Non-Ilonggos would only be familiar with bangrus which is how the Ilonggos call bangus or milkfish. So how about linagpang and guinamos ? Guinamos is the local bago-ong which is made from small shrimps pounded into a paste and is sold in mounds in the local market. It is used the same way bago-ong - as a flavor enhancer, as a dip, as a side dish (to kare-kare) and goes well with green mangoes too! Linagpang meanwhile is basically a soup with almost all of the ingredient are broiled. It's a "peasant dish" they say since it is very simple and easy to make. It has rustic origins as it is attributed to how the farmers would come home tired from the days work and all they'll do is to broil the ingredients, flake and slice them, add broth then season it with salt, among others. Fish and poultry are often the most popular meats for linagpang as they can be conveniently cooked. The process slightly differs when using ch...