LINAGPANG NGA TURAKSOY
Is this a TURAKSOY?
Ever heard of Linagpang nga Turaksoy? Or is it Turagsoy ? (Ka bantot nga ngalan! It sounds like something that comes out of your nose when you have a cold.) When I was a little girl in Dumangas, Iloilo I would listen to the AM radio everytime Manang Pelay would come to our house to wash our clothes. I would always hear this song.
Ang siling sang nakatilaw
Sampat gid ang timplada mo
Linagpang nga turaksoy
Manamit higpon.
These days when I buy fish at Seafood City, this tune would pop up in my head and go on and on like a broken record. I’ve often wondered — what is a turaksoy? I know it’s a fish but, how does it look? What on earth is a linagpang? I know it’s a dish, but how do you make it? I sure would like to cook one.
hi nang chiq
it doesn’t look much of turagsoy though they have semblance. it’s a freshwater fish like the slimy pantat or daw sapsap man. there are two types of turagsoy. the ones that are in the picture maybe the ones that came from the sea. the ones that you make linagpang are the ones that you get from our kanal or sapa (ang ginasag-a). and last time i heard.. it’s turaGsoy hehehe…
linagpang is a way of cooking fish or chicken. first, it has to be grilled then sabawan like tinola. only that the main ingredient is ginamos.
baw te! daw si korek guid ko maghambal ba! wala man gakaon linagpang kay may ginamos! and if it can make you feel any better, kun san-o nagmal-am dira man lang ko kabalo sang linagpang hahaha… ciao!
hello, nice to know you’re visiting my site. Ha, may ginamos ang linagpang? pwede man seguro ang fish ginamos instead of the shrimp ginamos. (Sigh) Indi pwede sa relihiyon ko ang pasayan. But the fish ginamos is way too salty. what else do you put in it? kamatis, luya, sibuyas?
Can’t eat shrimp? What deity are you praying to these days?
Also, turaksoy is halo-an here. Su yung is right about the broiling. Then you boil it in a broth with lots and lots of katumbal, and ginamos. It comes out looking like wet mangled boogers, but it’s really delicious. Hakog sa rice.
Also, I should stop. I’m getting hungry.
Hello suons!!!! Daw ginutom man ako sa istoryahanay nyo bah!!!!!
Don, daw indi ko magpati sang mga instructions mo. I have heard from a very reliable source (your blog) that you don’t know how to cook.
Oh, I do know how to cook. In theory. In fact, I love to cook. Cooking just doesn’t love me. True story.
(dang, that blog of mine!)
isugba mo tapos i-shred mo na ang isda. hukas bukog. tapos sabawan. butangan kamatis, sibuyas, sibuyan dahon…mas maayo kung sa kulon lutuon. daw wala ko ka dumdum about the ginamos a. may ngluto sina sang una sa balay tapos brown out pa to tapos ginakantahan ko
Hi, Gib! Welcome to my site.
Gaga ka gid bala dondi mo. LOL “What deity are you praying to these days?” Siling sang manghod ko member kuno ako sang Branch Davidian cult.
Linagpang,is a very masarap nga pagkaon.As far as i know..sa tatay ko ha? kay kon mag sumsuman cla ga sanlag sila sang baringon while boiling 5 cups of water with a slice of tomato.depende un sa dami naman ng baringon.ang sarap tapos may sili nga kutikot nang magagmay bala…
Bal an ko pwede man manok nga na steam pareho lang pag luto sang baringon.Basta tistingan nyo lang manamit kag saboruso…
From what I know, it is called “Turadsoy”. In fact there is an Ilongo song pertaining to this recipe - “Gin-sag-a ko ang sapa sapa” as it starts. Anyhow, it is out of our native catfish - somehow also called “Imelda Pantat”.
You have to cook the fish adobo style (i.e. garlic, onions, black pepper, ginger, soy sauce & vinegar). As it dries out of liquid, you pour a combination of coconut milk and lots of hot pepper (preferably Kutikot). Mind you, I have to bring some seeds of this particular “Katumbal” here in Florida. Anyway, let it boil once and you have your “Linagpang na Turadsoy”. The “poor way” is cooking it with the head and bones (if you know what I mean). And the other way is just the meat, bones removed.
I substituted Pantat for Red Snapper, and it sure taste good. Just watch your cholesterol on this recipe.
Regards . . .