How to Make Isaw (Traditional & Healthy Version)
Isaw is a beloved Filipino street food snack made from grilled chicken intestines, marinated in a savory, tangy sauce and charred over open flame. Popular across the Philippines, Isaw is cherished for its smoky aroma, unique chewy texture, and the strong sense of community it brings—often enjoyed at vibrant street corners or during festive gatherings. This dish offers a glimpse into the Philippines' resourceful culinary tradition, where every part of the animal is honored and transformed into something delicious and memorable. Filipino Isaw is more than just a snack; it's a cultural experience that captures the spirit of local street food. The marinade, typically a blend of vinegar, soy sauce, and aromatics, infuses the chicken intestines with layers of flavor before grilling. Served with spiced vinegar or calamansi dipping sauce, Isaw delivers a burst of umami, zest, and a pleasing char. For those seeking authentic Filipino cuisine that's both tasty and health-conscious, this recipe offers a lighter version, focusing on lean protein and careful preparation. Perfect for food lovers eager to explore the Philippines beyond adobo and lumpia, Isaw is a must-try snack that surprises and delights with every bite.
Ingredients
- 300 grams Chicken intestines (Isaw manok, thoroughly cleaned)
- 1/2 cup Vinegar (preferably cane vinegar (sukang maasim))
- 2 tablespoons Soy sauce (low-sodium)
- 4 cloves Garlic (minced)
- 1 piece Bay leaf
- 1 teaspoon Black peppercorns (crushed)
- 1 teaspoon Salt
- 2 tablespoons Calamansi juice (or lemon juice)
- 1 teaspoon Brown sugar (optional, for subtle sweetness)
- 8 pieces Bamboo skewers (soaked in water)
Step-by-step instructions
Step 1 · Thoroughly clean chicken intestines by rinsing under running water
Thoroughly clean chicken intestines by rinsing under running water. Turn inside out, remove debris, and soak in a vinegar-water solution for 10 minutes to reduce odor.
Step 2 · Boil intestines in a pot with 2 cups water
Boil intestines in a pot with 2 cups water, half the vinegar, bay leaf, and salt for 8 minutes. Drain and rinse.
Step 3 · In a bowl
In a bowl, combine soy sauce, remaining vinegar, garlic, peppercorns, calamansi juice (if using), and brown sugar. Marinate boiled intestines for at least 15 minutes.
Step 4 · Thread intestines onto bamboo skewers in a spiral or zigzag pattern
Thread intestines onto bamboo skewers in a spiral or zigzag pattern.
Step 5 · Preheat grill to medium-high heat
Preheat grill to medium-high heat. Grill Isaw skewers for 4-5 minutes per side, basting with leftover marinade, until lightly charred and cooked through.
Step 6 · Serve hot with spiced vinegar or calamansi dipping sauce
Serve hot with spiced vinegar or calamansi dipping sauce.
Why this recipe is healthy
This Isaw recipe is a healthy choice because it prioritizes grilling over frying, reducing unnecessary fats while retaining smoky flavor. Cleaning and parboiling the intestines minimize risk and excess cholesterol. The use of vinegar, garlic, and herbs adds flavor with little calorie impact, making it suitable for those monitoring their weight or macros. It's a perfect protein-rich snack that fits a balanced, health-conscious diet.
A note on tradition
Isaw is a staple in Filipino street food culture, especially popular in Metro Manila and major urban areas. It is usually enjoyed in the late afternoon or evening as a merienda (snack) or pulutan (beer pairing) at lively food stalls called 'turo-turo.' Whether at fiestas, barangay gatherings, or family BBQs, Isaw brings people together, reflecting the Filipinos' love for shared meals and communal dining.