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What is Isaw?
Isaw is one of the most iconic Filipino street foods—simple, smoky, at punong-puno ng character. Made from well-cleaned chicken intestines, this dish is usually boiled, skewered, then grilled over hot coals until slightly crisp on the outside and tender inside.
Madalas itong makita sa mga ihawan at night markets, kasabay ng suka at maanghang na sawsawan. Kahit humble ang sangkap, Isaw delivers big flavor that keeps people coming back for more.
Why Masarap?
What makes isaw truly crave-worthy is the contrast of textures and aromas. The light chew of the intestines, the char from the grill, and the savory-slightly-sweet glaze create that classic ihaw experience. Pair it with sharp, spicy vinegar, and bawat kagat ay bold at satisfying. It’s smoky, savory, and nostalgic—perfect pang-alis ng stress at pang-tawid gutom.
Best Eaten For
This Isaw dish is best enjoyed as merienda or a midnight snack, lalo na kapag may biglaang cravings. It also works well as pulutan or a quick street-style ulam with rice.
Ingredients
- Chicken intestines, cleaned thoroughly
- Water (for boiling)
- Bay leaves
- Salt
- Whole peppercorns
- Garlic, crushed
- Soy sauce
- Banana ketchup
- Brown sugar
- Cooking oil
- Bamboo skewers
How to Cook Isaw
- Clean the chicken intestines thoroughly by washing several times under running water until there is no strong odor. Proper cleaning is key to great flavor.
- Place the intestines in a pot with water, bay leaves, garlic, peppercorns, and salt. Bring to a boil.
- Lower the heat and simmer until the intestines are tender. Drain well and let cool slightly.
- Skewer the intestines evenly onto bamboo sticks, making them easy to grill and turn.
- In a bowl, mix soy sauce, banana ketchup, brown sugar, and a little oil to create a savory-sweet basting sauce.
- Grill over medium heat, basting occasionally, until lightly charred, glossy, and aromatic.
- Remove from the grill and serve hot with spiced vinegar on the side.
Serving Suggestions
This isaw street food favorite is best enjoyed fresh off the grill with suka na may sibuyas at sili. For a complete ihawan-style merienda, it pairs well with Kwek-Kwek and Fishball. It also works surprisingly well alongside Lumpiang Shanghai when serving a shareable spread for merienda or late-night cravings.
Frequently Asked Questions
Can chicken intestines be cooked ahead of time?
Yes. The intestines can be boiled in advance, then skewered and grilled just before serving.
How do you remove the strong smell from intestines?
Thorough washing and boiling with garlic, bay leaves, and peppercorns help neutralize unwanted odor.
Can this be cooked without a grill?
Yes. A grill pan or stovetop griddle works well as an alternative.
Is this dish spicy?
The dish itself is savory and smoky. The spice usually comes from the vinegar dip.
What vinegar is best for sawsawan?
Cane vinegar or coconut vinegar provides the most balanced and authentic flavor.
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Discover more easy and delicious recipes you’ll love. Kasama mo ang SarapDiaries.com for all things masarap.
GV Mendez is a passionate food lover who delights in cooking, exploring, and experimenting with flavors. She brings a creative touch to every recipe, sharing her culinary ideas and insights with fellow food enthusiasts. As an author at Sarap Diaries, she inspires readers by turning each dish into a memorable and flavorful experience.
