The ladies of Hui o Laulima, an Okinawan women's organization, have done it again: They've published another beautiful book, highlighted with Okinawan recipes from their own kitchens and enhanced by those of celebrity chefs and restaurants in Hawaii and Okinawa.

From simple andagi and shoyu pork to onolicious Okinawan masterpieces created for this book — by the likes of Roy Yamaguchi, Alan Wong, Russell Siu and Hiroshi Fukui, to name a few — “;Chimugukuru”; is fast becoming a classic culinary book in Hawaii.

But “;Chimugukuru,”; which means “;the soul the spirit the heart,”; offers a lot more than recipes. Its substantial section on culture and customs presents the rich history, language, music, dance, folk tales and other interesting aspects of Okinawa.

The book can be purchased at the Okinawan Festival at Kapiolani Park this Labor Day Weekend at a special price of $25 (regular price is $32.95). For mail orders, contact Bobbi Kuba at 941-0586 or e-mail .(JavaScript must be enabled to view this email address).

Here's a sampling of favorite Okinawan recipes courtesy of the ladies of Hui o Laulima. “;Usagami sore”; (please partake)!

GOYA CHAMPURU

(Stir-Fry Bittermelon with Pork and Tofu)

1/4 pound belly pork
2 medium bittermelon
2 teaspoons vegetable oil
1 teaspoon salt
1/2 block (16 or 20 ounces) tofu, drained
1/2 teaspoon salt
Dash MSG or dashinomoto seasoning (optional)

In small saucepan, pre-boil pork by covering with water and bringing to rolling boil. Drain and rinse.

In same saucepan, add just enough water to barely cover pork, and bring to boil again. Cover and simmer 15 to 20 minutes until pork can be easily pierced. Cool, cut into 1/4-inch slices.

Cut bittermelon in half lengthwise, remove seeds, sprinkle with the 1 teaspoon salt and let stand for 20 minutes. Rinse and drain well. Slice into 1/4-inch widths.

Heat oil in skillet to medium high, add pork and fry until lightly browned. Break tofu into pieces and stir-fry tofu until brown in color. Add bittermelon, increase heat and season with 1/2 teaspoon salt. Cook 1 minute or until desired doneness. Serves 3.

Note: Tuna may be substituted for pork. Bean sprouts and beaten eggs may also be added at end.

Approximate nutritional analysis per serving: 420 calories, 36 g total fat, 10 g saturated fat, 25 mg cholesterol, greater than 800 mg sodium, 5 g carbohydrate, 4 g fiber, no sugar, 25 g protein

RAFUTE III

(Easy Hawaii-Style Okinawan Pork)

1 cup soy sauce
2 cups water
2 tablespoons sake
1 tablespoon miso
3/4 cup sugar
1 tablespoon minced ginger
1 tablespoon minced garlic
6 pounds pork butt (trim fat and cut into 3 portions)

In large pot, heat soy sauce, water, sake, miso and sugar until sugar and miso dissolve. Add ginger and garlic, cook for 5 minutes. Add pork butt, cook on high heat until sauce boils.

Lower heat to medium, cover and simmer for 2 hours. Remove from sauce, slice and serve. Serves 12.

Approximate nutritional analysis per serving: 570 calories, 36 g total fat, 12 g saturated fat, 150 mg cholesterol, greater than 1,500 mg sodium, 15 g carbohydrate, no fiber, 13 g sugar, 45 g protein

TUMAI KURU PINEAPPLE JAM

1 cup chopped fresh pineapple
2 cups (about 2 pounds) cooked and mashed Okinawan sweet potato
3 tablespoons lemon juice
1/4 teaspoon margarine or butter
3 cups sugar

Cook pineapple in nonstick saucepan over medium heat for 10 minutes. Add remaining ingredients and boil 15 minutes.

Cool and refrigerate. Yields 32 ounces.

Note: Delicious served over cream cheese on soda crackers.

Approximate nutritional analysis per 1-ounce serving: 80 calories, no fat, cholesterol, sodium, 21 g carbohydrate, 20 g sugar, no fiber or protein

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For more Hawaiian Electric Co. recipes, accessible online visit www.heco.com.