Sipo Chawanmushi

¼ kg small shrimppeeled and deveined

1 small white onionminced

6 garlic clovesminced

¼ cup butter

2 tbsp cooking oil

1 medium carrotcut into small dice

½ cup green peas

1 cup hamcut into small dice

1 medium singkamascut into small dice

1 large sayotecut into small dice

½ cup baguio beanschopped

½ cup button mushroomssliced

saltto taste

ground black pepperto taste

Egg Mixture

3 large eggs

1 cup chicken stock

1 cup evaporated milk

1 ½ tsp soy sauce

salt to taste

Prepare shrimp

In a pan over medium heat, quickly saute the shrimps in oil until the color changes and remove them from the pan. Set aside.

Saute vegetables

In the same pan, saute the onion, garlic, carrot, mushrooms, and ham in the oil and butter. Add the singkamas, sayote, beans, and green peas. Season well with salt and pepper. Cook for about 5 minutes and remove from heat.

Make egg mixture

Make the egg mixture. In a bowl, mix together the eggs, chicken stock, evaporated milk, soy sauce, and salt until the egg whites are thoroughly broken up. Strain the egg mixture into another bowl to get rid of the excess protein.

Assemble

Into small/medium-sized, heat-safe bowls, arrange the cooked sipo mixture and shrimps, and carefully pour over the egg mixture.

Steam

Place each chawanmushi into a steamer, cover and bring the water of the steamer to a boil, and steam on high heat for about 3 minutes. Turn down the heat to low and keep the cover slightly ajar and steam for another 10 -20 minutes, until the eggs are set but still jiggly and any broth runs clear.

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