Sipo


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:

  • 500 grams medium to large shrimp, peeled and deveined with tails intact
  • 6 cloves garlic, crushed
  • 1/4 white onion bulb, diced
  • 2 celery stalks, diced
  • 1 small carrot, diced (I ran out of this when I made the dish pictured above so you won’t see any)
  • 1/4 cup sweet peas
  • 20 pcs hard-boiled quail eggs
  • 1/4 cup salted and roasted cashew nuts
  • 1 tbsp cornstarch mixed with 1/2 cup water
  • 3 tbsp oyster sauce
  • 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… 

 

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9 responses to this post.

  1. Aba, aba… panay ang pag share mo ng iyong mga recipes ha! Ganado! Ako naman ganado kumain lalo na kung yan ang ulam natin… uuuh, those shrimps are calling me… yum!

    PS: thanks for removing the liver!

    Anytime, Hon, basta ikaw! Mwah! 🙂

    Reply

  2. […] pa po: Kung nagutom kayo sa pagbabasa nito, halina at saluhan ninyo ako dito, para sa isang “lumang paborito” (”old favorite” sa Ingles…hehehe)! […]

    Reply

  3. wow, zarap, now may pamalit na ako sa halabos, salamat sa pag share ate 🙂

    Sana magustuhan mo! 😉 Salamat sa pagbisita!

    Reply

  4. ask keith, pero my guess is nung unang panahon, the chinese couldn’t pronounce “seafood” properly, hence “sipo”. 😛

    i love this dish! its a staple in ours, too. 🙂

    as for the innards, the cholesterol fix is brought to you today by the friendly neighborhood quail eggs na di ba? pag dinagdagan pa ng innards… sakit batok yan 😀

    Oo nga ano! I never thought of that – galing! 😉 You said it – solve na cholesterol fix just with the quail eggs alone – hehehe!

    Reply

  5. we’re big fans of shrimps! kaya lang medyo matagal na rin kaming hindi bumibili kasi ang mahal na! naghahanap din ako ng quail eggs pero wala akong makita lately. love the colors of this dish! 🙂

    One of my fave seafoods talaga ang shrimps/prawns! Another plus is the relative ease in cooking them. The quail eggs they have here actually come in cans – and hard-boiled na! 😉

    Reply

  6. Naku, may bago kang parokyano. Ate Pinky, in-add ko na rin ‘to sa blog list ko ha?

    Sipo from seafood. Ayus! Hay! Nakakatuwa talaga basahin mga posts ninyo. Sana makakita ako ng quail eggs dito. Paano kaya ako iimpis nito? Una ang pudding ni Ate Weng, ngayon, ang Sipo naman. Hay! 😀

    No worries, Twinx… add me up! 😀

    Okay lang naman medyo “chubby” e dahil ibig sabihin masarap buhay mo at di ka nagugutom, di ba? Hahaha! 😆 Tignan mo ako, halos 10 na yung panganay namin e di pa rin bumabalik (obvious bang umaasa pa? 😉 ) ang dati kong “figure” – hehehe

    Reply

  7. Nyeee, incomparable naman ang pagka”chubby” ko!!! Hahaha! Ako para talagang 10 ang lumabas sa akin. Hayaan na nga natin. Eto Ate Pinky at bumalik ulit ako para isama na sa grocery list ang ingredients ng Sipo.

    Hay, kung wala akong makita na quail eggs, 😦 ok lang siguro pagtiyagaan na lang namin ang hard-boiled bigger eggs? 😉

    From one “chubby” to another – just work it, girl! Hahaha! 😆

    Guess the regular hard-boiled eggs would do too – not to mention these may be the healthier alternative considering the high cholesterol content of their mini counterparts… 😉

    Reply

  8. kung walang pugo, yung sliced fried beaten eggs(aka omelete) nalang.

    pampa ganda din kasi color yellow to complement the green peas, and the orange(colored) shrimp 🙂 tapos opional yung red tomato sauce..o diba, colors pa lang pang xmas na :))

    Hmmm….puwede 😉 Actually, sabi ng hubby ko, when they were kids daw, they almost always had this dish every New Year’s eve sa house ng auntie niyang Chinese dahil good luck daw ata because of all the round things in it.

    Reply

  9. Posted by Mac-Elroy on 8 November 2008 at 6:42 pm

    I usually make this with diced turnips (singkamas)or sliced chicken gizzard

    Hi Mac-Elroy! Oops, I totally forgot about the turnips – my mom did have these too in her version! I wanted to actually put some in mine too but turnips are unfortunately quite hard to find here. As for the gizzards, I go back to what I said earlier that I really can’t add these since hubby and kids are all “innards-averse” – hehehe 🙂 Thanks for dropping by!

    Reply

  10. Ask ko lang po kung ano ang pwdng alternative sa singkamas..wala akong makitang singkamas dito sa Doha…
    Subukan mo water chestnuts na mabibili sa mga Asian groceries. Yup din ginagamit ko as an altErnative to singkamas. Happy cooking!

    Reply

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