Ipo Egg with shrimp and ham is the perfect party dish. It’s easy to make and so creamy and tasty. A sure crowd-pleaser!

I haven’t featured my mom’s recipes in a while, and since we’re less than two weeks away from Christmas, I thought I’ll share with you one of the special dishes she always cooked for the holidays when I was growing up.

This sipo egg brings many fond childhood memories, mostly her methodically prepping the fresh veggies early Christmas day while my brothers and I snacked on the icy cold buko salad she made the night before. Happy times indeed.

Sipo egg is a delicious Kapampangan specialty made with green peas, carrots, singkamas, and quail eggs smothered in a rich, creamy sauce. I already have a simple vegetarian version in our recipe archive, but we’re making it special today with shrimps and ham.

I hope you include it in your Noche Buena festivities. A delightful medley of texture and flavor, it’s guaranteed to please the guests!

Not only is this creamy vegetable dish a tasty and budget-friendly addition to any celebration, but it’s also effortless to make and can be doubled (or tripled) for a large crowd

Following the simple tips below, you’ll have this sipo egg with shrimp and cubed ham ready to enjoy in no time!

Cooking Tips

I like to make this at home using carrots, singkamas, and green peas, but celery, potatoes, or cut corn are also good options to add.
Skip the boiling and peeling and use canned quail eggs. They are available at most Asian supermarkets or can be ordered online and are relatively inexpensive. Just drain from the packing liquid, and they’re good to use in your favorite recipes.
Cut the vegetables in small and uniform size for fast and even cooking.
For best results, do NOT use frozen carrots as they don’t hold up as well as fresh. On the same note, use frozen and NOT canned green peas as the latter is too salty and not very appetizing.
Do not allow the sauce to come to a rolling boil lest the cream curdles and separates.
If you prefer a looser consistency, omit the cornstarch slurry.
For extra crunch, sprinkle the dish with toasted cashews before serving.

How to serve and store

Sipo egg is simple to make for everyday family dinners yet fancy enough for company. It’s the perfect banquet dish for fiestas, holidays, and other special occasions.
Store leftovers in an airtight container and refrigerate for up to 3 days.
To reheat, place in a saucepan and heat to an internal temperature of 165 F. Add more water or cream to loosen consistency and adjust seasonings if needed.

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