Sipo Eggs Recipe

 It takes a long time to strip and slash the carrots — so in the event that you are in a hurry, you can utilize frozen blended vegetables. You will save time and have a greater number of veggies than what we have in this recipe, which I believe is really energizing.

I suggest utilizing new quail eggs over the quail eggs in jars. Clearly new eggs tastes better and is more charming to eat. While bubbling quail eggs, first heat up the water then add the eggs piece by piece. Allow it to bubble for 3 ½ minutes. Switch the intensity off and leave the eggs in the warm water until the temperature chills off a little. Simple, right?

Fixings

1 lb. shrimp head and shell eliminated and deveiened

20 pieces quail eggs bubbled and stripped

1 piece onion minced

1 teaspoon minced garlic

1/4 cup spread

1 tablespoon cooking oil

1 1/2 cups green peas

1 piece carrot cubed

3/4 cup water

4 ounces ham minced (discretionary)

1 can cream of mushroom 10 oz.

3/4 cup singkamas cubed

1/2 cup weighty whipping cream

Salt and pepper to taste

Directions

1. Dissolve the margarine in a cooking dish.
2. Add the cooking oil.
3. When the blend becomes hot, saute the shrimp briefly per side.
4. Eliminate the shrimp and put away.
5. In the mean time, saute the onion and garlic.
6. Put-in the carrot and green peas. Add the ham (this is a discretionary ingredient).Cook for 3 minutes.
7. Pour-in the water (I involved water with shrimp juice in the video).Let it bubble. Cook for 1 moment.
8. Add the quail eggs and shrimp.Stir.
9. Pour-in the cream of mushroom and table cream. Mix again until the fixings are very much circulated.
10. Add water chestnuts, salt and pepper.
11. Move to a serving bowl.
12. Serve. Share and appreciate