A great place to take the family for ono food and fun is the 31st annual Okinawan Festival, 9 a.m. to 8 p.m. Saturday and until 5 p.m. Sunday at Kapiolani Park.

The festival draws more than 50,000 visitors who look forward to the Andadog (Okinawan-style corndog), nishime (chicken and mushroom stew), Okidog (hot dog with chili and shoyu pork wrapped in a soft tortilla), yakisoba (stir-fried noodles), chocolate-dipped andagi (Okinawan doughnut) and Anda Pop (andagi on a stick).

Shuttles rides to and from Kapiolani Community College will be $2. Visit www.okinawanfestival.com or call 676-5400.

Mahalo to Hui o Laulima for this week’s Okinawan recipes.

SOKIBUNI NISHIMI (SPARERIBS WITH VEGETABLES)

3 pounds spareribs
3 cups water
6 large dried shiitake mushrooms
4 strips nishimi kubu (kelp strips, available in Asian section of markets; called "konbu" in Japanese)
3 carrots
2 pieces (4-by-6 inches each) konnyaku (gelatinous tuber root cake; available in Asian section of markets)
1/2 cup low-sodium soy sauce
4 heaping tablespoons sugar
2 tablespoons mirin (Japanese sweet rice wine)
1 teaspoon dashinomoto seasoning (optional; available in Asian section of markets)

In large pot, cover spareribs with water, bring to a rolling boil, then drain and rinse.

Add water to barely cover spareribs, bring to boil again, cover and simmer about 2 hours. Cool; refrigerate overnight. Remove fat and save stock.

Soak shiitake about 20 minutes in warm water with pinch of sugar. Save liquid and discard stems, cut tops into small triangular pieces; set aside.

Wash nishimi kubu to remove any sand or salt, tie in knots 3 inches apart; cut between knots; set aside.

Cut carrots and konnyaku in oblique pieces (cut diagonally, turning while cutting); set aside.

In pan, combine all ingredients. Bring to rapid boil, cover and simmer about 1 hour, flipping occasionally. Serves 6.

Approximate nutritional information, per serving: 550 calories, 32 g fat, 12 g saturated fat, 130 mg cholesterol, 1,300 mg sodium, 30 g carbohydrate, 5 g fiber, 19 g sugar, 33 g protein.

CHIRIBIRA AGE (CHIVE FRITTERS)

3-3/4 cups flour
1/2 teaspoon baking powder
2 teaspoons salt
1 teaspoon dashinomoto seasoning (optional; available in Asian section of markets)
2 teaspoons sugar
1 egg, beaten
1-1/2 cups water
1/2 to 1 cups chives, cut into 1-inch lengths
1/2 cup chopped agehan (deep-fried fish cake; available in Asian section of markets)
Oil for frying

Combine dry ingredients. Combine egg and water; gradually add to dry ingredients. Add chives and agehan.

Heat oil to 350 degrees. Drop tablespoons of dough into oil; deep-fry until golden. Drain on paper towels. Serves 5.

Approximate nutritional information, per fritter: 130 calories, 6 g fat, 0.5 g saturated fat, 10 mg cholesterol, 250 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein

TUMAI KURU HAUPIA PIE (COCONUT PUDDING PIE)

» Crust:
Nonstick spray
2 cups flour
1 cup butter, softened
1/2 cup chopped walnuts

» Filling:
2 (.25-ounce) packages unflavored gelatin
1 cup boiling water
1 cup sugar
2-1/2 cups (2-1/2 pounds) Okinawan sweet potatoes, peeled, cooked and mashed

» Topping:
1 cup sugar
3/4 cup cornstarch
3/4 cup water
2 (12-ounce) cans frozen coconut milk, thawed

To make crust, heat oven to 350 degrees. Spray 9-by-13-inch baking pan with nonstick spray. In large bowl, mix flour, butter and walnuts. Spread evenly in baking pan. Bake 15 to 20 minutes until golden.

To make filling: In large bowl, mix gelatin, boiling water and sugar until smooth. Add sweet potato; mix well. Smooth evenly over crust. Chill 20 minutes.

To make topping: In sauce pan, combine sugar and cornstarch. Stir in water and blend well. Add coconut milk; cook over medium heat, stirring constantly until thickened.

Pour over potato filling. Chill until firm. Serves 30.

Approximate nutritional information, per serving: 230 calories, 12 g fat, 8 g saturated fat, no cholesterol, 65 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g sugar, 2 g protein.

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For more Hawaiian Electric Co. recipes visit www.heco.com.