THE ELECTRIC KITCHEN
Park fest celebrates Filipino culture
JOIN the fun at the 14th Annual Filipino Fiesta and Parade at Kapiolani Park May 13, one of the many events taking place this year to mark the 100th year since Filipinos began arriving en masse in the islands.
FILIPINO FIESTA AND PARADE
Presented by the Filipino Community Center:
Events:8:30 a.m. charity walk; 9 a.m. parade through Waikiki; 10 a.m. to 5 p.m. fiesta at Kapiolani Park
On the Net:
» For information about this and other Filipino Centennial Celebration events, visit www.filipinosinhawaii100.org/ programandevents.asp
The Filipino Community Center is sponsoring the daylong celebration showcasing different facets of the Filipino community and its supporters. The festivities begin with a charity walk, followed by a morning parade that travels through Waikiki, and culminates with the fiesta at Queen Kapiolani Park and Bandstand.
Hundreds of vendors and merchants will showcase a variety of products and services, including crafts and treats such as lumpia, fresh fruits and the refreshing halo-halo dessert.
Entertainment will include cultural performances, music, dance, and comedy by local, mainland and Philippine entertainers. Performers include Kaymanan ng Lahi (a renowned Philippine dance troupe from Los Angeles), Rex Navarette (a Filipino-American comedian) and Martin Nievera (the "Concert King of the Philippines").
These recipes are from our files and are definitely some of our tried and true favorites.
8 ounces long rice
4 large dried shiitake mushrooms
1/2 pound lean pork
1/4 pound shrimp
2 tablespoons vegetable oil
4 cloves garlic, minced
2 cans (14-1/2 ounce size) chicken broth
2 tablespoons patis (fish sauce)
1/4 teaspoon pepper
8 ounces fried egg noodles
Hard-boiled egg wedges, chopped green onions, and lemon wedges, for garnish (optional)
Soak long rice and mushrooms in warm water 30 minutes; drain. Cut in 3-inch lengths.
Remove stems from mushrooms; dice caps. Slice pork thinly. Shell, clean and cut shrimp into small pieces.
In a skillet, heat oil; sauté garlic and brown pork. Stir in shrimp and mushrooms; sauté 1 minute. Add broth, patis and pepper; bring to boil. Add long rice and noodles, stirring lightly until noodles are heated. Garnish with egg and green onions; serve with lemon wedges. Serves 6.
Approximate nutritional analysis, per serving (not including optional ingredients): 330 calories, 13 g total fat, 2.5 g saturated fat, 55 mg cholesterol, greater than 1,200 mg sodium, 40 g carbohydrate, less than 1 g fiber, 1 g sugar, 12 g protein.
JULIA CABATU, one of our retired home economists, shared a helpful tip for making Bitsu-Bitsu: "Be sure to mix the sweet potatoes with the flour and sugar until the sweet potatoes release enough moisture to bind the patties together, otherwise, you'll end up with a mess!"
4 cups grated raw sweet potatoes
1/2 cup flour
1/2 cup sugar
Vegetable oil for frying
Combine sweet potatoes, flour and sugar; mix until potatoes produce enough moisture to bind mixture. Shape into 2-inch patties a 1/2-inch thick.
In a skillet, heat oil. Fry patties until golden brown on both sides. Serves 12.
Nutritional information unavailable.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com.