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Isaw
Grilled chicken intestines
Isaw: thoroughly cleaned chicken intestines, simmered then grilled, with sinamak vinegar
Around the University of the Philippines campus in Diliman and in night markets across Manila, isaw is the street-grill snack people queue for: chicken intestines threaded in coils on sticks, grilled over charcoal until crisp and smoky, and dipped in sour, chilli-spiked vinegar. At home the key is hygiene: the intestines are slit open, scrubbed with salt and vinegar, then simmered before grilling, so they are clean and cooked through to 74 °C. Chef's tip: never skip the simmering step; grilled-from-raw intestines char outside long before the inside is safe.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For cleaning and simmering
- 1 ⅓ lb chicken intestinesfrom a butcher, as fresh as possible
- 3 tbsp coarse salt
- ½ cup white vinegar
- 1 tsp black peppercorns
- 4 cloves garlicsmashed
For the baste
- 3 tbsp gluten-free soy sauce
- 4 tbsp banana ketchupcheck the label if cooking gluten free
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 10 bamboo skewerssoaked
For the dip
- ½ cup cane vinegar
- 1 shallotchopped
- 2 bird's-eye chilliescrushed
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/6 doneStep 1: Mix ½ cup cane vinegar, 1 shallot and 2 bird's-eye chillies in a jar and leave to steep.
2 minStep 2: Working in the sink, slit 1 ⅓ lb chicken intestines open lengthways with scissors and rinse under cold running water until no residue remains.
15 minStep 3: Rub them all over with 3 tbsp coarse salt, then soak in ½ cup white vinegar mixed with 500 ml water for 10 minutes. Rinse again, until the water runs clear and they smell clean. Wash your board, sink and hands thoroughly afterwards.
15 minStep 4: Put the intestines in a pot with 3 bay leaves, 1 tsp black peppercorns, 4 cloves garlic and water to cover. Bring to the boil, then simmer for 25 minutes, until tender and pale all the way through. Drain and cool slightly.
30 minStep 5: Wind the intestines in tight coils onto 10 bamboo skewers. Mix 3 tbsp gluten-free soy sauce, 4 tbsp banana ketchup, 1 tbsp brown sugar and 2 tbsp vegetable oil for the baste.
8 minStep 6: Grill over hot coals or under a hot grill for 10–12 minutes, turning and basting often, until crisp, browned and sizzling, and 165°F inside. Serve hot with the vinegar dip.
12 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 24 g
- Carbs
- 9 g
- Fat
- 14 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does isaw take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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