Isaw is indeed a popular Filipino street food that is loved by many. It can be made from either pork or chicken intestine. The preparation process you described is a common method used by street vendors and households alike. It’s important to note that proper cleaning and handling of the intestines are crucial to ensure food safety.
Grilling the marinated isaw on skewers gives it a smoky flavor and crispy texture that complements the savory and tangy taste of the marinade. Some people also like to dip it in a spicy vinegar sauce or banana ketchup for added flavor.
Aside from isaw, there are also other popular Filipino street foods such as kwek-kwek (deep-fried quail eggs coated in orange batter), fish balls (round-shaped fish paste), and balut (boiled fertilized duck egg). These street foods are not only affordable but also a significant part of Filipino culture and cuisine.
Ingredients: 4-6 servings
2 lbs. Isaw(chicken intestine), cleaned
1 cup of coconut vinegar
1 1/2 tbsp. peppercorns
2 tbsp. salt
3-4 pieces of dried bay leaves
4 tbsp. soy sauce
3 tbsp. coconut oil
1 cup catsup
3-4 cups of water
skewers
Grilling Procedure:
- To ensure Isaw or chicken intestines are clean, cut intestines open with a pair of scissors or knife, wash each off with running water using a strainer.
- On a deep, large pot mix water with salt, coconut vinegar, peppercorns and bay leaves. Place the Isaw into the pot and bring it to a boil over a low heat for 30-35 minutes, until chicken intestines are slightly tender. Leave them to cool.
- When cold enough to touch, coil intestines onto the skewers, applying about 3-4 on each skewer. Set aside. Set the grill ready.
- Combine soy sauce, coconut oil and ketchup to use as the Isaw(intestine) grilling marinade. Grill both sides of Isaw until done. Brush off marinade on each side to provide flavor, as well as keep Isaw moist.
Tip: Serve Isaw or Grilled Chicken Intestine with spicy vinegar and soy sauce or fish sauce dip. A great appetizer!
