Isaw

Chicken intestines cleaned properly, boiled tender, then grilled hard on skewers.

Chicken. Not vegetarian — contains chicken, intestine.

Ingredients

• 700 g chicken intestines
• 100 ml vinegar, for the cleaning
• 3 tablespoons coarse salt, for the cleaning
• 2 bay leaves
• 1 tablespoon black peppercorns
• 4 tablespoons banana ketchup
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon oil
• 1 teaspoon sugar

Method

1. TURN THEM INSIDE OUT. This is the whole job and there is no shortcut: hold one end, push a chopstick or the blunt end of a skewer through, and invert the tube so the inner surface is outside. Rinse under a running tap. Not done, or half done, and the result is inedible in a way no seasoning covers.
2. Rub them hard with the coarse salt, 2 minutes, then rinse. Repeat with the 100 ml of vinegar, then rinse again in cold water until the water runs clear.
3. Boil them in fresh water with the bay and peppercorns for 35 to 40 minutes, until a skewer goes through without resistance. Drain and let them cool enough to handle.
4. Thread them onto skewers in a concertina, 3 or 4 pieces to a skewer, packed tight. Loose on the skewer they flap against the bars and tear.
5. Mix the ketchup, soy, the single tablespoon of vinegar, oil and sugar for the baste.
6. Grill over a high heat, 2 minutes a side, basting at every turn. Four turns in all.
7. The last turn goes on dry, with no baste, to let the sugar set and catch. Basted right to the end they stay sticky and never crisp.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes