Foods from Central Mindanao

- Region XII
Rounding out our parade of
recipes so far focused on
Mindanao, we take pride in
detailing some noted recipes
from our inland brothers from
Central Mindanao - Region XII,
completing our tour of the entire
big island.
After this, we shall be visiting the
Visayas regions with their
equally tantalizing array of
recipes born and mastered as
only their people could create
and concoct.
But for this series, some may
find some familiar names such
as molo soup, ginat-an manok,
or sotanghon, but rest assured
these recipes are prepared as
only those from this region are
noted to do.
1) PIARUN (Piyar-ren)
(fish with chillies)
15 tanglad leaves
1 medium dalag, cut into serving
pieces
1/2 cup grated coconut
2 teaspoons crushed tumeric
1 tablespoon onion, sliced
1 cup thin cocomilk
1-1/2 teaspoons salt
Pound together:
1 tablespoon minced onion
2 tablespoons minced ginger
2 tablespoons minced sacorab
(shallot bulb)
4 pieces crushed siling labuyo
1 cup cocomilk, thick
Line pan with tanglad leaves and
arrange fish.
Put in the rest of the ingredients
except the thick coconut milk.
Cook over brisk fire for 5
minutes and continue cooking
over low heat for 30 minutes.
Add thick coconut milk and boil 2
minutes.
Serve hot. Serves 6.
MOLO SOUP
Filling:
1/4 kilo ground pork
1/2 cup flaked chicken meat
3 tablespoons chopped green
onion
1/2 cup chopped white onion
- salt, toyo and pepper to taste
2 tablespoons minced garlic
2 eggs
1/2 cup chopped, shelled shrimp
3"x3" square molo wrappers
Broth:
2 tablespoons cooking oil
2 tablespoons minced garlic

1/2 cup chopped onions

15 cups chicken broth
- Salt and pepper to taste
1/2 cup chopped green onions
Mix all filling ingredients
together.
Set aside half for the broth and
wrap the rest by teaspoonfuls
with molo wrappers.
Saut garlic and onions.
Add remaining half of stuffing
mixture and cook for 3 minutes.
Add chicken broth.
Season with salt and pepper.
Simmer 3 minutes before
dropping in molo.
When done, add chopped green
onion.
GINAT-AN MANOK WITH
DUYAW & SILING LABUYO
2 tablespoons cooking oil
1 hear garlic, crushed
1 piece duyaw or yellow ginger,
sliced
2 tablespoons chopped onion
1 spring chicken, cut into serving
portions
1 teaspoon salt
2 cups thin cocomilk
2 fresh siling labuyo, crushed
1 cup thick cocomilk
Saut garlic, ginger, onion and
chicken.
Add salt.
Cook for a while then add thin
cocomilk and siling labuyo.
Cook until meat in tender and
the sauce thickens.
Add thick cocomilk and simmer
for another 5 minutes.
Serve hot.
SOTANGHON DE LUXE
1/2 kilo ground pork
1/2 kilo ground shrimp
2 onions, chopped fine
5 eggs
1/2 cup flour
1 chicken
1/2 cup ham
1/2 kilo sotanghon
2 heads garlic, crushed
1 onion
- Salt and pepper to taste
- Cooking oil
- Patis
- Seasoning
- Chicken broth
- Green onions
Mix the pork, shrimps, onion,
eggs, flour, salt and pepper until
well blended.
Heat cooking oil in a pan and
add this mixture.
Steam for 1 hour.
When done, cool and cut into
cubes.
Boil the chicken and ham. When

tender, flake into small pieces.

Soak the sotanghon first for 1
hour in water.
Dip in boiling water, and then
drain.
Cut into desired lengths.
Saut the garlic. When brown,
remove and set aside.
Add the onion, flaked chicken
and ham.
Season with patis and
seasoning.
Add some chicken broth and
then the sotanghon.
Garnish with fried garlic and
green onions.
CASSEROLE OF CREAMED
LOBSTER AND MACARONI
2 cups lobster meat (2 cans, 6
ounces each)
1/4 cup butter
1/3 cup enriched flour
1/3 cup butter/margarine
2 teaspoons salt
1/4 teaspoon pepper
2-1/2 teaspoons paprika
3-1/2 cups milk
1/3 cup sherry wine
1/4 kilo elbow macaroni
1/ 2 cup grated cheese
1/4 cup melted butter
Cut lobster meat in small pieces
and saut in 1/4 cup butter.
For sauce, melt 1/3 cup butter or
margarine in large saucepan.
Blend in flour, salt, pepper and
paprika.
Add milk gradually, stirring
constantly; cook until thickened.
Add lobster meat and sherry
wine.
Cook macaroni in boiling salted
water until tender. Drain.
Add macaroni to lobster mixture.
Turn into lightly greased 2-quart
casserole.
Sprinkle top with cheese.
Pour 1/4 cup melted butter over
top of casserole.
Bake in moderate oven
(350degF) until sauce is bubbly
and cheese is melted and
delicately browned, 20 to 25
minutes.
Serves 6.
Sultan Kudarat, Philippines is
best known for their fish catch
"tilapia" of which can be cooked
in many different ways like sisig
na tilapia, inihaw a tilapia,
sizzling tilapia, sweet and sour
tilapi, ginataang tilapia at iba
pa.Also, other seafoods are best
known in the region because of
their close proximity in the seas.