1. SIPO EGG
Ingridients:
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.
 6 cloves garlic, crushed
 1/4 white onion bulb, diced
 1 pack Mixed Vegetables
 18 pcs hard-boiled quail eggs
 1 tbsp cornstarch mixed with 1/2 cup water
 4 tbsp Cream of Mushroom powder and dilute in a 1 cup of water.
 1 can nestles cream
 salt and pepper to taste
Just saute the garlic, onion, and Mixed Vegetables together until they are a bit soft. Dump the
rest of the ingredients (except the eggs) until you get the consistency you want for the sauce.
Be careful not to overcook or they will shrink and be too “rubbery” to the bite. Toss in the egg
and mix well. Serve hot.