Ingredients
- Yields 10 sticks
- 450 g Chicken Intestines (Isaw)
- 500 ml water
- 3 g annatto powder (achuete powder)
- 5 to 6 cloves garlic, crushed
- 2 bay leaves
- 8 to 10 peppercorns
- 30 ml soy sauce
- 60 ml vinegar
- 60 g brown sugar
- 30 g ketchup
Instructions
Boil the intestines
- In a medium-sized pot, add chicken intestines in 500 ml water, 3g annatto powder, crushed garlic, 2pcs bay leaves, 8 to 10 peppercorns, 30 ml soy sauce, 60 ml vinegar, 60 g brown sugar and 30 g ketchup. Cover the pot and allow it to simmer for 10 to 12 minutes over medium high heat.
- Remove intestines from the pot, set it aside and allow it cool on a plate for 30 minutes.
Skewer and grill the intestines
- Skewer the chicken intestines on bamboo sticks – forming a zig-zag pattern.
- Grill on a live charcoal grill, or a grilling pan, at 3 to 5 minutes per side and baste it with oil occasionally.
Plate and Serve!
Place your skewered Isaw on a serving plate and pair it with spiced vinegar as a dipping sauce!
| Chef’s Tips: To make the spiced vinegar dipping sauce, combine vinegar, chopped red chilies, fish sauce and some minced garlic!
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