| Alternative names | nilagpang |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Western Visayas |
| Serving temperature | Hot |
| Main ingredients | Chicken or fish, ginger, onions, tomatoes, scallions, chili |
| Variations | Linagpang na manok,linagpang na isda |
Linagpang ornilagpang is aFilipino cooking process that originates from theWestern Visayas. It involves first char-grilling, roasting, orbroiling chicken or fish and then adding them to a soup withtomatoes,onions,scallions, andginger.
The namelinagpang ornilagpang means "done in the manner oflagpang". The root verblagpang means "to grill food over hot coals" inVisayan languages. It is asynonym ofsugba,anag, andlambon; and equivalent toTagalogihaw. In someCebuano-speaking areas of theVisayas, it is still used to refer to grilled food, but it is now more commonly used to refer to the soup dish.[1]
Linagpang originates from theHiligaynon people of theWestern Visayas. The cooking process is derived from a way of consuming left-over grilled, roasted, orbroiled chicken or fish and is still used in this way.[2][3] But it can be prepared directly by first char-grilling, roasting, or broiling chicken or fish and then adding them to a soup withtomatoes,onions,scallions, andginger. It is seasoned with salt, pepper, chilis,patis (fish sauce), or sugar to taste. Some versions also addpechay,basil, orcoconut milk. The grilling adds a smoky dimension to the soup.[4][5][6]
In the chicken version (linagpang na manok), the chicken is usually shredded into flakes and uses native chicken.[4] While in the fish version (linagpang na isda), the fish is sliced into crosswise chunks with the skin intact. The name of the dish can also reflect the type of fish used. Common fishlinagpang includelinagpang na bangus (milkfish),linagpang na tilapia (tilapia), andlinagpang na turagsoy (common snakehead, known inPhilippine English as "mudfish").[7][8][2]
