Filipino food offers a wide range of dishes and flavors, often using lots of fresh veggies, and there’s something for everyone.

Unlike other cuisines, this one rarely relies on herbs and spices, commonly utilizing instead sugar, salt and the umami-rich patis (fish sauce) to offer tasty foods that can quickly become favorites.

Try one of the recipe offerings here, and you may find another dish to add to your repertoire of meals.

OXTAIL KARE-KARE

• 3 tablespoons cooking oil
• 3 cloves garlic, crushed
• 1 medium onion, chopped
• 1/2 cup bagoong (shrimp or fish paste, found in Asian aisle of supermarkets)
• 1/2 pound oxtail
• 4 to 6 cups water
• 1 cube beef bouillon
• 3/4 cup peanut butter
• 1/2 cup ground peanuts
• 3/4 cup annatto water (1/2 cup annatto seeds, also called achiote, soaked in 3/4 cup water, drained)
• 1/4 cup cornstarch dissoved in 1/2 cup cold water
• 1 small fresh banana blossom (available in Chinatown or at Asian markets)
• 1 medium eggplant, sliced
• 10 pieces long beans, chopped
• 2 bunches bok choy, chopped

In large pot, heat oil, then saute garlic, onion and bagoong. Add oxtail and saute until golden brown. Add water and boil. Add beef bouillon. Cover and simmer on low to medium heat 2 to 2-1/2 hours, until oxtail is tender.

Add peanut butter, peanuts and annatto water and stir. Cook 3 minutes. Pour cornstarch mixture into pot and stir to thicken.

Add banana blossoms; cook 3 to 4 minutes. Add eggplant and long beans; cook 5 minutes. Stir in bok choy, cover and cook 2 minutes. Serves 5.

Approximate nutritional information, per serving: 660 calories, 47 g fat, 10 g saturated fat, 45 mg cholesterol, 1,400 mg sodium, 35 g carbohydrate, 7 g fiber, 12 g sugar, 29 g protein.

PORK GUISANTES

• 2 tablespoons oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-1/2 pounds pork, sliced in small pieces
• 1 tablespoon shoyu
• 2 tablespoons patis (fish sauce)
• 1/2 cup water
• 1 bay leaf
• 1/4 cup tomato paste
• 1 (6-ounce) package frozen peas
• 1 (7-ounce) jar pimientos, sliced
• Salt, to taste

In large skillet, heat oil and saute onion, garlic and pork until browned. Add shoyu, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, 5 to 7 minutes.

Add tomato paste, peas and pimientos. Simmer another 5 minutes. Add salt to taste. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 230 calories, 8 g fat, 1.5 g saturated fat, 70 mg cholesterol, 850 mg sodium, 10 g carbohydrate, 2 g fiber, 5 g sugar, 28 g protein.

SHRIMP SARCIADO

• 1 tablespoon oil
• 1 onion, sliced
• 1 tablespoon minced garlic
• 1 pound extra-large shrimp, shelled and deveined
• 1 tomato, sliced
• 2 tablespoons patis (fish sauce)
• 1 egg

In large pan, heat oil, add onions and saute until translucent, then mix in garlic and cook 1 more minute. Add shrimp and cook until they start turning pink.

Add tomato and cook until it releases its liquid, about 2 to 3 minutes, then add patis and mix in well.

Crack egg into pan, and using a spatula, scramble it into other ingredients. Serves 4.

Approximate nutritional information, per serving: 180 calories, 6 g fat, 1 g saturated fat, 230 mg cholesterol, 1,500 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g sugar, 23 g protein.

BUKO SALAD (FRUIT SALAD)

• 4 cups young coconut, shredded
• 3/4 cup sugar palm fruit (kaong), drained (available at Asian markets)
• 12 ounces coconut gel, drained (available at Asian markets)
• 2 (15-ounce) cans fruit cocktail, drained
• 1 (8-ounce) can pineapple chunks, drained
• 1 (14-ounce) can sweetened condensed milk
• 3/4 cup evaporated milk

In large bowl, combine coconut, sugar palm, gel, fruit cocktail and pineapple. Gently combine.

Add condensed and evaporated milks. Mix until all ingredients are evenly distributed. Refrigerate at least 4 hours or place in freezer 1 hour. Serves 12.

Approximate nutritional information, per 1-cup serving: 320 calories, 13 g fat, 10 g saturated fat, 15 mg cholesterol, 70 mg sodium, 48 g carbohydrate, 4 g fiber, no sugar, 5 g protein.

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