Along with suman, roasted cashew nuts (buto ng casuy) are a major product of Antipolo City. They are not grown here, according to the vendors. But they are sold in quantities here. The target market are the local tourists who go on the traditional May pilgrimage to the Antipolo Cathedral.
A favorite ingredient for making continental-style pastries, cashew nuts are also a popular ingredient in Oriental cooking. They are also a popular accompaniment for beer.
500 g. of chicken gizzards
1 c. of frozen sweet peas, thawed
1 red bell pepper
1 tbsp. of finely minced garlic
1/2 c. of roasted cashew nuts
2 tbsps. of cooking oil
11/2 c. of chicken broth (you can use the gizzard broth)
1 tsp. of tapioca starch
6 tbsps. of light soy sauce
1 tsp. of sesame seed oil
1/2 tsp. of sugar
salt and pepper
Cooking procedure :
Simmer the gizzard in enough water for 45 minutes to an hour or until tender. Cool and cut in half lengthwise.
Peel the carrot and cut into 1/2″ cubes.
Core, seed and dice the bell pepper.
Peel and halve the onions then chop coarsely.
Mix together the broth, soy sauce, sugar, sesame seed oil and tapioca starch.
Heat a skillet or wok. When hot, pour in the cooking oil and heat until smoking. Add the chicken gizzards and cook over high heat, stirring, for about 30 seconds. Season lightly with salt and pepper. Add the garlic, onions, carrots and bell peppers. Cook for a few minutes until the carrot cubes are tender-crisp. Add the sweet peas and stir-fry for another 30 seconds. Pour in the soy sauce mixture and cook, stirring, until the sauce is thick and clear (the dish should be quite dry; no runny sauce). Turn off the heat. Add more salt and pepper, if necessary. Add the cashew nuts and toss a few times before serving.