The Waipahu Community Association hosts its 11th annual Taste of Waipahu from 4 to 10 p.m. Nov. 5 at August Ahrens Elementary School. This event highlights the best of what Waipahu has to offer: ono food, entertainment and the commitment of local businesses. Come early — last year’s event drew more than 10,000 participants.

The association is committed to building a stronger community through projects such as the Waipahu Festival Marketplace, business education classes and community resource workshops. For information visit wcawaipahu.org.

This week, try some favorites from our friends in the Waipahu community.

Moe Joe’s Stir Crazy Lilikoi Bars

>> Crust:

• 3 cups flour
• 1-1/2 cups powdered sugar
• 3 sticks cold unsalted butter

>> Filling:

• 6 eggs
• 2 cups sugar
• 2/3 cup flour
• 2/3 cup fresh lilikoi (passion fruit) juice

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

To make crust: Combine flour, powdered sugar and butter, mixing until crumbly. Press into prepared pan. Bake 25 minutes.

Meanwhile, make filling: Mix eggs, sugar, flour and lilikoi juice. Pour over crust and bake 25 minutes longer. Let cool. Cut into 3-inch squares. Makes 24 bars.

Approximate nutritional information, per bar: 290 calories, 14 g fat, 8 g saturated fat, 80 mg cholesterol, 25 mg sodium, 40 g carbohydrate, 1 g fiber, 25 g sugar, 4 g protein

Chicken Tinola

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 2 tablespoons grated ginger
• 3 chicken breasts, cut into small pieces
• 3 tablespoons fish sauce, or to taste
• 3/4 cup to 1 cup water
• 1 chayote, peeled and cubed (may substitute green papaya or winter melon)

In a saute pan, heat oil. Add garlic, onion and ginger and cook 30 seconds over medium heat. Add chicken and saute until meat turns white. Add fish sauce. Cover and simmer until chicken is almost completely cooked, 7-10 minutes.

Add water and more fish sauce, if needed, to taste. Add chayote and simmer 5 minutes, or until tender. Serve over hot rice. Serves 2.

Approximate nutritional information, per serving (based on 3 tablespoons fish sauce and not including rice): 610 calories, 37 g fat, 9 g saturated fat, 165 mg cholesterol, greater than 2,000 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g sugar, 56 g protein

Pinakbet

• 2 tablespoons vegetable oil
• 3 cloves garlic, crushed
• 4 thin slices fresh ginger
• 1/2 cup chopped onion
• 1 pound pork tenderloin, thinly sliced
• 1 tomato, chopped
• 2 tablespoons bagoong alamang (fermented shrimp paste)
• 1/2 cup water
• 6 Japanese eggplants, sliced
• 2 bittermelon, cut lengthwise, seeds and white center removed, sliced in 2-inch pieces
• 1/4 pound okra, fresh or frozen, stems removed
• 1/4 pound long beans, quartered

Heat oil in large pot over medium-high. Saute garlic, ginger and onion until tender. Add pork; saute until browned. Add chopped tomato and bagoong alamang; cook 5 minutes.

Add water and bring to boil. Stir in eggplant, bittermelon, okra and long beans. Simmer 15 minutes or until tender, stirring occasionally. Season with salt to taste. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 260 calories, 9 g fat, 1.5 g saturated fat, 40 mg cholesterol, 550 mg sodium, 23 g carbohydrate, 7 g fiber, 5 g sugar, 23 g protein

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