The Kualoa-Heeia Ecumenical Youth Project, known as KEY and serving the area’s multicultural community, will host its fifth annual Mothers & Others brunch benefit from 10 a.m. to 1 p.m. Saturday at the project’s center, 47-200 Waihee Road.

Enjoy a menu that features imu-roasted kalua pig benedict and homemade corned beef hash, sushi and tempura catered by KEY’s Kipuka Cafe. The event will spotlight KEY’s new culinary program that teaches kitchen and baking skills. Seats are $50. Call 239-5777 or visit keyproject.org.

This week, enjoy a few of Kipukas signature dishes.

Kipuka Cafe’s Char Siu Chicken with Baby Bok Choy

5 pounds boneless, skinless chicken thighs
6 bunches baby bok choy
» Marinade:
2-1/2 cups sugar
2 cups low-sodium soy sauce
1/2 cup hoisin sauce (available in Asian section of supermarkets)
1/4 cup oyster sauce
1 teaspoon Chinese five spice (available in Asian section of supermarkets)

In a large bowl, combine marinade ingredients. Add chicken and marinate 24 to 36 hours.

On broil setting, cook chicken until internal temperature reaches 165 degrees and juices run clear. In the meantime, in large pot of boiling water, blanch baby bok choi; drain.

To serve, place chicken on plate and lay bok choi over top. Serves 6.

Approximate nutritional information, per serving: 780 calories, 16 g fat, 4 g saturated fat, 360 mg cholesterol, greater than 2,500 mg sodium, 78 g carbohydrate, 2 g fiber, 69 g sugar, 78 g protein

Kipuka Cafe’s Shrimp Curry with Ulu (Breadfruit)

1 medium ulu (breadfruit)
1 pound onions, diced into 1-inch pieces
1 pound celery, diced into 1-inch pieces
1 pound carrots, diced into 1-inch pieces
6 cups water
1 (8.4-ounce) box prepared Japanese curry mix
2 pounds shrimp (16-20 per pound), shelled and deveined

Remove top and bottom of ulu. Cut into 4 wedges; steam 20 minutes in large pot.

Remove rind and cut into 1-inch pieces; set aside.

In large pan, saute onions, celery and carrots.

Add water and curry mix. Bring to boil; reduce heat to medium-low and simmer 10 minutes.

Add shrimp; simmer until shrimp has turned bright orange.

Add ulu and serve. Serves 6.

Approximate nutritional information, per serving: 570 calories, 3.5 g fat, 1 g saturated fat, 320 mg cholesterol, greater than 1,500 mg sodium, 94 g carbohydrate, 14 g fiber, 34 g sugar, 41 g protein

Kipuka Cafe’s Ono Pork Adobo with Uala (Sweet Potato)

2 pounds uala, skin removed and cut into 1-inch cubes
1 large pork butt (about 3 pounds), cut into 1-inch cubes
1 cup sugar
2 cups low-sodium soy sauce
3 cups distilled vinegar
6 bay leaves
2 tablespoons black peppercorns
1/4 cup thinly sliced garlic

Preheat oven to 350 degrees.

Place uala on baking sheet and bake 10 minutes or until semitender; set aside.

In large pot, combine pork, sugar, soy sauce, vinegar, bay leaves, peppercorns and garlic.

Bring to boil; reduce heat to medium-low and simmer about 30 minutes or until pork is tender.

Add uala and serve. Serves 6.

Approximate nutritional information, per serving: 570 calories, 13 g fat, 4.5 g saturated fat, 135 mg cholesterol, greater than 3,000 mg sodium, 62 g carbohydrate, 4 g fiber, 41 g sugar, 49 g protein

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