Celebrate Earth Day and learn about conservation and sustainable practices at the Grow Hawaiian Festival on Saturday. The marketplace will feature native plants, handmade crafts, and food by chefs Mark Kaaha­aina, Mark Nogu­chi, Steph­a­nie Namuo and others, who will be serving such dishes as Kua­hiwi Ranch chili con carne, pastele stew, teri burgers and kalo sundae.

This week we feature Kaaha­aina’s famous Korean Beef and Watercress Salad and other local favorites, which he serves at Kaaha­aina Cafe on the Wai­anae coast.

CHILLED KOREAN BEEF AND WATERCRESS SALAD
Compliments of Kaahaaina Cafe

2 bunches watercress, chopped into 2-inch pieces
1 cup bean sprouts
15 grape tomatoes, halved
1 pound cold roast beef, julienned (can substitute fried tofu, taegu, fishcake or shrimp)

» Sweet Chili Vinaigrette:
2 tablespoons premium soy sauce
1 cup sweet chili sauce (available in Asian section of supermarkets)
1/4 cup rice wine vinegar

In large bowl, toss watercress, bean sprouts, tomatoes and roast beef; set aside.

Whisk together vinaigrette ingredients. Pour over salad, gently toss, and serve immediately. Serves 8.

Approximate nutritional information, per serving (based on beef): 220 calories, 5 g fat, 2 g saturated fat, 55 mg cholesterol, 700 mg sodium, 20 g carbohydrate, 2 g fiber, 16 g sugar, 21 g protein

HAWAIIAN-STYLE BREAD PUDDING

12 sweet bread rolls, cut into 1-inch cubes
5 eggs, beaten
1-1/2 cups evaporated milk
1-1/2 cups coconut milk
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
1/2 cup water
1/2 cup shredded coconut
1/2 cup macadamia nuts, chopped
1 quart vanilla or coconut ice cream (optional)

Preheat oven to 300 degrees. Spread layer of sweet bread into 9-by-13-inch baking pan.

In large mixing bowl, combine eggs, evaporated milk, coconut milk, sugar, vanilla and water. Pour mixture over sweet bread and top with coconut and macadamia nuts.

Bake 65 to 75 minutes or until golden brown. Cool 10 minutes and serve with ice cream (optional). Serves 12.

Approximate nutritional information, per serving (without ice cream): 390 calories, 18 g fat, 9 g saturated fat, 90 mg cholesterol, 280 mg sodium, 50 g carbohydrate, 2 g fiber, 30 g sugar, 11 g protein

TARO HEKKA

Nonstick cooking spray
1/2 pound boneless, skinless chicken, thinly sliced
4 cloves garlic, crushed
2 cups frozen sliced lotus root
2 cups fresh shiitake mushrooms, sliced
1 (8-ounce) can water chestnuts, thinly sliced
2 cups cooked taro cubes
2 tablespoons mirin (Japanese sweet rice wine)
1 tablespoon granulated sugar
1 bunch watercress, chopped
1 bunch green onions, chopped
Low-sodium soy sauce, to taste

Heat wok on high; spray with nonstick spray. Stir-fry chicken; add garlic and cook a few more minutes.

Add lotus roots, mushrooms, water chestnuts, taro, mirin and sugar. Stir-fry 5 minutes.

Add watercress and green onions; cover and turn off heat. Season with soy sauce before serving. Serves 10.

Approximate nutritional information, per serving (not including soy sauce to taste): 130 calories, 2 g fat, no saturated fat, 20 mg cholesterol, 50 mg sodium, 24 g carbohydrate, 5 g fiber, 4 g sugar, 6 g protein

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For more from Hawaiian Electric Co.’s database of local-style recipes, go to www.heco.com.