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Time needed: 40 minutes.
Makes: 4 – 6 servings
¼ kilo small shrimp, peeled deveined
1 piece small white onion, minced
6 pieces garlic cloves, minced
¼ cup butter
2 tablespoons cooking oil
1 piece medium carrot, cut into small dice
½ cup green peas
1 cup ham, cut into small dice
1 piece medium singkamas, cut into small dice
1 piece large sayote, cut into small dice
½ cup baguio beans, chopped
½ cup button mushrooms, sliced
Salt, to taste
Ground black pepper, to taste
3 pieces large eggs
1 cup chicken stock
1 cup evaporated milk
1 ½ teaspoon soy sauce
Salt, to taste
In a pan over medium heat, quickly saute the shrimps in oil until the color changes and remove them from the pan. Set aside.
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 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.
Into small/medium-sized, heat-safe bowls, arrange the cooked sipo mixture and shrimps, and carefully pour over the egg mixture.
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.