Cipo Egg
A Capampangan favorite, featuring vegetables, quail eggs, and shrimp served in rich flavorful sauce. Deliver a great culinary experience, with minimal time and effort.
Ingredients
Cooking
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Prawns 500 g
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Chicken Liver 200 g
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Chicken gizzard 200 g
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Quail Egg 40 pc
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Coconut Oil 35 g
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Garlic 10 g
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Onions, minced 80 g
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Jicama 200 g
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Green Bell Pepper, small diced 60 g
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Red Bell Pepper, small diced 60 g
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Carrot 150 g
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Sayote 200 g
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Green peas 80 g
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Cashew nuts 70 g
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Sugar 15 g
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Salt
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pepper
Preparation
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Cooking
- Bring water to a boil and add a little salt.
- Once boiling add the prawns and cook for 4 minutes - shock in icewater.
- Same water blanch vegetables (Jicama, Carrots, Sayote and peas in separate batches making sure to soak in ice once after cooking.
- Heat a pan and add the oil.
- Add the garlic and brown, add the onions and cook until translucent, stir in the peppers.
- Add the cooked chicken liver and gizzard, cook for 1 minute and add the blanched vegetables.
- Add the Chicken powder and season with Salt, pepper and sugar.
- Add the Knorr Liquid seasoning, poached prawns and cook for about 3 minutes.
- Add a little water to moisted and slowly stir in some cornstarch slurry to thicken.
- Add the cashew nuts and toss.
- Serve as a dish or as a siding.
