How to Cook Isaw: A Delicious Filipino Street Food Delight

How to Cook Isaw: A Delicious Filipino Street Food Delight

Introduction

Isaw, a popular Filipino street food, is a delicious and savory treat that's enjoyed by locals and visitors alike. Made from skewered and grilled chicken or pork intestines, isaw is known for its unique texture and flavorful marinade. While it may sound unconventional to some, it's a beloved snack that's widely available in street food stalls and markets across the Philippines. In this article, we'll explore how to cook isaw properly, ensuring it's tender, flavorful, and safe to eat.

Ingredients:

- 500 grams of chicken or pork intestines

- 1/4 cup soy sauce

- 1/4 cup vinegar

- 1 tablespoon brown sugar

- 1 teaspoon black pepper (coarsely ground)

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon paprika

- 1/2 teaspoon calamansi juice (or lime juice) - optional

- Bamboo skewers, soaked in water

- Cooking oil, for grilling

Instructions:

1. Cleaning the Intestines:

   

   Before you start cooking isaw, it's crucial to thoroughly clean the intestines. This step is essential to remove any unwanted residues and ensure they are safe to eat. Follow these steps:

   a. Buy pre-cleaned intestines from a trusted source if possible, as this will save you time and effort.

   

   b. If not pre-cleaned, rinse the intestines thoroughly in running water, removing any visible dirt or debris.

   

   c. Soak the intestines in salted water for about 30 minutes, then rinse again.

2. Boiling the Intestines:

   To tenderize the intestines further and remove any remaining impurities, boil them in a large pot of water for about 15-20 minutes. You can add a bay leaf and a few slices of ginger to the water for added flavor. After boiling, drain and rinse the intestines.

3. Marinating the Isaw:

   In a bowl, combine the soy sauce, vinegar, brown sugar, black pepper, garlic powder, onion powder, paprika, and calamansi juice (if using). This marinade will infuse the isaw with flavor.

4. Skewering the Isaw:

   Thread the boiled intestines onto the soaked bamboo skewers, making sure they are secure but not too tightly packed. Leave some space at the ends of each skewer for easy handling.

5. Marinating the Skewers:

   Place the skewered intestines in a shallow container or a zip-top bag. Pour the marinade over the skewers, ensuring they are well-coated. Seal the container or bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat thoroughly.

6. Grilling the Isaw:

   Heat your grill or barbecue to medium-high heat. Brush the grill grates with oil to prevent sticking. Place the marinated isaw skewers on the grill and cook for about 5-7 minutes on each side or until they are nicely charred and cooked through. Baste them with the marinade during grilling for extra flavor.

7. Serving Isaw:

   Once the isaw is cooked to perfection, remove it from the grill. Serve it hot with a dipping sauce made from vinegar, soy sauce, and chili peppers. Some like it with a sprinkle of calamansi juice for that extra zing.

Conclusion

Cooking isaw from the Philippines is a straightforward process that rewards you with a delicious and uniquely Filipino street food experience. By following these steps to clean, marinate, and grill the intestines properly, you can create a mouthwatering snack or appetizer that's sure to delight your taste buds. So, the next time you're in the mood for an authentic Filipino treat, give isaw a try, and enjoy the rich flavors of this beloved street food!