The 23rd annual Made in Hawaii Festival this weekend will be jampacked with more than 400 booths featuring food products, apparel, gifts, art and handcrafted items. Cooking demonstrations will feature some of Hawaii’s favorite chefs spicing up the festival with chili creations.

The Chef’s Chili Challenge, organized by chef James Aptakin of the Turtle Bay Resort, will support the state Department of Agriculture’s “Buy Local, It Matters” initiative. Participants will use local ingredients in their chili recipes. Recipes and samples will be handed out.

The festival runs 10 a.m. to 9 p.m. Friday and Saturday, and 10 a.m. to 5 p.m. Sunday at the Blaisdell Exhibition Hall and Arena. Admission is $6, ages 6 and under free. Call 533-1292 or visit MadeInHawaiiFestival.com. For more on the festival see Friday’s TGIF section.

Mahalo to chefs participating in the festival for this week’s recipes.

STIR-FRIED LONG BEANS WITH GARLIC AND MACADAMIA NUTS
Chef James Aptakin, Turtle Bay Resort

• 2 tablespoons vegetable oil
• 4 cloves garlic, finely chopped
• 1 tablespoon chopped ginger
• 1 jalapeno or serrano chili (optional)
• 1 pound long beans, trimmed and cut into 2-inch pieces
• 1/2 red bell pepper, thinly sliced
• 1 teaspoon sesame oil
• 1/4 cup roughly chopped macadamia nuts
• >> Sauce:
• 1/4 cup chicken stock or broth
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon brown sugar

Combine sauce ingredients in a cup; set aside.

Heat a wok or large frying pan over medium-high. Add vegetable oil and swirl around, then add garlic, ginger and chili, if using. Stir-fry 1 minute to release fragrance.

Add beans. Cook 2 minutes, stirring frequently. Add bell pepper; stir-fry 1 minute. Add sauce and bring to boil; cook about 2 minutes. Remove from heat and adjust seasonings to taste.

Place beans in serving plate or bowl, topped with any liquid at bottom of pan. Drizzle with sesame oil and top with macadamia nuts. Serves 4.

Approximate nutritional information, per serving: 210 calories, 15 g total fat, 2 g saturated fat, no cholesterol, 700 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g sugar, 4 g protein.

SUPERFOOD CHUTNEY
Chef Joseph “JJ” Reinhart, Tropics Bar and Grill, Hilton Hawaiian Village

• 2 cups ripe mango, diced
• 1 cup dried apricots, diced
• 2-inch piece ginger, smashed
• 1/4 cup pickled ginger, minced
• 1 Hawaiian chili pepper, seed removed and minced
• 1/2 cup cider vinegar
• 1/4 cup dried cranberries
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon (or 1/2 stick of cinnamon)
• 1/4 teaspoon allspice
• 1/2 cup brown sugar
• Pinch of cayenne pepper
• 1/4 cup fresh lime juice (about 1-2 limes)
• Salt and freshly ground pepper, to taste

Place all ingredients except salt and pepper in a small, nonstick pot. Bring to a boil, then reduce heat and simmer until thick and jamlike.

Remove from heat; season with salt and pepper. Let cool to room temperature, then place in container and chill. Makes 2 cups or 8 servings.

(Tip: Chutney is a versatile condiment that goes with foods as varied as roasted meats, curries, cheese and cured meats.)

Approximate nutritional information, per serving (not including salt to taste): 140 calories, no fat or cholesterol, 60 mg sodium, 35 g carbohydrate, 2 g fiber, 30 g sugar, 1 g protein.

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