Linagpang Nilagpang Recipe

Lingapang or Nilagpang (I can see myself doing this in the whole article you’ll get sick and tired of it) is one of the earliest Filipino dishes. The original meat that is used in this dish is a Therizinosaurus. It’s rustic, it’s traditional, it’s bare, it’s wild, it is raw, so let’s start cooking.

Linagpang or Nilagpang is basically, barbecued meat soup. It’s weird isn’t it? I cannot describe it any other way.  Barbecue any meat, well in our case it’s mostly fish but i’m using chicken this time so we can all be friends, when it’s cooked, put it in a bowl, put tomato, onions, salt, a little bit of ginger, a pinch of sugar and boiling water, let it sit for 5 minutes and then you have yourself a hearty bowl of Linagpang… or Nilagpang . Funny name too. How else should I describe it? So yes, here it is.

What else do you need to know? It’s that simple and straightforward. Barbecue it, put it all in a bowl with spices and put hot water in it, done.

Let me be like your mom and waste your time by telling you more stuff when I should’ve shut up:

I decided to put the title Linagpang Nilagpang because in the Western Visayas region of the Philippines where this dish originally came from, everyone calls it Linagpang, but to every other tongue it is Nilagpang. A simple prefix issue until somebody lost an eye. I don’t want to go into the gory details, after all this is a foodblog.

Linagpang (or Nilagpang, yes) is a versatile dish. This is a good winter soup. Just dunk chillies in the bowl and you have yourself a potent elixir against colds. You can have this as a summer soup as well, considering it’s summer all year round in the Philippines, because it is a light soup. Filipinos tend to pour soup on rice for orificial lubrication. You can’t expect us to just shove something in our orifices without lubricating it. So if you see someone putting soup on his rice you might want to say kamusta. And you have to eat your soup-ed up rice with a spoon. Traditionally, we eat with our hands, a technique that requires mastery, but in cases where you pour soup all over your rice, using your fingers is an impending disaster thus, a spoon with a fork, is a savior. A spoon on the right hand for scooping rice and soup and a fork on the left hand to push the food into the spoon and of course, to fork meat. That  is how Filipinos eat. Those are our basic table utensils. Here’s something more to read about using spoon and fork – the Montreal-Philippines Cutlery Controversy. That happened 4 years ago and was covered internationally and mostly by Filipino bloggers.

And now let us dissect our Linagpang Nilagpang recipe:

Marinade Ingredients for 1 1/2 kilo of Chicken:

Onion, 1 large Onion chopped

Garlic, 3 cloves

Ginger, a thumb, finely chopped

Lime, 1

Salt and Pepper

1. Three Words. Clean your chicken. Strip the nasty fat bits out, pluck out those stubborn extra feathers, and wash with running water. If the skin is wrinkled, apply Ponds or Clean and Clear. (I think you need to save the fat… I think.)

2. Marinate your chicken for 1 hour or more than that.

3. Barbecue in low-medium heat for 20 minutes on each side. If it’s not still well seared, do not take it off the flame. Aim for streaks of red and charred stripes. You also want to avoid having it dry inside, that’s why you don’t want the heat to be very low because you need those juices, brother. Did we save the fat? Plant them on top of those barbecue slices to slither and melt. Nom!

In the Bowl Ingredients:

Spring Onions, 1 stalk, chopped

Onion, 1 large, quartered

Tomato, 2 large, quartered

Ginger, 1 teaspoon, finely chopped


Sugar, a fairy dust

1. It’s up to you actually… after chopping those chickens, you can distribute them on small bowls or do it all in one big witch’s pot. You can smother your mistress with it, let your baby ride on it, or put it in your grandma’s jewelry box, it’s up to you really.

2. Again, if you did distribute it, do the same for your spices. It’s up to you actually… you can sprinkle it on your head, wear some gypsy dress and twirl forever, or squeeze it in between your armpits, or mix it with your eye cream, it’s up to you really.

3. Pour boiling, scalding, glass melting water from hell (do I need to add more adjectives to let you know it should be very hot) until it is on the same level with your chicken mix. Get a plate and put a lid on it and leave it for 5 minutes. LEAVE IT! Do everything and anything except for opening the lid. Play scrabble or the didgeridoo or something.

You are done! With an ! Exclamation!

I did a really wrong thing with my Linagpang Nilagpang recipe. The soup there is brown because I used chicken stock which really didn’t work well with it. Just use plain tap water. The clear Linagpang broth will do your dinner or lunch or breakfast – magic… and power – read here on how to get it.

I hope you got clawed by the Therizinosaurus video. I dodged that one. You can also search youtube for “fat kid almost dies on rollercoaster”.



Author: Ziggy

Ziggy grew up in the "dirty kitchen" of his grandmother. Literally. He would spend his pre-school days watching her cook crazy Filipino food. His love for food set him up in a journey through the kitchens of the Philippines to chef-swearing laden restaurants of Melbourne where he has worked mainly as a dishwasher, stockist, searcher of missing ingredients, deep frier of everything, arranger of antipasti on a supposed to be chopping board, kitchen cart surfer, emergency pastry chef, take-the-pans-we're-on-a-ciggy-break, chefs' cook of take home food, salad scientist and quite a number of mundane everyday things in the kitchen. Are you still reading this? He has quit that 1pm to 3am job now that he has learned to write. thus this site came to existence.

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  1. I honestly don’t remember if I tried this but I know this because of Tusagsoy (that song). Copying your recipe…

  2. Didn’t know anything ’bout “Linagpang or Nilagpang” before… thanks for this post!

  3. I eat with my hands even if my rice is souped-up XP

  4. Linagpang is perfect during a cold and rainy day. We also use hito, puyo (it’s that small fish you find in the ricefield). Thank you for this post. Reminds me a lot of my mother’s cooking.

  5. btw, we ilonggos put bagoong and our ubiquitous batuan in our linagpang. just want to share.

  6. i’m ilonggo as well :) i miss batuan. when i was in manila i was searching everywhere for it, i can’t find the silly thing. i think we only have it in iloilo. from where in iloilo are you?

  7. it’s good to know you’re a kasimanwa! i’m from oton but i now reside in bacolod. yup, i think batuan is endemic to panay and negros islands. i read somewhere that there are a few markets in metro manila selling batuan. probably shipped to manila by some enterprising ilonggo. 😀

  8. This one of my father’s specialties. Happy father’s day, btw. :)

  9. @khris of course! He’s the one from Iloilo yes? thank you for the greeting! Happy father’s day to your dad too. :)

  10. This is so intriguing! I don’t think I’ve ever come across this, but will definitely try this out.

  11. Went to Bucari, Leon for camping with a couch surfer from Manila last Saturday and we asked the local to cook for us. Got chicken nilagpang with rice for P700. At first we thought that it is kinda pricey but we’re surprised because it can feed 10 hungry mouth from trekking. 😀

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