The hot, shiny fat floating on top of the broth of
boiled fish or meat. (When it cools and becomes white and
hardened, at that point it is called tambek fat.)
lirekan
For fish, meat to produce a lot of this fat when boiled.
Ang yan ang linagao lirekan.
The fish that I boiled produced
a
lot
of
fat
on
the
top
of
the
broth.