This is probably one of the “old favorites” from family gatherings of my childhood.
For the life of me, though, I honestly do not know why we call it “sipo”. 
Since I do not have a written recipe of this on hand, I just had to rely on memory and a bit of creativity to make this dish my own. It’s fairly simple to make so I guess that explains why I was able to at least have some semblance of the “original” in just two or three tries! In fact, this dish has also become a “regular” in our family meals. 
Here’s what went into my version:
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500 grams medium to large shrimp, peeled and deveined with tails intact
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6 cloves garlic, crushed
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1/4 white onion bulb, diced
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2 celery stalks, diced
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1 small carrot, diced (I ran out of this when I made the dish pictured above so you won’t see any)
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1/4 cup sweet peas
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20 pcs hard-boiled quail eggs
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1/4 cup salted and roasted cashew nuts
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1 tbsp cornstarch mixed with 1/2 cup water
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3 tbsp oyster sauce
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salt and pepper to taste
Just saute the garlic, onion, celery and carrots together until the carrots are a bit soft. Dump the rest of the ingredients in (except the shrimps and the cashew nuts) until you get the consistency (“lapot”) you want for the sauce. Put in the shrimps until they turn pink and turn off the heat. Be careful not to overcook or they will shrink and be too “rubbery” to the bite. Toss in the cashew nuts and mix well. Serve hot with steamed jasmine rice.
Enjoy!
PS My mom’s version includes chicken chunks and chicken liver pieces. I would have put these in too to add “linamnam” but unfortunately, hubby is not a fan of any form of innards – thus, this simplified version…
