2 tbsp. butter
3 cloves garlic, pounded
1/4 cup onions, diced
1/2 kilo shrimps, peeled
1 cup singkamas, cubed
1 cup carrots, diced
1 cup frozen sweet peas
salt, pepper, vetsin to taste
1/2 cup water
2 tbsp. cornstarch
1 cup cashew nuts, fried

Saute garlic and onions in butter. Add shrimps, singkamas and carrots. Continue cooking until crisp tender. Season to taste. Add sweet peas and cornstarch dissolved in water. Simmer until thick. Place in serving dish and sprinkle cashew nuts on top.