Chinese New Year comes on Monday, and it’s the year of the dragon. Chinatown will host New Year celebrations Friday and Saturday from 10 a.m. to 10 p.m. at Chinatown Cultural Plaza.

At this two-day event, vendors provide a variety of Chinese foods and other Asian favorites. Entertainment includes feng shui programs, martial arts demonstrations, fortune readings and Chinese music and dance. There are also arts and crafts vendors. Visit www.chinatownhi.com.

If you want to host your own celebration, here are a few festive recipes. The roasted duck focaccia bread uses traditional ingredients in a new way, while Szechuan eggplant with pork is a classic. Kung hee fat choy!

ROASTED DUCK FOCACCIA BREAD

Courtesy of Stephanie and Briana Ackerman

1 loaf focaccia bread (about 16 ounces), sliced horizontally
1 whole roast duck (about 1 1/2 to 2 pounds), meat and skin removed from bone and cut into small pieces
1 large block (8 ounces) Gruyere cheese, grated
1 bunch green onions, finely chopped
1 large carrot, peeled and grated
» Cheese Spread:
1 large Maui onion
12 large basil leaves
3/4 cup light mayo
1/2 cup grated Gruyere cheese
» Hoisin Sauce:
2 teaspoons olive oil
2 large garlic cloves, minced
1/2 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon rice vinegar
1/2 teaspoon sesame oil

To make cheese spread, combine onion and basil leaves in food processor until finely chopped. Drain excess water. In bowl, mix all ingredients. Cover and refrigerate.

For hoisin sauce, heat vegetable oil in small saucepan and cook garlic over low heat until fragrant, about 2 minutes. Add hoisin sauce, soy sauce, ketchup, rice vinegar and simmer over medium-low, stirring continuously, until thickened, about 3 to 5 minutes. Remove from heat and stir in sesame oil. Set aside and let cool for 5 to 10 minutes.

Preheat oven to 325 degrees. Place bread on cookie sheet and spread with thin layer of cheese spread. Place in oven and bake 15 minutes.

Take bread out of oven and spread duck evenly on top. Drizzle hoisin sauce generously over duck. Sprinkle about 2 cups cheese and then green onions and carrots on top of bread.

Place bread back in the oven and bake until cheese is melted (about 10 minutes).

Cut bread into pieces and serve hot. Makes 15 to 20 servings.

Approximate nutritional information, per serving (based on 15 servings): 250 calories, 14 g fat, 4.5 g saturated fat, 35 mg cholesterol, 500 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g sugar, 12 g protein

SZECHUAN EGGPLANT WITH PORK

2 teaspoons vegetable oil
1 pound eggplant, cut into 2-1/2-inch strips about 1/2 inch thick
1/4 pound pork loin, cut into thin 1-inch strips
3 tablespoons soy sauce
2 teaspoons ginger root, minced
2 teaspoons garlic, minced
2 teaspoons granulated sugar
2 teaspoons white vinegar
3 large Hawaiian red peppers, seeded and minced

On medium-high, heat 1 teaspoon oil in wok or skillet and cook eggplant until soft (3 to 5 minutes). Remove from oil and set aside.

Pour remaining oil into wok or skillet; fry pork 1 minute. Stir in eggplant and combine remaining ingredients until heated through. Serves 6.

Approximate nutritional information, per serving: 70 calories, 2.5 g fat, no saturated fat, 10 mg cholesterol,500 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g sugar, 6 g protein

———

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