Chinese Cashew shrimp 1 lb. med. sized uncooked shrimp 1/3 c. dry roasted cashews 3 tbsp.

peanut oil or salad oil 1 med. onion, sliced 1/2 c. thinly sliced celery 6 oz. mushrooms, sliced 1 clove garlic, minced or pressed 1 tsp. cornstarch 2 tbsp. soy sauce 1/4 c. chicken broth or water 2 c. shredded fresh spinach (leaves only) 1/4 lb. pea pods (optional), ends & strings removed Salt Cooked brown rice STIR - FRY CHICKEN WITH GARLIC SAUCE 2 lg. garlic cloves, minced 1/4 c. soy sauce 1/4 c. water 1/4 c. honey 2 tbsp. vegetable oil, divided 1 tbsp. cornstarch 1 lb. boneless, skinless chicken breast, cut into strips 1/4 c. chopped green onions

Bibingka Bibingka is a traditional Philippine Christmas food. It is usually eaten along with puto bumbong right after the Simbang Gabi ('Midnight mass', the Filipino version of Misa de Gallo).[2] They are sold outside of churches during Christmas season. 1 stick butter 1 box Mochiko 2 c. sugar

3 c. milk 1 tsp. vanilla 3 eggs Kare kare Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled withcalamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. As with many things in the Philippines, there are several stories as to the origins of this rather unusual yet distinctly Filipino dish. The first one is that it came from Pampanga. Another, from the regal dishes of the Moro elite who once settled in Manila before the Spanish arrival (interestingly enough, inSulu and Tawi-Tawi, Kare-kare also remains a popular dish). It's a comfort food for Filipinos, and is a perennial family favorite in both local and overseas Filipino households.