Hawaii’s diverse ethnic population is home to a melting pot of traditions from cultures all over the world, which greatly influences celebrations with food as the centerpiece.

During New Year’s festivities, lucky foods of many cultures are the focus of gatherings. Some examples that we’re including in this week’s recipes are Japanese kuromame (black beans with chestnuts) for good health and success, Filipino pancit (rice noodles) for long life and Portuguese sweet bread for good luck.

Kuromame

(Sweet Japanese Black Beans)

• 2 cups dried kuromame (black soybeans, available at Asian markets), rinsed and debris removed
• 1/4 cup low-sodium soy sauce
• 1/3 cup sugar
• 10 cups water, divided
• 4 ounces dried kuri (chestnuts, available at Asian markets)
• 1 teaspoon salt

Heat oven to 275 degrees. Place kuromame, soy sauce, sugar and 6 cups water in a Dutch oven or heavy 3-quart saucepan; cover and bring to a simmer over medium heat. Transfer immediately to oven and braise 2 hours. (Ingredients also may be cooked in a slow cooker on low for 3 hours.)

While beans are cooking, bring 4 cups water to boil in a saucepan. Add chestnuts; reduce heat and simmer until almost tender, about 10 minutes. Drain, cool and quarter. Set aside.

When beans are just cooked but still firm, add chestnuts and salt; stir, cover and cook 1 hour more (or longer in slow cooker), until beans are tender. Serve at room temperature. Serves 6.

Approximate nutritional information, per serving: 400 calories, 13 g total fat, 2 g saturated fat, no cholesterol, 800 mg sodium, 46 g carbohydrate, 6 g fiber, 16 g sugar, 25 g protein

———

Pancit

• 5 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/2 cup yellow onion, diced
• 5 boneless, skinless chicken thighs, boiled and shredded (reserve broth; about 6 cups)
• 15 fresh green beans, thinly sliced
• 1 large carrot, thinly sliced
• 1 teaspoon black pepper, or to taste
• Fish sauce, to taste
• 15 Chinese peas, thinly sliced
• 1/2 medium head cabbage, shredded
• Low-sodium soy sauce, to taste
• 1 (8-ounce) package rice noodles (pancit bihon), soaked in water 20 minutes; excess water removed
• 2 teaspoons chicken bouillon
• 1/2 cup sliced green onions
• Sliced lemons, for serving

Heat oil in wok or a large saute pan on medium high. Saute garlic and onion; add chicken. Reduce heat slightly; add beans, carrot and a pinch of black pepper. Add about 1/2 cup of reserved chicken broth, fish sauce to taste and Chinese peas; saute a few minutes until heated; toss in cabbage until heated and slightly wilted. Remove from wok; set aside.

In a small bowl, mix soy sauce with noodles; set aside.

In wok or saute pan, bring 4 cups reserved chicken broth to a boil. Add chicken bouillon, noodles and pepper. Return to a rolling boil, then lower heat and simmer until noodles are cooked through.

Combine chicken and vegetables with noodles and toss, adding more chicken broth if necessary. Turn off heat and let sit until noodles absorb remaining liquid. Garnish with green onions. Serve with lemons. Serves 4.

Approximate nutritional information, per serving (not including fish sauce and soy sauce to taste): 470 calories, 20 g total fat, 3 g saturated fat, 35 mg cholesterol, 350 mg sodium, 62 g carbohydrate, 10 g fiber, 10 g sugar, 14 g protein

———

Pao Doce

(Portuguese Sweet Bread)

• 2 tablespoons active dry yeast
• 1/4 cup warm water
• 3/4 cup low-fat milk, room temperature
• 5-6 cups flour, divided
• 1 cup sugar
• 1-1/2 teaspoons salt
• 3 large eggs, room temperature
• 1 cup unsalted butter, melted
• 1 beaten egg, for glaze

Heat oven to 350 degrees. Coat 2 9-inch round pans with nonstick spray.

Dissolve yeast in water. Scald milk; let stand 5 minutes to cool to lukewarm.

In bowl, combine 2 cups flour, milk, sugar and yeast; beat 5 minutes. Add salt and eggs; beat well again. Add melted butter; beat well again.

Stir in enough of remaining flour to make a dough that is easy to handle. Knead until smooth and satiny.

Place in an oiled bowl, cover and let rise in a warm place until double in size, about 2-1/2 hours.

Punch down dough and let rise again, about 1-1/2 hours.

Knead and shape into rolls or loaves. Brush with beaten egg. Bake 30-40 minutes for loaves or 20-25 minutes for rolls. Makes 2 loaves or 3 dozen small rolls.

Approximate nutritional information, per roll: 150 calories, 6 g total fat, 3.5 g saturated fat, 35 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g sugar, 3 g protein

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