Join the Filipino Community Center at its annual Flores de Mayo Festival, 10 a.m. to 7 p.m. May 10 at the Honolulu municipal grounds, 650 S. King St., with free parking at the event site.

The festival will launch the center’s second decade of providing Hawaii’s Filipino community with cultural, social and educational services. The free event will feature food vendors, entertainment, cultural exhibits and keiki activities. Call 680-0451.

Get your taste buds ready with these Filipino festival favorites.

KARE-KARE (Oxtail Peanut Stew)

3 pounds oxtails
2 cloves garlic, crushed
2 large Maui onions, chopped
Salt and pepper, to taste
4 to 6 cups water, or enough to cover meat
2 medium carrots, chopped
1 tablespoon achiote powder, available in supermarkets
1 celery stalk, roughly chopped
2 Japanese eggplants, sliced
2 cups chopped green beans, cut into 2-inch pieces
1/2 cup creamy peanut butter
1/4 cup rice flour

In large skillet over medium-high, brown oxtails. Add garlic and onions, and season with salt and pepper; saute 3 to 5 minutes. Transfer to slow cooker.

Add water and carrots, and cover. Cook on high 4 to 5 hours until meat is fork tender.

Add achiote, celery, eggplant and beans; cover and cook another hour, until vegetables are tender.

Remove oxtail and vegetables, leaving broth. Combine peanut butter and flour with 1/4 cup of oxtail broth to form loose paste. Skim fat from broth and add paste. Cook uncovered on high 30 minutes, until thickened.

Return oxtail and vegetables to broth, warm through and serve. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 600 calories, 34 g fat, 12 g saturated fat, 160 mg cholesterol, 400 mg sodium, 25 g carbohydrate, 6 g fiber, 9 g sugar, 51 g protein

UBA BUCHI (Sweet Potato Doughnuts)

» Filling:
3/4 cup grated ube (purple sweet potato)
1/2 cup coconut milk
1/2 cup sugar
» Dough:
3-1/4 cups mochi flour
1/2 cup evaporated milk
1/4 cup sugar
3/4 cup water
3/4 cup sesame seeds
2 cups cooking oil, for frying

In saucepan, mix filling ingredients. Cook over medium-low, stirring constantly, until coconut milk evaporates and mixture is thick, about 30 to 40 minutes. Remove from heat; set aside.

In large bowl, mix flour, milk, sugar and water to form dough. Scoop 2 tablespoons dough and shape into a ball. Make hollow indention in center of dough; fill with 1/2 tablespoon ube mixture. Seal and shape into a ball; repeat with remaining dough.

Roll each ball into sesame seeds, pressing firmly.

In medium pot, heat oil to 350 degrees. Deep-fry 4 minutes or until golden brown. Drain and serve hot. Makes 30.

Approximate nutritional information, per doughnut ball: 150 calories, 8 g fat, 1.5 g saturated fat, 5 mg cholesterol, 5 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g sugar, 2 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.