mix well.
- Add the all-purpose cream and season with salt and pepper to taste. Simmer for about 3 to 5 minutes or until vegetables are tender-crisp.
- In a bowl, combine the ½ cup of water and cornstarch, stirring until dissolved. Add this mixture to the pan, stirring constantly to prevent lumps.
- Continue to cook for another 1 to 2 minutes or until the sauce is slightly thickened.
- Serve hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Nutrition Info: Approximately 350 calories per serving
How to serve
Serve Sipo Egg with Shrimp and Ham hot over a bed of steamed rice for a comforting meal. The creamy texture and rich flavors complement the rice beautifully. You can also garnish the dish with a sprinkle of chopped green onions or parsley for added color and freshness. Pair it with a side salad or pickled vegetables to balance the richness.
FAQs
1. Can I use other proteins instead of ham and shrimp?
Yes, you can substitute other proteins like chicken, beef, or even tofu for a vegetarian option.
2. Is it possible to make Sipo Egg in advance?
Absolutely! You can prepare it a day in advance and simply reheat it when you’re ready to serve. Just be sure to keep it refrigerated.
3. How can I make Sipo Egg spicier?
For added heat, you can include chopped chili peppers or a dash of hot sauce during cooking. Adjust it according to your spice tolerance.
Sipo Egg with Shrimp and Ham
Ingredients
Main Ingredients
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 cup ham, cut into ½ inch cubes (approximately 150 g)
- 1 pound medium shrimps, peeled and deveined (approximately 450 g)
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 large singkamas, peeled and cut into ½-inch cubes
- 2 large carrots, peeled and cut into ½-inch cubes
- 1 cup frozen sweet peas, thawed (approximately 150 g)
- 1 cup water or chicken broth (approximately 240 ml)
- 8 ounces all-purpose cream (approximately 240 ml)
- Salt and pepper to taste
- ½ cup water (approximately 120 ml)
- 1 teaspoon cornstarch (approximately 3 g)
Instructions
Preparation
- In a wide pan over medium heat, heat the canola oil.
- Add the cubed ham and cook for about 1 minute or until lightly browned. Remove from heat and keep warm.
- In the same pan, add the medium shrimps and cook until their color changes to pink. Remove from pan and keep warm.
- Add the butter to the pan and heat until melted.
- Add the chopped onion and minced garlic, cooking and stirring regularly until softened.
- Pour in the fish sauce and continue to cook for about 1 to 2 minutes.
- Add the cubed carrots, singkamas, and the previously cooked ham. Stir to combine.
- Pour in the water or chicken broth and bring to a boil. Cover and let it simmer for about 5 minutes, or until the vegetables are almost done and the liquid is slightly reduced.
- Stir in the thawed sweet peas and cooked shrimps. Mix well.
- Add the all-purpose cream and season with salt and pepper to taste. Simmer for about 3 to 5 minutes or until vegetables are tender-crisp.
- In a bowl, combine the ½ cup of water and cornstarch, stirring until dissolved. Add this mixture to the pan, stirring constantly to prevent lumps.
- Continue to cook for another 1 to 2 minutes or until the sauce is slightly thickened.
- Serve hot.
