Ingredients:
1 cup cashes nuts
¼ cup cooking oil
¼ kilo shrimps
5 pcs, dried mushrooms (soaked, cut into halves)
¼ kilo chicharo or peas
1 large pc. Bamboo shoot, sliced
1 pc. Carrot, cut into strips
1 pc. Singkamas
¼ kilo pechay, cut into 1” pieces
1 tbsp. slat
1 tsp. m.s.g
12 quail eggs, cooked
¾ cup broth
Procedure:
1. Fry cashew nuts. Set aside.
2. Toss shrimps and mushrooms in hot fat.
3. Add chicharo. Cook for 2 minutes
4. Put in pechay stalks and the rest of the vegetables; lastly put in the leaves of pechay.
5. Pour in broth, continue cooking until vegetables are just done.
6. Thicken with cornstarch.
7. Pour on a platter. Garnish with hard-cooked quail eggs and cashew nuts. Serve hot.
Modification: Saute onion; then put the shrimps and add a little toyo (soy sauce),
