Foods from Central Mindanao - Region XIIRounding 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 leaves1 medium dalag, cut into serving pieces1/2 cup grated coconut2 teaspoons crushed tumeric1 tablespoon onion, sliced1 cup thin cocomilk1-1/2 teaspoons salt

Pound together:1 tablespoon minced onion2 tablespoons minced ginger2 tablespoons minced sacorab (shallot bulb)4 pieces crushed siling labuyo1 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 SOUPFilling:1/4 kilo ground pork1/2 cup flaked chicken meat3 tablespoons chopped green onion1/2 cup chopped white onion- salt, toyo and pepper to taste2 tablespoons minced garlic2 eggs1/2 cup chopped, shelled shrimp3"x3" square molo wrappers

Broth:2 tablespoons cooking oil2 tablespoons minced garlic1/2 cup chopped onions15 cups chicken broth- Salt and pepper to taste1/2 cup chopped green onions

Mix all filling ingredients together.Set aside half for the broth and wrap the rest by teaspoonfuls with molo wrappers.Sauté 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 LABUYO2 tablespoons cooking oil1 hear garlic, crushed1 piece duyaw or yellow ginger, sliced2 tablespoons chopped onion1 spring chicken, cut into serving portions1 teaspoon salt2 cups thin cocomilk2 fresh siling labuyo, crushed1 cup thick cocomilk

Sauté 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 LUXE1/2 kilo ground pork1/2 kilo ground shrimp2 onions, chopped fine5 eggs1/2 cup flour1 chicken1/2 cup ham1/2 kilo sotanghon2 heads garlic, crushed1 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.Sauté 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 MACARONI2 cups lobster meat (2 cans, 6 ounces each)1/4 cup butter

1/3 cup enriched flour1/3 cup butter/margarine2 teaspoons salt1/4 teaspoon pepper2-1/2 teaspoons paprika3-1/2 cups milk1/3 cup sherry wine1/4 kilo elbow macaroni1/ 2 cup grated cheese1/4 cup melted butter

Cut lobster meat in small pieces and sauté 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.