Flores de Mayo, the Filipino Community Center’s 24th Annual Filipino Fiesta and Parade, will be held Saturday at Kapiolani Park. The festivities begin at 9 a.m. with a parade along Kalakaua Avenue from Fort DeRussy to Kapiolani Park, where the fiesta runs from 10 a.m. to 5 p.m.

Bring the family for a day full of Filipino food, culture, crafts and entertainment. Visit filcom.org or call Arceli Rebollido, FilCom Center programs director, at 680-0451, or Paul Alimbuyao, Flores de Mayo event chairman, at 754-8691.

Enjoy delicious Filipino recipes this week from our friends at FilCom.

Tinolang Manok

(Chicken and Sayote)

• 2 tablespoons canola oil
• 3 cloves garlic, minced
• 1 2-inch piece ginger, cut into strips
• 1 medium Ewa onion, sliced
• 2 pounds chicken, cut into bite-size pieces
• 1 tablespoon fish sauce (patis)
• 3 cups water
• 1 chicken bouillon cube
• 2 small to medium sayote (chayote), skinned and cut into wedges (or substitute green papaya; both ingredients available in Asian markets)
• 1/2 cup marungay or sili leaves (horseradish tree or chili pepper leaves, available in Asian markets)
• Salt, to taste

In a large saucepan, heat oil and saute garlic, ginger and onion. Cook 1-2 minutes or until light brown. Add chicken and cook 5 minutes, until light brown. Add fish sauce and water; bring to boil. Simmer until chicken is done, about 30 minutes. Add bouillon and sayote (or papaya). Continue simmering until sayote is tender. Add marungay leaves and salt. Remove from heat and serve hot. Serves 6.

Approximate nutritional analysis, per serving (not including salt to taste): 250 calories, 10 g fat, 1.5 g saturated fat, 120 mg cholesterol, 550 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g sugar, 32 g protein

Ginataang Bilo-Bilo

• (Sticky Rice Balls in Coconut Milk)
• 3 cups uncooked glutinous rice (available in Asian markets)
• 3-1/2 cups water, divided
• 2 (13.5-ounce) cans light coconut milk, divided
• 1 large sweet potato, cubed
• 3 large plantains or bananas, cubed
• 1 cup jackfruit, cleaned and cut into strips (available in Asian markets)
• 1/2 cup jackfruit syrup (available in Asian markets)
• 1 cup cooked pearl tapioca (sago)
• 1 cup sugar

>> Thickener:

1/8 cup cooked glutinous rice mixed with 1/8 cup water (adjust amounts to reach desired consistency)

Combine 3 cups glutinous rice and 1-1/2 cups water until a dough is formed. Shape into 1/2 tablespoon balls; set aside.

In a large pot, combine 1 can of coconut milk and remaining water. Stir occasionally until it boils. Drop in rice balls. When they start to float, add sweet potato and simmer until half cooked. Add plantains and continue cooking 4 minutes. Add jackfruit, jackfruit syrup, remaining coconut milk, pearl tapioca, sugar and thickener; stir to combine. Cook 5 minutes, until sauce is slightly thick. Serve warm or cold. Serves 8.

Approximate nutritional analysis, per serving: 400 calories, 4 g fat, 3 g saturated fat, 10 mg cholesterol, 55 mg sodium, 92 g carbohydrate, 3 g fiber, 48 g sugar, 3 g protein